|Pumpkin,Canned,Unsalted||1 1/2 Cups|
|Zero Carb Isopure Creamy Vanilla Protein Powder||2 Scoops|
|Oatmeal||1 1/2 Cups|
|Egg||2 Extra Large|
|Greek Yogurt, Plain, Non-Fat||1/2 Cup|
|Baking Powder||2 Tsps|
|Calorie Free Maple Syrup||3 Tbsps|
|Semisweet Mini Chocolate Chips||4 Tbsps|
|Vanilla Extract||1 Tsp|
|SPLENDA Sugar Blend (sucralose and sugar)(SPLENDA is a registered trademark of Heartland Consumer Products LLC).||1/4 Cup (50g)|
-Add all ingredients (except chocolate chips) to a blender and blend until oatmeal dissolve and batter is smooth.
-Once smooth, add half the chocolate chips into the batter and mix until well incorporated into the batter and set the blender aside.
-Now take out a normal sized 12 slotted muffin tray, cover each slot with a paper muffin cup, and coat each cup with baking spray.
-Add the batter equally between cups and then bake at 350 Degrees or 177 Celsius for 15-20 minutes.
-Let cool completely in the tray before eating. Makes 12 Servings.