Pumpkin Chocolate Chip Muffin Recipe Healthy

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Pumpkin Chocolate Chip Muffin Recipe Healthy

How to make chocolate chip pumpkin muffins! This muffin recipe is such a great easy and healthy breakfast idea – especially for weight loss, and Weight Watchers too. That’s because each muffin has UNDER 150 calories, and almost 10 grams of protein! Plus, these chocolate chip muffins are probably the easiest muffins you’ll ever make. Literally all you have to do is add all the ingredients to your blender, and bake them!

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*This was a recipe video I made for Isopure in the Fall.
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Things I Used In Today’s Chocolate Chip Muffin Recipe:

Isopure Protein Powder: amzn.to/2CuBpyv

Blender: amzn.to/2kopSsK

Food Scale: amzn.to/2u7Fgg6

Muffin Tray: amzn.to/2F9RsAK

Splenda Sugar Blend: amzn.to/2BFq7qF

Pumpkin: amzn.to/2CwmMXz

Mini Chocolate Chips: amzn.to/2BDwCKq

Oatmeal: amzn.to/2CwTgAQ

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CHOCOLATE CHIP PUMPKIN MUFFIN RECIPE:

Pumpkin,Canned,Unsalted: 1 1/2 Cups (366g)
Zero Carb Isopure Creamy Vanilla Protein Powder: 2 Scoops (60g)
Oatmeal: 1 1/2 Cups (120g)
Eggs: 2 Extra Large
Greek Yogurt, Plain, Non-Fat: 1/2 Cup (125g)
Baking Powder: 2 Tsps
Calorie Free / Sugar Free Maple Syrup: 3 Tbsps (45g)
Cinnamon: 1 Tsp
Semi-sweet Mini Chocolate Chips: 4 Tbsps (56g)
Vanilla Extract: 1 Tsp
SPLENDA Sugar Blend: 1/4 Cup (50g)

MUFFIN INSTRUCTIONS:

-Add all ingredients (except chocolate chips) to a blender and blend until oatmeal dissolve and batter is smooth.

-Once smooth, add half the chocolate chips into the batter and mix until well incorporated into the batter and set the blender aside.

-Now take out a normal sized 12 slotted muffin tray, cover each slot with a paper muffin cup, and coat each cup with baking spray.

-Add the batter equally between cups and then bake at 350 Degrees or 177 Celsius for 15-20 minutes.

-Let cool completely in the tray before eating. Makes 12 Servings.

MACROS PER MUFFIN:
130 Calories
8g Protein
17g Carbs
3g Fat

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Free 20 Mug Cakes E-Book: bit.ly/WeeklyRecipeNewsletter

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Youtube video by Joe Duff – The Diet Chef

These healthier pumpkin chocolate chip muffins are oil and refined sugar free! They’re moist, loaded with fresh pumpkin and tons of chocolate chips! The perfect fall treat!. In a large bowl, whisk together the wet ingredients:

Then, add the dry ingredients (oat flour,. 1/2 cup packed brown sugar for sprinkling on top (i omitted this) another option: Instead of chocolate chips use 1 cup of dried. Start by adding pumpkin puree, eggs, maple syrup, vanilla extract, and nut butter to a large mixing bowl. Next, add in the dry ingredients: Beat eggs, pumpkin, applesauce, maple syrup, sugar, and oil in a large bowl until smooth. Mix flour, baking soda, baking powder, salt, and pumpkin pie spice. Combine flour, soda, cinnamon, pumpkin pie spice and salt. In separate bowl, whisk eggs and add sugars, pumpkin puree, vegetable oil and milk until smooth.

The perfect fall treat!. In a large bowl, whisk together the wet ingredients: Pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla until m ixed. Then, add the dry ingredients (oat flour,. 1/2 cup packed brown sugar for sprinkling on top (i omitted this) another option:

Pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla until m ixed. Then, add the dry ingredients (oat flour,.

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In a large bowl, whisk together the wet ingredients: Pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla until m ixed. Then, add the dry ingredients (oat flour,. 1/2 cup packed brown sugar for sprinkling on top (i omitted this) another option: Instead of chocolate chips use 1 cup of dried. Start by adding pumpkin puree, eggs, maple syrup, vanilla extract, and nut butter to a large mixing bowl.

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