Pumpkin Dark Chocolate Chip Protein Muffins

10409758_10152416980071945_3186245901960224458_n Pumpkin Dark Chocolate Chip Protein Muffins Makes 12 Muffins*

Ingredients: 2 cups Oatmeal (I used Quick Cooking, Rolled Oats) 2 scoops Protein Powder (I used Quest All Purpose) 2 tbsp Pumpkin Pie Spice 1 tbsp Cinnamon 2 tsp Baking Soda 2 tsp, Organic Stevia 1-15 oz can 100% Pumpkin Puree (with no sweeteners or additives; not pumpkin pie mix) 1/2 cup Unsweetened Apple Sauce 2 Eggs 5 oz 70 percent Dark Chocolate Chips or Chunks 2 tbsp Pure Vanilla Extract 1-5.3 oz Container Plain Nonfat Greek Yogurt 4 tbsp, Coconut Milk Creamer (Walnuts are a delicious addition to this, if you want)

Directions: -Preheat oven to 375 degrees -Mix dry ingredients together -Mix wet ingredients together -Mix wet ingredients in with dry ingredients -Scoop mixture evenly into a 12-muffin muffin pan (I used muffin papers; be careful using aluminum ones, they conduct heat a little and can make the muffins a bit darker on the bottom than preferred) -Bake for 25 minutes in the 375-degree oven; when you insert a toothpick into the muffins, the toothpick should come out clean (unless you hit a chocolate chunk!) -Let cool in pan for about five minutes; remove the muffins from the pan and cool on a rack or countertop; do not put them into containers or bags until they’re cooled

Nutritional Information (per muffin): Calories: 200; Fat: 7g; Cholesterol: 35mg; Sodium: 251mg; Potassium: 53mg; Total Carbs: 22g (Dietary Fiber: 5g; Sugar: 7g); Protein: 9g

*The muffins are pretty big; you could easily make 18 smaller muffins with this recipe