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Pumpkin Breakfast Protein Cups

Pumpkin Breakfast Protein Cups

Basically my blueberry and banana breakfast protein cups, except better. Because there's pumpkin. Everything's better with pumpkin.

Course Breakfast
Cuisine gluten free, Healthy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins
Calories 457 kcal
Author cravecolumbus

Ingredients

  • 3 tbsp chia seeds
  • 6 tbsp water
  • 3 bananas, mashed
  • 1/4 cup maple syrup, sugar free
  • 1 cup almond milk
  • 1/3 cup pumpkin puree
  • 3 cups oats, rolled
  • 1 tbsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/3 cup walnuts, optional

Instructions

  1. Preheat oven to 350 degrees. Spray muffin tin with cooking spray.

  2. In a small bowl, mix together water and chia seeds. Let sit on the side to form "eggs".

  3. In a medium sized bowl, mash together bananas. When fully mashed, add in maple syrup, almond milk, and pumpkin.

  4. Add oats, baking powder, cinnamon, salt, and your "chia eggs". Stir to combine. Once mixed, fold in any other mix-ins of your choice. I love adding in walnuts!

  5. Fill each muffin cup all the way full and sprinkling on a few extra oats. Bake for 25-30 minutes, or until a toothpick comes out clean.

  6. Let cool for about 10 minutes before removing the muffins from the pan. I love eating them plain or spreading a little almond butter or ghee on top.