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Pumpkin Chocolate Chip Muffins
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| 9 | egg whites |
| 1 1/4 tsp | baking powder |
| 3/4 cup | pumpkin puree |
| 3/4 cup | rolled oats |
| 1 1/2 scoops chocolate protein powder | |
| 1 1/2 tsp | vanilla extract |
| 2 tsp | cinnamon |
| 1 tsp | nutmeg |
| 12 packets | Splenda® sweetener or Stevia powder, to taste |
| 40 | semi-sweet chocolate chips |
| Cooking spray | |
Preparation
Preheat oven 350 degrees. Combine all ingredients (except chocolate chips and
cooking spray) in a blender and blend well. Spray muffin tins (use a tin that makes six
large muffins) liberally. Fill each cup 3/4 full. For each muffin, put four chocolate chips into batter, so that they go into the middle of the muffin, then place the four remaining
chocolate chips on the top. Repeat for each muffin. Bake 20 to 22 minutes on the
middle rack.
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