Vanilla Oatmeal Protein Powder Pumpkin Muffins

This recipe makes the whole house smell great, and it reminds me of the holidays, even in the summertime. I think you will be surprised by how many muffins this simple recipe makes. I usually end up freezing some for the following week.

Before get started I pre heat the oven to 350 degrees, I also spray the muffin tins ahead of time. This recipe makes 24 muffins; I only have one muffin tin that holds twelve muffins at a time, and I have two older muffin tins that hold six each. This is what I will be using today.

After I spray all of the muffin tins; I set them aside and grab two big mixing bowls. I use one bowl for the dry ingredients and one for the wet ingredients. I put one in each side of the kitchen sink; I find this makes it easier.

In the dry bowl I add ¾ cup of whole wheat flour and ¾ cup of old fashioned oatmeal. Then I add 5 scoops of my vanilla protein powder to the bowl. Five scoops of protein powder is equivalent to approximately 1 ½ cups of protein powder.

Next to the dry bowl, I add 2 teaspoons of ground cinnamon and 2 teaspoons of ground nutmeg. Finally I mix all of the dry ingredients together. The dry ingredients are done for now.

In the wet ingredient bowl I add 4 egg whites, 1 whole egg, ¼ cup of Canola oil and 1 ½ cups of unsweetened applesauce. Then I whisk the wet ingredients together, and I open a 15 ounce can of pumpkin puree. I like to use Libby’s 100% Pure Pumpkin Puree.

I add the 15 ounces of puree to bowl and mix it together with a spatula; I continue to mix until the mixture is smooth. When the wet mixture has a smooth texture, I pour the dry ingredients into the wet ones and then combine and mix with the spatula until it is smooth again, not lumpy.

Depending on its consistency, I will add several tablespoons of water to the mixture. You will have to use your own judgment on this. This will vary depending on the protein powder you use, but I find it best to have a thicker consistency.

I use a spoon and scoop the mixture into the muffin tins; I am careful not to fill the muffin tins too high. They will expand as the bake and you will be surprised how big they get.

My oven usually bakes them in about 20 minutes. Keep your eye on them as the times will vary from oven to oven. I always check with a toothpick to make sure they are thoroughly done.

Yields 24 muffins.

Macronutrient Breakdown

Serving size 1 muffin

  • 109 calories
  • 7 grams of protein
  • 12 grams of carbohydrates
  • 4 grams of fat

Recipe Notes

You could make this recipe with chocolate protein powder rather than vanilla. You could also add raisins or walnuts to the mix. If you want to go gluten free and organic, click here.

Have you tried this recipe? Let us know in the comment section below.

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