Pumpkin Chocolate Chip Protein Cups
Pumpkin chocolate chip protein cups are not your ordinary sugar-filled muffin, they are vegan, oil-free, gluten-free, dairy-free, and refined sugar-free.
Ingredients
- 1 can white beans drained and rinsed
- 3/4 cup pumpkin puree
- 1/4 cup maple sryup
- 1/4 cup nut butter of choice
- 1/3 cup rolled oats
- 2 scoops collagen peptides*
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- mini chocolate chips for topping
Instructions
- Preheat oven to 350 and grease 8-9 muffin cups
- Drain and rinse beans
- Add all ingredients a food processor except than the chocolate chips
- Blend ingredients in a food processor or high-powered blender until smooth
- Fill muffin cups 3/4 full with batter
- Sprinkle with mini chocolate chips on top
- Bake for 18-20 minutes
- Muffins will look underdone-Let cool completely before eating. I chill in the fridge for a few hours or overnight
- Store in the fridge or in the freezer
Notes
*can substitute 1 scoop vanilla protein or increase oats to 1/2 cup if you don’t have collagen peptides
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