Oatmeal Pumpkin and Berry Protein Muffins

These muffins are great for any season and especially great for breakfast! They are not only tasty but they are also very filling!

These are 4 smart points for both green and blue plan on WW and only 1 smart point for the purple plan.

Scroll all the way down for nutrition facts.

5 from 1 vote
WW Oatmeal Muffins
Oatmeal Pumpkin Protein Muffins w/ Fruit
Prep Time
15 mins
Cook Time
40 mins
Cool Time
1 hr
Total Time
1 hr 55 mins
 

These muffins are great for any season and especially great for breakfast! They are not only tasty but they are also very filling! 4 Smart Points for both blue and green plans on WW and only 1 on the purple plan

Course: Breakfast, Snack
Keyword: blueberry, muffin, Oatmeal, protein powder
Servings: 6 Jumbo Muffins
Calories: 252 kcal
Author: Carrie J
Ingredients
Dry Ingredients
  • 2 cups Rolled or Traditional Oats !NOT Instant!
  • 2 scoops Vanilla Protein Powder = 2 oz or 60 grams
  • 1 scoop Chocolate Protein Powder = 1 oz or 30 grams
  • 1/2 cup Stevia in the Raw
  • 1/2 tsp Salt
  • 1 TBSP Ground Cinnamon
  • 1 1/2 tsp Baking Powder
  • 2 TBSP Ground Flax Seed (OPTIONAL)
Wet Ingredients
  • 1 Can 100% Pumpkin 15 oz can
  • 1/4 Cup Fat Free Greek Yogurt (I use Fage Brand)
  • 1/2 Cup Egg White
  • 1 Banana Mashed
  • 6 oz Blueberries (Save out a few for topping muffins)
  • 6 oz Raspberries (Can also use sliced Strawberries)
  • 1/2 Cup Applesauce (I use 1 small serving sized container)
Instructions
  1. Preheat oven to 375

  2. Prepare 6 cup jumbo muffin pan by spraying lightly with a lite olive oil spritzer

  3. Wash fruit and set aside

  4. Set aside 18 blueberries and 6 Raspberries for topping

  5. Add all dry ingredients to a large bowl and stir

  6. Add all wet ingredients and stir well

  7. Add blueberries into dough

  8. Add Raspberries to your dough

  9. Fold fruit into dough

  10. Spoon batter into 6 cup muffin pan filling each to the top, this may be VERY full

  11. Top each muffin with 3 blueberries and one Raspberry

  12. Bake at 375 for 40 minutes

  13. When done, let these rest for 15 minutes before removing

  14. Remove to a cooling rake and allow to cool before storing in fridge

Recipe Video

Recipe Notes

We have switched from Stevia in the raw to 1/2 t of pure Stevia extract which is also equivalent to 1/2 C of sugar.  It costs more per oz, but as you can see, a little goes a LONG way!  We buy Mood & Mind brand from Amazon.

Muffins last about 5 to 6 days in refrigerator and up to 6 months in the freezer.   Experiment with different flavors of protein powder.  It doesn’t have to be 2:1 vanilla and chocolate!

You can also substitute Lily chocolate chips instead of fruit to make a very kid friendly version that it still pretty healthy!  use 1/2 cup of lily choc chips and a few to top each muffin.  Add 3 extra points per muffin on WW when adding choc chips.

4 Smart Points Per Muffin (blue and green plan on WW) and 1 SP for Purple plan

Nutrition Facts
Click for full nutrition facts label.

6 Replies to “Oatmeal Pumpkin and Berry Protein Muffins”

  1. Hi Carrie,

    your recipe as written says baking soda, but on your youtube video your using baking powder. So my question is, is it baking powder or soda?

  2. Pingback: JAN 2 2020 | WW Green Plan | What I ate in a day to lose weight | New WW Food Find – organicfood
  3. 5 stars
    sorry maybe a dumb question but thought I’d ask anyway. I was wondering what is the reasoning for using 3 scoops of protein powder, or protein powder in general

Leave a Reply

Your email address will not be published. Required fields are marked *