Chocolate Chip Pumpkin Muffin Recipe | Easy Healthy Breakfast Ideas For Weight Loss

Chocolate Chip Pumpkin Muffin Recipe | Easy Healthy Breakfast Ideas For Weight Loss

Chocolate Chip Pumpkin Muffin Recipe | Easy Healthy Breakfast Ideas For Weight Loss

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what’s happening guys I hope you’re on a great day wherever you are and hopefully today’s pumpkin chocolate chip muffin recipe is gonna make it even a little bit better and I know you’re thinking why are we doing a pumpkin recipe in the middle of winter Joe pumpkin recipes are supposed to be in the fall well I actually made this recipe in a fall time for ice appear the protein company but I’ve just been too lazy to upload it to my youtube channel and it’s so good I want to share with you guys so that is why we’re doing a pumpkin muffin recipe in the middle of winter anyways let’s hop right into this recipe and get cooking alright so I’ll be adding all of the ingredients into my blender the first ingredient I’m adding is a cup and a half of pure pumpkin next I’m gonna be adding a half cup of nonfat Greek yogurt two large eggs a cup and a half of oatmeal 1/4 cup of Splenda two scoops of ice appears vanilla whey protein powder three tablespoons of sugar free maple syrup a teaspoon of vanilla extract a teaspoon of cinnamon and two teaspoons of baking powder now just pop the top onto your blender and blend until everything is combined you probably need to use a spatula to help work things together they can go ahead and add two tablespoons of mini chocolate chips and just stir those in with your spatula as well then what you want to do is take out a normal sized muffin tin and put 12 muffin cups into the tin spray each cup with a little baking spray and then equally add your batter to each cup then I like to top each one of my cups with some more mini chocolate chips bake at 350 degrees for about 15 to 20 minutes let the muffins cool completely in the tray and then of course as always enjoy guys so that’s today’s recipe guys if you want the full recipe with the step-by-step instructions or the metric measurements or you want the macros or just want to pick up any of the stuff that I used to make today’s recipe all that is in the video description below guys I hope you enjoyed today’s video if you did it really helps the video a lot if you hit the thumbs up button if you hit the like button and I really appreciate it guys so thanks for hanging out with me a little bit today and making some muffins with me I will see you guys in the next video [Music]

This Post Was All About Chocolate Chip Pumpkin Muffin Recipe | Easy Healthy Breakfast Ideas For Weight Loss.
Chocolate Chip Pumpkin Muffin Recipe | Easy Healthy Breakfast Ideas For Weight Loss

Here’s The Video Description From YouTube

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!

Sponsored Content:
*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:

Blender:

Food Scale:

Muffin Tray:

Splenda Sugar Blend:

Pumpkin:

Mini Chocolate Chips:

Oatmeal:

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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:

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