High-Protein Pumpkin Muffins

1.Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

2.In a large mixing bowl, whisk together the self-rising flour, coconut flour, vanilla whey protein powder, vanilla whey casein blend protein, erythritol, baking powder, xanthan gum, cinnamon, nutmeg, and salt until evenly combined.

3.In a separate bowl, beat the eggs, then add the canned pumpkin, unsweetened vanilla almond milk, Greek yogurt, and vanilla extract. Mix until smooth and well incorporated.

4.Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Avoid overmixing to keep the muffins light and fluffy.

5.Fold in the dark chocolate chips evenly throughout the batter.

6.Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

7.Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.

8.Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

9.Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.