Pumpkin Protein Muffins

Adapted from monicanedeff.com

---

• 1 1/2 cups/180 g whole wheat flour
• 1/2 cup/54 g vanilla protein powder
• 1 1/2  tablespoosn pumpkin pie spice (I use 1 teaspoon)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 245 g canned pumpkin puree
• 1/4 cup milk (I use 2%)
• 1/2 cup/100 g Greek yogurt (I use nonfat)
• 1/4 cup/55g avocado oil
• 1/2 cup honey (I use 2 tablespoons brown sugar)
• 1 teaspoon vanilla extract
• 1 large egg (my addition)

---

1. Set a rack to the center position and preheat oven to 350-F. Add liners to a muffin pan.
2. In a large bowl whisk together all ingredients except flour.
3. Add flour and mix until just combined.
4. Evenly distribue batter to the muffin cups.
5. Bake for 18-20 minutes or until a knife inserted into the center comes out clean.

Protein 7, Calories: 133, Fat 6, Carbohydrate 13, Sugars 2, Dietary Fiber 3