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Breakfast for 12

Pumpkin Protein Muffins

These pumpkin muffins mix oat flour, almond flour, yogurt, and eggs, then bake until moist and fully set.

$0.22per serving $
30 minstart to table
12servings

AmericanVegetarianKid-friendlyBudgetBreakfastsBack to schoolFall

Ingredients

  • 1 1/2 cups oat flour
  • 1 cup super fine blanched almond flour
  • 1 tbsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup canned pumpkin puree
  • 3/4 cup plain greek yogurt
  • 1/2 cup pure maple syrup
  • 3 large eggs
  • 1 tbsp extra virgin olive oil

Steps

  1. Heat the oven to 350 F and oil a 12-cup muffin pan.
  2. Whisk the oat flour, almond flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt in a large bowl.
  3. Stir the pumpkin, yogurt, maple syrup, eggs, and olive oil in a second bowl.
  4. Fold the wet mixture into the dry mixture until just combined, then divide it among the muffin cups.
  5. Bake for 18 to 22 minutes, until the tops spring back and the centers are fully set.
  6. Cool the muffins in the pan for 5 minutes before transferring them to a plate.

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Vegetarian American 30-minute breakfasts 428Kid-friendly American 30-minute breakfasts 283Kid-friendly American breakfasts 543American 30-minute breakfasts 515