Choc Chip Pumpkin Muffins
PREP 15 MIN•COOK 20 MIN
Number of servings
50g pumpkin peeled & diced
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 160°C/fan 140°C/gas 3 and line a 12-hole muffin tin with muffin cases.
Place pumpkin in a microwave-safe bowl, cover and cook on high for 3 minutes until pumpkin is tender. Alternatively, place in a steamer over a saucepan of simmering water, covered, for 5-10 minutes until tender. Spread on a tray or plate to cool slightly.
Transfer pumpkin to a food processor and carefully blend 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.
702 kJ / 168 cals
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