Pumpkin Streusel Muffins
With the creamy protein of Greek yogurt and the nutrient density of ground flax, this pumpkin streusel muffin is the perfect snack to go!
Ingredients
Pumpkin Muffin
- 1 3/4 cup white whole wheat flour
- 1/4 cup ground flax
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2/3 cup brown sugar
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2/3 cup Greek nonfat vanilla yogurt
- 1 cup pumpkin puree
- 2 eggs
Streusel Topping
- 1/4 cup brown sugar
- 1/4 cup white whole wheat flour
- 1/4 cup rolled oats
- 1/4 cup butter softened
Instructions
- Mix the ingredients for the streusel topping and set aside.
- Mix the rest of the ingredients and put into greased muffin tins or use the liners.
- Sprinkle the topping onto each muffin.
- Bake 375F for 15 minutes. Allow to cool completely.
Notes
Macros Per Muffin: 20g Net Carbs, 5g Fats, 5g Proteins
Nutrition
Serving: 1gCalories: 170kcal
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