Protein Pumpkin Muffins

I love blender muffins for a couple reasons:
1. It’s so easy to throw everything in! No mixing!
2. When I make blender muffins, I use whole oats instead of flour. The blender grinds the oats enough so you still have a smooth batter. But whole oats won’t spike your blood sugar as much as a fine flour.

So with added protein and whole oats you get the perfect sweet treat that is so hormone balancing! Win win.

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Protein Pumpkin Muffins

Ingredients

• 1.5 cups gluten free oats
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 c coconut oil
• 1/2 c maple syrup
• 1 can pumpkin puree
• 2 eggs
• 2 tbsp pumpkin pie spice
• Pinch of sea salt
• 1/2 cup protein powder

Instructions

1. Preheat oven to 375 degrees. Prepare muffin tin with paper liners.
2. Add all ingredients to a high speed blender or food processor. Blend until a smooth batter forms. Add another handful of oats into the batter and mix in with a spatula.
3. Spoon batter into muffin liners. Filling about 2/3 full. Sprinkle a few oats on top of each muffin.
4. Bake for 30-40 minutes until a toothpick comes out without batter on it.
5. Enjoy as is or with honey and grassfed butter on top!