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Pumpkin Protein Muffins (Gluten free, Dairy Free) Recipe

Pumpkin Protein Muffins (Gluten free, Dairy Free) Recipe
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★★★★★

5.2 from 26 reviews

These Pumpkin Protein Muffins are a delicious and nutritious gluten-free, dairy-free treat perfect for breakfast or a snack. Made with wholesome ingredients like gluten-free rolled oats, pumpkin purée, and plant-based protein powder, these muffins deliver a perfect balance of flavors with a hint of warm pumpkin spice and a touch of sweetness from maple syrup and dark chocolate chips. They are easy to make, healthy, and provide an excellent source of protein and fiber.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups gluten free rolled oats (I use Gluten Free Sprouted Rolled Oats by One Degree Organics)
  • 1/2 cup vanilla protein powder, packed (50g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons pumpkin spice seasoning

Wet Ingredients

  • 3/4 cup canned pumpkin (100% Pure Pumpkin), not pie filling
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1/4 cup coconut oil, melted

Mix-Ins

  • 1/2 cup dark chocolate chips (for dairy free I use Pascha Organic Dark Chocolate Chips 85% Cacao)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with oil or insert silicone muffin liners to prevent sticking. Set the pan aside while preparing the batter.
  2. Blend Ingredients: In a blender, combine the rolled oats, vanilla protein powder, baking soda, baking powder, sea salt, pumpkin spice seasoning, canned pumpkin purée, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high speed until the oats break down into a smooth batter, stopping occasionally to scrape down the sides for even mixing.
  3. Add Chocolate Chips: Once the batter is smooth, transfer it to a bowl and gently fold in the dark chocolate chips, reserving a few for topping if desired.
  4. Fill Muffin Cups: Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the remaining chocolate chips or any preferred toppings on top of each muffin for an extra touch of sweetness.
  5. Bake the Muffins: Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Make sure to use 100% pure pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
  • For dairy-free and vegan options, ensure the protein powder is plant-based and check the chocolate chips are dairy-free.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freeze leftovers individually wrapped for up to 3 months for easy grab-and-go snacks.
  • You can substitute maple syrup with honey or agave syrup if preferred.

Nutrition

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Find it online: https://biteandenjoy.com/pumpkin-protein-muffins-gluten-free-dairy-free-recipe/