Salted Caramel Protein Pumpkin Muffins
These are SO moist! (Yes, I hate that word, but that is the best way to describe them, haha.) I paired these with a Spooky Build Your Own Chili Bowl theme for dinner! (Pictures below) With this amazing, veggie-filled, chili recipe! The kids loved them!
Ingredients:
1 cup old-fashioned rolled oats
1 cup pumpkin puree
1 cup plain Greek yogurt
2 large eggs
1/2 cup vanilla flavored whey protein powder, packed (I used MyProtein)
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of sea salt
1/2 cup Lily’s salted caramel chips (or regular Lily’s chips is fine!) and then a few regular chips to add to the top of the muffins
Instructions:
Preheat the oven to 350 degrees.
Add the oats to a food processor or blender and process until a flour forms (about 20 seconds).
Add the pumpkin, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt and blend again until well combined. If possible, try not to overprocess it.
Stir in the salted caramel (or chocolate) chips.
Distribute into 12 silicone muffin liners (or regular muffin liners that are greased). Top with a few regular Lily’s chocolate chips.
Bake for 25-30 minutes or until a toothpick comes out clean. 25 min will be more moist. Enjoy!
