Pumpkin Chocolate Chip Oat Protein Muffins

Ingredients

• 1 2/3 cups (392 ml) oat bran
• 1 scoop vanilla protein powder (about 1/3 cup or 78 ml)
• 1 teaspoon (5 ml) baking soda
• 1 1/4 teaspoon (6 ml) cinnamon
• 1/4 teaspoon (1.2 ml) ginger
• 1/8 teaspoon (.6 ml) cloves
• 2/3 cup (156 ml) canned pumpkin puree (not pumpkin pie mix)
• 1/2 cup (118 ml) applesauce
• 1/2 cup (118 ml) 0% Greek yogurt
• 1 1/2 tablespoons (15 ml) maple syrup
• 2 egg whites
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (118 ml) mini or regular chocolate chips

Directions

1. Preheat oven to 375°F. Coat 12-cup muffin tin with nonstick cooking spray or grease well with coconut oil.
2. In a medium bowl whisk together oat bran, protein powder, baking soda, cinnamon, ginger and cloves; set aside.
3. In a large bowl, mix pumpkin, applesauce, Greek yogurt, egg whites, maple syrup and vanilla together until well-combined and smooth. Add wet ingredients to dry ingredients and mix until just combined.
4. Let batter sit 2 minutes to thicken a bit. Divide batter evenly into 12 muffin cups and bake 18–23 minutes or until toothpick inserted into the center comes out clean. Transfer to a wire rack to cool for 10 minutes, remove muffins from pan and place on wire rack to cool.
5. Muffins are best served warm with your favorite spread.