Peanut Butter Pumpkin Protein Muffins

Peanut Butter Pumpkin Protein Muffins



This recipe is reminiscent of my Iced Oatmeal Pumpkin Bake recipe (which I have been utterly committed to these past few months), but different just enough that it still feels like something totally new and different.  I tweaked it by adding some extra protein, lowering the carbs and adding the Protein Peanut Butter on top for the perfect accent flavor.  They are so moist, so delicious, yet so light and fluffy.  They are also so easy to whip up for all your grab and go lifestyle eats. Each muffin is only 102 calories and boast over 11 grams of protein.  I paired mine with some sweetened Greek yogurt on top as a frosting, but on their own, they are just as divine (just like you.  A little reminder just in case you forgot today;)



To make:

Blend all ingredients in your high speed blender except the quick oats and your Protein Peanut Butter.  Once combined well, stir in your oats.  Pour into 12 lined muffin cavities (I use these liners here).  If you don’t want them to stick at all, I suggest spraying your muffin liners beforehand.  Next we drizzle and swirl.  Drizzle your PB spread in a swirled fashion (3 grams per muffin) and then swirl through with a knife.  Bake at 350 for 25 minutes.  Let cool completely.  Enjoy!  Store leftovers in a sealed ziplock freezer bag or Tupperware for up to 7 days (if they last that long, ours surely did not!)  Enjoy and if you make these I’d love to see your recreation! Just reply to this email or better yet, DM me on Instagram and I’ll make sure to reshare for all us sweet treat foodies to drool over.


102 calories 


Entered into MFP: Macro Minded Monique-Peanut Butter Protein Muffins


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