High in protein (without protein powder!) and super filling, this oversized muffin is stuffed with oats and pure pumpkin, and topped with a heavenly vanilla greek yogurt frosting.
Iced Pumpkin Spice Muffin
30 g old-fashioned oats
1/4 cup pumpkin puree
1/4 cup egg whites (in a carton)
stevia and cinnamon to taste
2 Tbsp plain non-fat greek yogurt
2 Tbsp unsweetened almond milk
4 drops vanilla stevia
- Preheat oven to 350F.
- Combine all ingredients in a bowl and pour into a ramekin sprayed with coconut oil.
- Bake for 20-25 minutes until golden brown. Run knife along ramekin edges and remove muffin.
- Combine icing ingredients in a small bowl and drizzle over warm muffin!
Stats: 185 calories, 25 g carb, 14 g protein, 3 g fat