Introducing Pumpkin Oat Protein Muffins, a gluten-free delight that brings together the wholesome goodness of oats, gluten-free flour, and the nutritional power of KOS vanilla plant protein. Sweetened naturally with date syrup, and enriched with velvety pumpkin purée, each bite offers a moist and flavorful experience. Topped with optional pumpkin seeds for an added crunch, these muffins are a perfect balance of texture and taste. Whether enjoyed for breakfast or as a satisfying snack, these muffins are a delicious way to embrace the cozy flavors of fall.
Whisk all dry ingredients together in large mixing bowl.
Whisk all wet ingredients together in medium mixing bowl.
Add wet ingredients to dry and mix until combined.
Fill muffin liners with batter and top with pumpkin seeds.
Bake at 400F for 10 min then reduce heat to 350F and bake 12-15 more minutes.
Serve and enjoy!
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Ingredients
Directions
Whisk all dry ingredients together in large mixing bowl.
Whisk all wet ingredients together in medium mixing bowl.
Add wet ingredients to dry and mix until combined.
Fill muffin liners with batter and top with pumpkin seeds.
Bake at 400F for 10 min then reduce heat to 350F and bake 12-15 more minutes.
Serve and enjoy!
