Pumpkin Chocolate Chip Muffins

By BFL Team

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  • 9 egg whites
  • 1 1/4 tsp baking powder
  • 3/4 cup pumpkin puree
  • 3/4 cup rolled oats
  • 1 1/2 scoops chocolate protein powder
  • 1 1/2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 12 packets Splenda® sweetener or Stevia powder, to taste
  • 40 semi-sweet chocolate chips
  • Cooking spray



Preheat oven 350 degrees. Combine all ingredients (except chocolate chips and
cooking spray) in a blender and blend well. Spray muffin tins (use a tin that makes six
large muffins) liberally. Fill each cup 3/4 full. For each muffin, put four chocolate chips into batter, so that they go into the middle of the muffin, then place the four remaining
chocolate chips on the top. Repeat for each muffin. Bake 20 to 22 minutes on the
middle rack.

 Splenda® is not a registered trademark of Abbott Laboratories.

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