Print

Healthy Pumpkin Protein Muffins Recipe Easy Homemade Chocolate Chip Flaxseed Snack

healthy pumpkin protein muffins - featured image
Print Recipe

These healthy pumpkin protein muffins with chocolate chips and flaxseed are a quick, wholesome snack that balances moisture, protein, and fiber for a satisfying treat without guilt.

Ingredients

Scale
  • 1 cup (240 ml) pumpkin puree
  • 1/2 cup (60 g) protein powder (vanilla or unflavored, whey or plant-based)
  • 3 tablespoons (21 g) ground flaxseed
  • 1 cup (120 g) whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 g) plain Greek yogurt
  • 1/4 cup (60 ml) maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup (90 g) mini chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line with paper liners.
  2. In a large bowl, whisk together whole wheat flour, protein powder, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In a separate bowl, whisk the eggs until frothy. Add pumpkin puree, Greek yogurt, maple syrup, and vanilla extract. Stir until smooth and uniform.
  4. Pour the wet mixture into the dry ingredients bowl. Gently fold the mixture with a spatula just until combined; do not overmix.
  5. Fold in the mini chocolate chips, reserving a few to sprinkle on top.
  6. Spoon the batter evenly into the muffin tin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick inserted in the center. If it comes out clean or with a few moist crumbs, muffins are done.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use freshly ground flaxseed for better texture. Substitute protein powder with extra flour for traditional muffins. Muffins can be stored at room temperature for 3 days, refrigerated up to a week, or frozen for 3 months. Vegan and gluten-free adaptations are possible with ingredient swaps.

Nutrition

Keywords: pumpkin muffins, protein muffins, healthy snack, chocolate chip muffins, flaxseed, homemade muffins, easy baking, fall recipes

Find it online: https://fizzlefork.com/healthy-pumpkin-protein-muffins-recipe-easy-homemade-chocolate-chip-flaxseed-snack/