Pumpkin Chocolate Chunk Oatmeal Muffins

Name: Pumpkin Chocolate Chunk Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 jumbo
Ingredients: 2 cups rolled oats; 2 coops PE Science Select Vanilla Plant Based Protein Powder; 1/3 cup Guittard 64% Cacao Semi-Sweet Baking Bar, chopped; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp pumpkin pie spice; 3/4 cup pumpkin puree; 3/4 cup unsweetened applesauce; 1 egg; 2 egg whites; 1/2 cup unsweetened vanilla almond milk; 3 tbsp maple syrup; 1 tsp vanilla extract

User Reviews

4.9

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 jumbo
Calories
247 kcal
Course
Breakfast, Baked Goods
Cuisine
American, gluten-free

Pumpkin Chocolate Chunk Oatmeal Muffins

Iris Warren

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Ingredients

Servings

2 cups rolled oats (160 grams)
2 coops PE Science Select Vanilla Plant Based Protein Powder (56 grams)
1/3 cup Guittard 64% Cacao Semi-Sweet Baking Bar, chopped (50 grams)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
3/4 cup pumpkin puree (180 grams)
3/4 cup unsweetened applesauce (183 grams)
1 egg
2 egg whites
1/2 cup unsweetened vanilla almond milk (4 fl oz)
3 tbsp maple syrup (1 1/2 fl oz)
1 tsp vanilla extract

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Instructions

Pre-heat oven to 350°. Arrange 6 jumbo non-stick, parchment muffin liners in a jumbo muffin baking tin. Set aside.
Combine all dry ingredients except chocolate chunks. Add wet ingredients and mix until just combined, then fold in chocolate chunks. Scoop batter into baking cups.
Bake at 350 degrees for 35 minutes or until tops just begin to brown.

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Nutrition Information

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Serving 130g Calories 247kcal (12%) Carbohydrates 36g (12%) Protein 13g (26%) Fat 6g (9%) Cholesterol 31mg (10%) Sodium 262mg (11%) Potassium 139mg (4%) Fiber 5g (20%) Sugar 13g (26%)