Description
Delicious and easy-to-make high-protein pumpkin muffins studded with dark chocolate chips, perfect for a healthy breakfast or snack and great for meal prepping.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 2 scoops vanilla protein powder
- ¼ cup dark chocolate chips
Wet Ingredients
- ½ cup pumpkin purée
- 2 eggs
- 2 tbsp sugar-free syrup
Instructions
- Combine Ingredients: In a large mixing bowl, add almond flour, vanilla protein powder, pumpkin purée, eggs, sugar-free syrup, and dark chocolate chips. Mix thoroughly until you achieve a smooth and uniform batter.
- Prepare Muffin Cups: Lightly grease or line a muffin pan with paper liners. Spoon the batter evenly into 6 muffin cups, filling each about 3/4 full.
- Bake Muffins: Preheat your oven to 350 °F (175 °C). Place the muffin pan in the oven and bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Store: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Store in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- Store muffins in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze muffins individually and thaw as needed.
- Use sugar-free syrup to keep muffins low in sugar and carbs.
- You can substitute dark chocolate chips with sugar-free or low-sugar alternatives if preferred.
- Ensure pumpkin purée is pure and not pumpkin pie filling which contains added sugars and spices.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
