Mmmm a cup of coffee and a warm muffin for breakfast always sounds good but it’s usually not the healthiest. But you can enjoy that comfort breakfast now with my Vegan Protein Pumpkin Breakfast Muffins Recipe as it’s packed with fiber, protein, a hidden veggie and no sugar! Easy meal prep for over a week’s worth of yummy breakfasts, just warm up 2 every morning and start your day right!
- 2 cans pumpkin puree
- 2 vegan egg replacers (flax, chia or even just egg liquid egg)
- 2 cups vegan plain or vanilla protein powder
- 1 tsp vanilla extract
- 3 tablespoons cinnamon
- 1/2 cup monk fruit sugar (if your protein powder is already sweetened, only use a tablespoon of monk fruit)
- 4 tsp baking powder
- 1/2 cup vegan chocolate chips (I use lily’s stevia sweetened to keep it sugar free)
Preheat oven to 350 degrees
In a large mixing bowl, mix all ingredients except for chocolate chips until all ingredients are well incorporated and a dough like texture. Fold in chocolate chips until all mixed in evenly.
Prep a 12 cup muffin tin and either use cupcake liners or grease the wells. Using an ice cream scoop, scoop a full scoop of the dough into each well. You may need a second tin as this yields dough for about 18 muffins.
Bake for 30 minutes and allow to cool completely before storing in airtight containers and refrigerating.
