Easy Pumpkin Protein Muffin (Vegan)
These easy vegan pumpkin protein muffins are packed with protein and pumpkin spice flavor. They are so easy to whip up and are perfect for a vegan breakfast or healthy snack. Make a batch for meal prep for the week, and breakfast is done.
Optional - muffin liners
Prepare flax egg by combining flaxseed meal and water. Allow to sit for 10 minutes.
Preheat oven to 350 degrees F.
Line muffin tray with 7 muffin liners or grease with avocado oil spray.
In large bowl, mix together pumpkin puree, maple, plant based milk, vanilla extract, and flax egg. Mix until combined.
Add in oat flour, protein powder, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix again until combined.
Fold in chocolate chips. The batter will be soft.
Add 2 tbsp of batter into each muffin liner.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
You can make your own oat flour by blending 1 scant cup of rolled oats in blender or food processor. Just be sure to re-measure out ¾ cup once its blended)
You can use honey in place of maple syrup for non-vegan muffins.
You can substitute date syrup for lower sugar.
Store in an air tight container in fridge for up to 5 days.
Serving: 1muffinSodium: 307mgCalcium: 84mgVitamin C: 2mgVitamin A: 5457IUSugar: 10gFiber: 3gPotassium: 152mgCalories: 158kcalSaturated Fat: 2gFat: 4gProtein: 9gCarbohydrates: 22gIron: 3mg