Did you know you can use Supergut shake powder to create some amazing zero-sugar treats in your own kitchen? That’s right. We’ve taken the guesswork out of low-carb baking, starting with a delicious take on pumpkin chocolate-chip muffins.
This is the perfect recipe to try if you just can’t wait for autumn to break out the pumpkin recipes. These Supergut Pumpkin Chocolate-Chip Protein Muffins will not only get you your baked-good fix, but deliver it with 15g of prebiotic fiber — featuring gut-healthy resistant starch — and 15g of protein to both feed the good bacteria in your gut and keep you full.
Just like Supergut shakes, this recipe is delicious and indulgent, but is much lower in net carbs than normal muffins (only 13g net carbs per muffin compared to about 25g net carbs for a typical muffin). These are a healthy way to get your prebiotic resistant starch fiber and a bit of extra indulgence!
Total time: ~20 minutes
- 2 scoops (1 serving) — Supergut Vanilla Crème
- 1 3/4 cups — old-fashioned oats
- 3/4 cup — canned pureed pumpkin or fresh pumpkin
- 1/2 cup (4oz) — applesauce (unsweetened)
- 1/2 cup — fat-free vanilla Greek yogurt (vanilla is optional)
- 1/3 cup — allulose
- 2 TBSP — chocolate chips
- 1.5 tsp — cinnamon
- 1/4 tsp — salt
- 2 tsp — baking powder
- 1/2 tsp — baking soda
- 1/2 tsp — pumpkin pie spice
- Preheat oven to 350 degree F
- Puree the oats in a food processor
- In a large bowl, mix the pureed oats with the rest of the ingredients
- Divide the batter equally into a 12-count muffin tin
- Bake for 15-20 minutes, or until a toothpick comes out clean when testing the center