Choc Chip Pumpkin Muffins
PREP 15 MIN•COOK 20 MIN
DF
GF
NF
V
Number of servings
2
50g butternut squash peeled & diced (or use 14oz unsweetened canned pumpkin puree)
1⁄8 cup (21ml) maple syrup (honey or rice malt syrup)
1⁄8 cup (41 2⁄3g) Greek yogurt (or dairy-free alternative)
1⁄3 large egg
1⁄8 tsp ground cinnamon
1⁄8 tsp ground nutmeg
1⁄4 cup (18 1⁄3g) chickpea flour (besan) or flour of choice
1⁄8 cup (8 1⁄3g) vanilla protein powder (or natural protein powder)
1⁄8 tsp baking powder
16 2⁄3g dark chocolate chips
Preheat oven to 320°F/fan-forced 290°F and line a 12-hole muffin tin with muffin cases.
Skip this step if using pumpkin puree, otherwise place squash in a microwave-safe bowl, cover and cook on high for 3 minutes until squash is tender. Alternatively, place in a steamer over a saucepan of simmering water, covered, for 5-10 minutes until tender. Spread on a baking sheet or plate to cool slightly.
Blend squash or pumpkin puree with maple syrup until smooth.
Add yogurt, eggs, cinnamon and nutmeg and blend until combined.
Add flour, protein powder and baking powder and pulse until just combined. Mix through half the chocolate chips.
Divide batter between muffin cases and scatter over remaining chocolate. Bake for 20 minutes or until cooked.
Store muffins in an airtight container for 3 days or frozen for 1 month.
Energy (kJ)
702 kJ / 168 cals
Protein
7.9 g
Fat
6.2 g
Sat. Fat
3 g
Carbs
19.2 g
Sugar
13.1 g
Fiber
2.6 g
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