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4.89 from 9 votes

Pumpkin Chocolate Chunk Oatmeal Muffins

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 jumbo muffins
Calories: 247kcal

Ingredients

  • 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

Instructions

  • 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. 

Notes

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Nutrition

Serving: 130g | Calories: 247kcal | Carbohydrates: 36g | Protein: 13g | Fat: 6g | Cholesterol: 31mg | Sodium: 262mg | Potassium: 139mg | Fiber: 5g | Sugar: 13g