Ingredients

• 1 1/4 cup rolled oats

• 4 scoops protein powder

• 1/2 cup almond flour

• 1/4 cup coconut flour

• 1-1/2 tsps pumpkin spice

• 1/4 tsp sea salt

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup pure pumpkin puree

• 2 large eggs, room temperature

• 1/3 cup unsweetened almond milk

• 1 tsp vanilla extract

• 1/2 cup plain Greek yogurt

• 1/4 cup raw honey, or pure maple syrup

• 2 very ripe medium bananas, sliced

• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees f. and line a muffin tray with 12 silicone muffin molds or paper liners.

2. Place the oats, flours, protein powder, pumpkin spice, salt, baking powder and soda into your blender or food processor.

3. Pulse until finely ground and well combined.

4. Stop your blender and add in the pumpkin puree, eggs, milk, vanilla, yogurt and honey.

5. Continue to blend for a few seconds, just until everything starts to combine.

6. While blender is paused, scrape down the blender sides with a spatula, then add in your sliced banana.

7. Blend a bit more, just until incorporated and smooth.

8. Fold in your chocolate chips, then divide the batter evenly into your prepared muffin cups.

9. Bake for 22-24 minutes, just until golden brown and a toothpick inserted comes out clean.

10. Once your muffins are ready, remove from the oven and allow to cool.

11. Store in the refrigerator for up to 5 days.

12. Enjoy!

    Source: Clean Food Crush