Choc Chip Pumpkin Muffins

PREP 15 MIN
•
COOK  20 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

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

Methodbased on 12 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 and line a 12-hole muffin tin with muffin cases.

2

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.

3

Transfer pumpkin to a food processor and carefully blend with maple syrup until smooth. 

4

Add yogurt, eggs, cinnamon and nutmeg and blend until combined. 

5

Add flour, protein powder and baking powder and pulse until just combined. Mix through half the chocolate chips.

6

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.

Nutritional Informationper serving

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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