Chocolate Chip Pumpkin Muffins are absolutely incredible but I went a step further and added a Snickerdoodle Frosting!
Macros for 1 muffin: 168 cal 8p/19c/8f/4 fiber
- 1 Scoop 1up Nutrition French Toast Protein Powder
- 2 1/4 cups Old Fashion Oats
- 244g Pumpkin Purée
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 cup Sugar Free Maple Syrup
- 2 Eggs
- 1 Tbsp Vanilla Extract
- 64g Almond Butter
- 1/4 cup Unsweetened Almond Milk
- Dash of Stevia
- 105g Dark Chocolate Chips (optional)
Cinnamon Protein Frosting:
- 1/2 Scoop 1up Nutrition French Toast Protein Powder
- Splash of Nut Milk
Preheat oven to 350 and line or spray a muffin tin with cooking spray.
Put all wet ingredients into food processor (pumpkin, almond butter, milk, syrup, vanilla) then add all dry ingredients except for chocolate chips. Blend until smooth.
*If you want accurate macros*
Put an empty bowl on your food scale, turn the scale on after you put the bowl on top so the scale reads 0. Transfer batter to a bowl and fold in chocolate chips. Take the weight of your mixture in grams and divide that by 12 to determine how much batter to put in each muffin mold so you get accurate macros.
Bake for 22 minutes. Let cool for 15 minutes.
Frosting: mix almond milk with protein powder little by little until you get a frosting consistency. Drizzle over all of your muffins & enjoy!