I have been all about the protein muffins lately. This one is a mash up of several recipes I have made for years but with protein powder added to boost the good for your quotient. These muffins are very moist because of the pumpkin puree and very hardy. I have made these with half brown sugar and half stevia to lower the calories a bit... but you can use all stevia or all brown sugar if you like. I like the flavor of brown sugar, so I prefer half and half. Adding a little ginger or some chipotle chili powder is also delicious in this recipe.
I hope you will try these Autumn muffins and let me know how you liked them!
Dark Chocolate Pumpkin Protein Muffins
1 1/2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar
1/4 cup stevia
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 scoops protein powder (I use TGS Nutrition’s unflavored whey)
15 ounces canned pumpkin puree
1 teaspoon vanilla
1/2 cup Unsweetened Vanilla Almond Milk
1 beaten egg
5.3 ounce container plain Greek yogurt
1/2 cup dark chocolate chips
1: Preheat oven to 350 degrees F. Line 12 muffin cup pan with paper liners.
2: In a large mixing bowl, whisk together flour, cocoa powder, brown sugar, stevia, baking powder, baking soda, salt, cinnamon and protein powder.
3: In a medium mixing bowl, stir together pumpkin puree, vanilla, almond milk, egg and Greek yogurt. Pour wet ingredients into dry ingredients. Stir just until combined and dry ingredients are moistened.
4: Gently fold in chocolate chips.
5: Equally divide batter into 12 paper lined muffin cups.
6: Bake at 350 degrees F for 20-25 minutes, until a toothpick inserted into the center emerges clean.
Let cool 10 minutes in pan and remove to cooling rack.
Makes 12 muffins