Pumpkin Chocolate Chip Protein Muffins
I made a batch of these muffins for myself as I was sick of nothing but eggs for a lower-carb breakfast option. I made half the recipe, so I'd have 6 muffins: one for breakfast each day for a week. My hubby tends to avoid "health foods" and I fully expected him to turn his nose up at them, but by Wednesday they were gone because he loved them too! These are a nice little low-cal, and lower-carb breakfast with a little bit of protein to get your day started.
- 1/2 cup of almond butter
- 1 1/5 cups of pure canned pumpkin
- 4 eggs
- 1/2 cup of brown sugar
- 2 Teaspoons of vanilla
- 1/4 cup of whey protein powder (unflavored)
- 3/4 cup of whole wheat flour
- 1 teaspoon of baking soda
- 3 teaspoons of pumpkin pie spice
- 1 Cup of mini chocolate chips
Spray a 12 cup cupcake pan and preheat oven to 375. Combine all ingredients and evenly distribute between 12 muffin or cupcake cups. (You can use cupcake liners if you want, but I never do.) Bake for 13-15 minutes. Allow to cool about 10 minutes before removing from the pan.
They're super easy to whip up, and if you put them in an airtight tupperware container, they'll stay fresh all week. We like to heat them up in the microwave for about 15-20 seconds so they're nice and warm.