Protein Pumpkin Muffins

I love blender muffins for a couple reasons:
1. It’s so easy to throw everything in! No mixing!
2. When I make blender muffins, I use whole oats instead of flour. The blender grinds the oats enough so you still have a smooth batter. But whole oats won’t spike your blood sugar as much as a fine flour.

So with added protein and whole oats you get the perfect sweet treat that is so hormone balancing! Win win.

Ingredients

1.5 cups gluten free oats

1 tsp baking powder

1 tsp vanilla extract

1/4 c coconut oil

1/2 c maple syrup

1 can pumpkin puree

2 eggs

2 tbsp pumpkin pie spice 

Pinch of sea salt

1/2 cup protein powder

Method:

Preheat oven to 375 degrees. Prepare muffin tin with paper liners.

Add all ingredients to a high speed blender or food processor. Blend until a smooth batter forms. Add another handful of oats into the batter and mix in with a spatula.

Spoon batter into muffin liners. Filling about 2/3 full. Sprinkle a few oats on top of each muffin.

Bake for 30-40 minutes until a toothpick comes out without batter on it.

Enjoy as is or with honey and grassfed butter on top!