Searching for a satisfying fall treat that won’t completely blow your macros? These muffins are loaded with flavor, gluten and dairy free, and have a great soft, chewy texture sure to please grown-ups and kids alike!
While the key to the great texture is to leave the oats partially ground with some pieces, you can easily substitute oat flour instead if you don’t own a food processor or just want to save a step. As always with muffins, be sure not to overheat the batter or they will come out a bit dense (but still delicious)!
2 cups oats
6 scoops (3 servings) VIVL PlantProtein-L vanilla
15oz organic pumpkin puree
1/2 an orange, zested
1/4 cup extra virgin olive oil
2 tbsp almond milk
1/4 cup honey
1 tbsp pumpkin spice spice
1 tsp baking powder
Preheat the over to 400°F and line the muffin tin.
In a food processor, add the oats and vanilla protein powder. Blend for 1-2 minutes, until the oats have become a course flour with some pieces still remaining.
In a large bowl, combine the pumpkin, orange zest, eggs, oil, almond milk, honey, and spices. Stir until combined.
Add the baking powder and protein oat combination to the bowl, and fold into the pumpkin mixture.
Once combined, pour the batter into the muffin tin and bake for 12-15 minutes, using a toothpick to test when done.
Let cool before removing from the muffin tin, and enjoy!
Nutrition Facts per muffin: 133 calories, 5.2g fat, 15.1g carbs, 7.4g protein