1 2/3 cups oat bran
1 scoop vanilla protein powder
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
2/3 cup canned pumpkin puree (not pumpkin pie mix)
1/2 cup applesauce
1/2 cup 0% Greek yogurt
1 1/2 tablespoons maple syrup
2 egg whites
1 teaspoon vanilla extract
1/2 cup mini or regular chocolate chips
Preheat oven to 375°F. Coat 12-cup muffin tin with nonstick cooking spray or grease well with coconut oil.
In a medium bowl whisk together oat bran, protein powder, baking soda, cinnamon, ginger and cloves; set aside.
In a large bowl, mix pumpkin, applesauce, Greek yogurt, egg whites, maple syrup and vanilla together until well-combined and smooth. Add wet ingredients to dry ingredients and mix until just combined.
Let batter sit 2 minutes to thicken a bit. Divide batter evenly into 12 muffin cups and bake 18–23 minutes or until toothpick inserted into the center comes out clean.
Transfer to a wire rack to cool for 10 minutes, remove muffins from pan and place on wire rack to cool.
Muffins are best served warm with your favorite spread!