Birthdays are funny. Today happens to be mine, but it feels just like any other day… minus the extremely sweet calls, texts and messages from my family and friends. (Thanks guys!)
With Scott at work, I am taking the day to catch up on some tasks I have been meaning to do, and bake something yummy is one of those things on my list! It been ages since I have even posted a recipe on the blog, so today is the day, friends.
I am well aware that we have moved into spring, but the fact that the temperature outside is still in the forties here makes it completely acceptable for me to include pumpkin in today’s recipe. So I am.
I have been testing out a few different flavors of Designer Whey protein for a little over a week now, and nothing I have created has disappointed me thus far.
Today, I pulled the White Chocolate flavor and used it as my inspiration to combine a few of my favorite ingredients together: chocolate, oats and pumpkin.
At first I wasn’t sure the white chocolate flavor would mix well with pumpkin. Then I remembered how much I swoon over the combination of regular chocolate and pumpkin. Has anyone really ever said no to double chocolate?
Lucky for me (and you!) the end result was delicious. Bite sized muffins are the perfect power breakfast to grab in the morning or even later on for a healthy snack on-the-go!
1 1/2 cup oats
4 scoops White Chocolate Designer Whey protein powder
1/2 cup brown sugar
4 egg whites (3/4 cup egg white liquid)
1 cup canned pumpkin
1 cup low-fat (or skim) milk
2 1/2 tsp. baking powder
1 Tbsp. pumpkin pie spice
1/2 cup mini chocolate chips
*Regular whey or chocolate protein could also be a great substitute.
prep time: 10 minutes
cook time: 15-20 minutes
servings: about 30 mini muffins
1. Preheat oven to 350° F. Spray pan with non-stick cooking spray, or line with mini cupcake liners.
2. Mix the dry ingredients: oats, brown sugar, whey protein, baking powder and pumpkin pie spice.
3. In a separate bowl, mix the wet ingredients: egg whites, pumpkin, milk.
4. Add wet ingredients to dry ingredients, then slowly mix in chocolate chips.
5. Pour into muffin tins and bake for 15-20 minutes.
*If using a regular muffin sized tin, bake for 25-30 minutes.
Mix the dry ingredients (minus the chocolate chips) in a large mixing bowl, then wet ingredients in a separate one.
Pour wet ingredients into dry ingredients bowl.
Slowly add in chocolate chips.
Mix well, then pour into muffin tins.
If using a mini muffin tin, bake for 15-20 minutes.
If using a regular muffin tin, bake for 25-30 minutes.
Let cool for a few minutes and enjoy!
I would be lying if I said I haven’t had more than my fair share of these guys today. I also learned that if you pop a few in the microwave, they taste hot and fresh from the oven again.
Apparently, my thought of making them mini muffins has had the opposite effect. Mini = more. Good thing it is my birthday! No judgements allowed… 😉
Now off to get some things done around the house before dinner.
Have a great rest of your Thursday!
*Dislcaimer: I was not compensated in any way for this post or recipe. Designer Whey White Chocolate Protein was provided to me, free of charge, from Designer Whey through my ambassadorship with FitFluential.