How to make chocolate chip pumpkin muffins! This muffin recipe is such a great easy and healthy breakfast idea – especially for weight loss, and Weight Watchers too. That’s because each muffin has UNDER 150 calories, and almost 10 grams of protein! Plus, these chocolate chip muffins are probably the easiest muffins you’ll ever make. Literally all you have to do is add all the ingredients to your blender, and bake them!
*This was a recipe video I made for Isopure in the Fall.
Things I Used In Today’s Chocolate Chip Muffin Recipe:
Isopure Protein Powder: http://amzn.to/2CuBpyv
Food Scale: http://amzn.to/2u7Fgg6
Muffin Tray: http://amzn.to/2F9RsAK
Splenda Sugar Blend: http://amzn.to/2BFq7qF
Mini Chocolate Chips: http://amzn.to/2BDwCKq
CHOCOLATE CHIP PUMPKIN MUFFIN RECIPE:
Pumpkin,Canned,Unsalted: 1 1/2 Cups (366g)
Zero Carb Isopure Creamy Vanilla Protein Powder: 2 Scoops (60g)
Oatmeal: 1 1/2 Cups (120g)
Eggs: 2 Extra Large
Greek Yogurt, Plain, Non-Fat: 1/2 Cup (125g)
Baking Powder: 2 Tsps
Calorie Free / Sugar Free Maple Syrup: 3 Tbsps (45g)
Cinnamon: 1 Tsp
Semi-sweet Mini Chocolate Chips: 4 Tbsps (56g)
Vanilla Extract: 1 Tsp
SPLENDA Sugar Blend: 1/4 Cup (50g)
-Add all ingredients (except chocolate chips) to a blender and blend until oatmeal dissolve and batter is smooth.
-Once smooth, add half the chocolate chips into the batter and mix until well incorporated into the batter and set the blender aside.
-Now take out a normal sized 12 slotted muffin tray, cover each slot with a paper muffin cup, and coat each cup with baking spray.
-Add the batter equally between cups and then bake at 350 Degrees or 177 Celsius for 15-20 minutes.
-Let cool completely in the tray before eating. Makes 12 Servings.
MACROS PER MUFFIN:
Free 20 Mug Cakes E-Book: http://bit.ly/WeeklyRecipeNewsletter