These muffins will hit every flavor point you could ask for, especially in the Fall! Enjoy them with your BCRX Protein powder, and you've got a tasty breakfast treat that will last you well into your day!
1 cup old fashioned rolled oats
1 cup pumpkin puree (244 grams)
1 cup Greek yogurt (227 grams - I used Siggi's 0%)
2 large eggs
1/2 cup packed BCRX Vanilla Protein
1 1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dark chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
Add the oats to a Vitamix, blender, or food processor and process until a flour forms (about 20 seconds).
Add the pumpkin, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda and blend again until well combined. Stir in the chocolate chips.
Distribute into 12 silicone muffin liners (or regular muffin liners that are greased).
Bake for 25-30 minutes or until a toothpick comes out clean. 25 minutes will be a little more moist while 30 minutes won't be as moist.