Protein Pumpkin Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 9
If theres one quick and easy pumpkin recipe to try this Autumn its these Pumpkin Muffins. Made from healthy ingredients and even an added vegetable, these Protein Packed Muffins are great as a snack or breakfast on the go.
  • 75g (3/4 cup) Oats
  • 55g (1/2 cup) Buckwheat Flour
  • 25g Scoop Vanilla Protein Powder
  • Tsp Baking Powder
  • ½ Tsp Baking Soda
  • Tsp Cinnamon
  • ½ Tsp Nutmeg
  • ½ Tsp Ginger
  • 90g (1 cup) Courgette (grated and excess moisture removed)
  • 100g (1/2 cup) Pumpkin Puree
  • 1 Egg
  • 50ml Vanilla Protein Shake (I used barebells)
  • 30ml Milk of your choice
  1. Preheat oven to 180oc and line standard muffin tin, or grease with coconut oil, or use silicone muffin pan.
  2. In a blender add the oats, flour, protein powder, baking soda and spices. Blend until combined
  3. Stir in the remaining ingredients
  4. Fill muffin cases almost to the very top.
  5. Bake muffins for 15-20 minutes, or until toothpick inserted comes out clean.
  6. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.
  7. Best served with Peanut Butter!
Nutrition Information
Serving size: 1 Calories: 80 Fat: 2g Carbohydrates: 10g Protein: 6g
Recipe by Clean Lean Bakes at