Pumpkin Protein Muffins (with Oats)

Servings: 12

Prep Time: 10

Cook Time: 25

Total Time: 35

Made with oats, Greek yogurt, and your favorite vanilla protein powder, these pumpkin protein muffins are healthy and a breeze to make!

5 from 12 votes

Preheat the oven to 350F and position the oven rack in the middle of the oven. Grease a muffin pan or line it with parchment muffin liners. If using cupcake liners, spray them.
Add the oats to the blender and blend for about 20 seconds until they've turned into oat flour.

In a large bowl, whisk the eggs. Then, add the canned pumpkin puree and Greek yogurt and mix until smooth.
Add the protein powder, pumpkin pie spice, baking powder, baking soda, and salt. See note about adding sugar. Mix until smooth.
Add the oat flour to the bowl and mix gently until no visible flour remains.
Wait 10 minutes for the batter to thicken.
Pour or scoop ¼ cup of batter into the prepared muffin pan. Distribute the chocolate chips over the muffins, then press them down a little.

Bake the muffins for 22-25 minutes or until the tops are bouncy and a toothpick inserted in the center of a muffin comes out clean.
Remove the pan from the oven and let the muffins cool for 10 minutes before transferring them to a cooling rack.

Refrigerate leftover muffins for up to 5 days or freeze them in a zip bag, for up to 2 months. Reheat for 15 to 30 seconds in the microwave.

Both whey and plant-based protein powders work with this recipe. The most universal flavor is vanilla, which adds great flavor. Unflavored protein and cinnamon (or similar) flavors work too.
If using plain (unsweetened) Greek yogurt, add 2 tablespoons of plain Greek yogurt and ¼ cup sugar to the recipe. If using a vanilla-flavored Greek yogurt, the sugar can be omitted.
Oats, old-fashioned or quick, are blended to make oat flour. You'll need 1 ½ cups. You can use all-purpose flour or whole-wheat flour for this recipe.
Make these gluten-free by using 1 ⅓ cups of a 1:1 all-purpose gluten-free baking mix.
Protein amounts per muffin will vary depending on the protein used. Mine has 25g per scoop, adding 60g total to the batter.