Ummm, in case you've been living under a rock, IT'S OFFICIALLY PUMPKIN SEASON. Brace yourselves.
Fall mornings are getting cold, dark, and damp here. Not exactly the impetus for an amazing, butt-kicking day. But you know what is? This muffin.
You won't even feel guilty about eating something so tasty for breakfast (unlike those weirdly addicting store-bought ones) because these pumpkin bran muffins are packed with protein, and pretty darn healthy as far as pastries go. I mean, when's the last time you got to eat something so carby and delish that also had protein in it?
BONUS - it's gluten free for you celiac peeps annnnnd you can eat a whole one of these plus other food (or even MORE THAN ONE muffin - gasp) since they’re only 115 calories a pop (+ 8 grams protein and 4 grams fiber!!). Are you pre-heating your oven yet???
Pro tip!! Instead of dumping a bunch of oil or butter in your next muffin batter, try subbing Greek yogurt or pureed avocado- and don't remove the yolks from your eggs. Fat isn't bad, but generally, traditional muffin recipes call for excessive amounts in order to easily achieve a very moist texture. Newsflash: you don't need it. Plus, by subbing with Greek yogurt, you up the protein content, which is something that baked goods typically lack. Win win!
PUMPKIN PROTEIN OAT BRAN MUFFINS
3/4 cup pumpkin puree
6 oz 2% Greek yogurt
1 tbsp honey
1 medium pear
2 tsp vanilla
1 2/3 cups oat bran (gluten free if needed)
1 heaping scoop protein powder
1 tsp baking soda
2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp ginger
Optional toppings: crushed pecans or chocolate chips
Preheat oven to 375F.
In a food processor or blender (or by hand if you have neither), puree the pear. NOTE: If the pear isn't very sweet, you may want to increase the honey by 1 tbsp.
Mix wet ingredients - pumpkin, Greek yogurt, maple syrup, eggs, vanilla, and pear - in a bowl and set aside.
In another bowl, combine and mix the oat bran, protein powder, baking soda, and spices.
Add the wet to dry and fold until incorporated.
Spoon batter into a lined or oiled muffin tin and bake until inserted toothpick comes out clean, about 18-20 minutes.