Moist Pumpkin Protein Muffins

By Jackie618

Ingredients

• 1 cup Canned pumpkin
• 1/2 cup Applesauce
• 1/2 cup Plain lowfat Greek yogurt (I like Chobani)
• 3 Egg whites
• 1 3/4 cup Old Fashioned Oats
• 1/4 cup Protein powder
• 1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar *
• 1 tsp Baking soda
• 2 tsp Baking powder
• 1/4 tsp Salt
• 1 1/2 tsp Cinnamon
• 1/2 tsp Pumpkin pie OR Apple pie spice
• Optional add-Ins: 1/4 cup of chopped walnuts, pecans, or almonds, mini chocolate chips, raisins or dried cranberries!
• I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 8-12, or adjust according to taste.

Details

Servings 12
Preparation time 5mins
Cooking time 25mins
Adapted from dashingdish.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick cooking spray. Set aside.
2. In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth. ( I usually help move mixture around in my blender carefully with a spoon!)
3. Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown.*Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
4. Cool muffins before removing from pan. ENJOY!!!