High-Protein Pumpkin Oat Muffins for Easy Meal Prep

Method

1. Preheat and Prep

   Preheat your oven to 350 degrees F (175 degrees C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.

2. Mix the Dry Ingredients

   In a large bowl, combine the rolled oats, oat flour, protein powder, baking powder, baking soda, pumpkin spice, and salt. Stir everything together until evenly mixed.

3. Mix the Wet Ingredients

   In a separate medium bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, vanilla extract, and melted coconut oil until smooth and well combined.

4. Combine Wet and Dry

   Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix. A few small lumps in the batter are perfectly fine and actually desirable.

5. Fill the Muffin Tin

   Divide the batter evenly among the 12 muffin cups, filling each about three quarters of the way full. You can use a large ice cream scoop to keep the portions even.

6. Bake

   Bake for 20 to 22 minutes, until the tops are set and spring back when gently pressed. A toothpick inserted in the center of a muffin should come out clean or with just a dry crumb.

7. Cool and Store

   Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before storing. This prevents soggy bottoms.