Foodie Friday: Pumpkin Protein Muffins

Continuing with our celebration of National Breakfast Month here's a yummy make-ahead breakfast that is full of fiber and protein - sure to keep you and your family's tummies full till lunch.

We're making Pumpkin Protein Muffins. Combine a muffin with an Omelet Bite and you've got a portable and balanced breakfast. Both of these can be made ahead and frozen and then defrosted pretty quickly.

Let's get to baking!

1 2/3 cup oat bran
1/3 cup vanilla protein powder (Jay Robb's individual servings are about 1/3 cup)
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves (you can grind them in a coffee grinder or mini bullet)
2/3 cup canned pumpkin puree (not the pie mix)
1/2 cup applesauce
1/2 cup nonfat Greek Yogurt
1 1/2 tablespoons maple syrup or agave nectar
2 egg whites
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

1. Preheat oven to 375 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
2. In a medium bowl mix together all the dry ingredients; set aside.

3. In a large bowl, mix the remaining wet ingredients together until well combined and smooth.

Add wet ingredients to dry ingredients and mix until just combined. Stir in chocolate chips.

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 center comes out clean. Let them cool in the muffin tin sitting on wire racks for about 10 minutes. Then transfer the muffins directly to the wire racks and let cool.
4. Muffins are best served warm but can be frozen for a quick grab-n-go breakfast, easily defrosted in the microwave.

Nutrition information:
1 muffin
Calories: 150
Total Fat: 4.5g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 120mg
Total Carbohydrates: 23g
Fiber: 5g
Sugars: 8g
Protein: 7g

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