Pumpkin Chocolate Chunk Oatmeal Muffins
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 6 jumbo muffins
Calories: 247kcal
- 2 cups rolled oats (160 grams)
- 2 scoops PE Science Select Vanilla Plant Based Protein Powder (56 grams)
- 1/3 cup Guittard 64% Cacao Semi-Sweet Baking Bar, chopped (50 grams)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 3/4 cup pumpkin puree (180 grams)
- 3/4 cup unsweetened applesauce (183 grams)
- 1 egg
- 2 egg whites
- 1/2 cup unsweetened vanilla almond milk (4 fl oz)
- 3 tbsp maple syrup (1 1/2 fl oz)
- 1 tsp vanilla extract
Pre-heat oven to 350°. Arrange 6 jumbo non-stick, parchment muffin liners in a jumbo muffin baking tin. Set aside.
Combine all dry ingredients except chocolate chunks. Add wet ingredients and mix until just combined, then fold in chocolate chunks. Scoop batter into baking cups.
Bake at 350 degrees for 35 minutes or until tops just begin to brown.
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Serving: 130g | Calories: 247kcal | Carbohydrates: 36g | Protein: 13g | Fat: 6g | Cholesterol: 31mg | Sodium: 262mg | Potassium: 139mg | Fiber: 5g | Sugar: 13g