I don't have a blender. Can I still make these muffins?

If you have a food processor, you can grind the oats. Once the oats are ground into a flour consistency, you can then combine all the ingredients in a large bowl. If you don't have a blender or food processor, I recommend you buy gluten-free oat flour instead.

Can I use oat flour instead of grinding the rolled oats?

There is an almost 1:1 ratio for rolled oats to ground oats, so if you're using oat flour, use the same amount.

What types of protein powder can I use?

To make this recipe dairy-free, you can use a plant-based protein powder like Nuzest or Organifi. Whey protein and grass-fed collagen peptides also will work in this recipe. Texture and baking time may differ based on the protein powder used. Make sure your batter is a thicker consistency but runny enough to pour out of the blender.

Can I substitute ground oats with almond flour or coconut flour?

Almond flour: I have not tested this recipe with almond flour, but I would try substituting it with the same amount. Using almond flour may require a longer baking time. Coconut flour: I do not recommend substituting this recipe with coconut flour. Coconut flour absorbs more liquid than oats, which means the liquids in this recipe would need to be adjusted.

Pumpkin Protein Muffins (Gluten Free, Dairy Free)

Name: Pumpkin Protein Muffins (Gluten free, Dairy Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups gluten free rolled oats, (I use Gluten Free Sprouted Rolled Oats by One Degree Organics); 1/2 cup vanilla protein powder, packed (50g); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon sea salt; 2 teaspoons pumpkin spice seasoning; 3/4 cup canned pumpkin (100% Pure Pumpkin), (not pie filling); 3 eggs; 1 teaspoon vanilla extract; 3 tablespoons maple syrup; 1/4 cup coconut oil, melted; 1/2 cup dark chocolate chips, (for dairy free I use Pascha Organic Dark Chocolate Chips 85% Cacao)

Pumpkin Protein Muffins (Gluten free, Dairy Free)

Author: Abbey Blackwell
Total Time: 20 minutes
Yield: 12 1x
Diet: Gluten Free

Description

These Pumpkin Protein Muffins are easy to make, moist and fluffy, and a delicious protein packed treat. Whip them up in your blender in just 5 minutes! Gluten-free and dairy free too!

Ingredients

Units Scale

1 1/2 cups gluten free rolled oats, (I use Gluten Free Sprouted Rolled Oats by One Degree Organics)
1/2 cup vanilla protein powder, packed (50g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons pumpkin spice seasoning
3/4 cup canned pumpkin (100% Pure Pumpkin), (not pie filling)
3 eggs
1 teaspoon vanilla extract
3 tablespoons maple syrup
1/4 cup coconut oil, melted
1/2 cup dark chocolate chips, (for dairy free I use Pascha Organic Dark Chocolate Chips 85% Cacao)

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Instructions

Preheat oven to 350 degrees Fahrenheit. Grease muffin tin with oil or insert silicone muffin liners into 12-cup muffin pan. Set aside.
Place all ingredients, but the chocolate chips, in a blender: rolled oats, protein powder, baking soda, baking powder, sea salt, pumpkin spice seasoning, pumpkin purée, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high speed until the oats have broken down, stopping to scrape the insides of the blender when needed. Once blended, stir in the chocolate chips or desired mix-ins.
Divide the batter into the 12 muffin cups, filling 3/4 of the way. Sprinkle with more chocolate chips or toppings if desired. Bake for 15 minutes, or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 10-15 minutes.

Equipment

Notes

These muffins bake fast, so be careful not to overbake them! If they are not done at 15 minutes, I suggest adding 2 minutes at a time. Protein powder and other substitutions will affect baking time.
Mix-ins: Other mix-in ideas are chopped walnuts, pecans, or raisins.
Storing leftovers – store in an airtight container in the refrigerator for up to 1 week, or at room temperature on the counter for up to 5 days.
Reheating – Warm the muffins in the microwave for 15-30 seconds. To reheat in the oven, preheat the oven to 350 degrees. Place the muffins on a baking sheet and reheat for 5-10 minutes.
Freezing – Let the muffins cool before adding them to a zip lock bag, Stasher bag, or freezer safe container. No need to defrost the muffins before eating them again. Take as many as you want out of the freezer and heat them for 15-30 seconds in the microwave.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 140
Sugar: 3.7 g
Sodium: 237.1 mg
Fat: 5.8 g
Carbohydrates: 14.3 g
Protein: 5.6 g
Cholesterol: 47 mg

Keywords: dairy free pumpkin muffins, gluten free protein muffins, protein powder muffins

Find it online: https://thehealthyconsultant.com/pumpkin-protein-muffins-paleo-gluten-free/