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@martinjasonpulgas:

Martin cuazitl
Martin cuazitl
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Region: US
Wednesday 16 September 2026 05:56:52 GMT
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2026-09-16 07:13:35
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#fypシ #fyppppppppppppppppppppppp #viral aaaa
#fypシ #fyppppppppppppppppppppppp #viral aaaa
#aristino nếu anh không biết mặc gì đi gặp đối tác hôm nay thì hãy gặp em. #fyp #viral #xuhuong
#aristino nếu anh không biết mặc gì đi gặp đối tác hôm nay thì hãy gặp em. #fyp #viral #xuhuong


High Protein Pumpkin Chocolate Chip Muffins Ingredients: 2 cups oats (blended into oat flour; use certified gluten free oats to make gluten free. I like Bob's Red Mill) ½ cup vanilla protein powder (I used @Clean Simple Eats Simply Vanilla which is now available at @Sam’s Club) 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 tsp pumpkin pie spice (or cinnamon) 1 ½ cups pumpkin purée 2 eggs ¼ cup monk fruit sweetener (or honey/maple syrup if preferred) ⅓ cup milk (dairy or non-dairy) 2 tsp vanilla extract 1/2 cup mini chocolate chips (semi-sweet or dark; stir ⅓ cup into batter and sprinkle the rest on top) Preheat oven to 350°F and grease or line a muffin tin. Blend oats in a blender or food processor until you have a fine oat flour. In a large bowl, mix together oat flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice. In another bowl, whisk pumpkin purée, eggs, sweetener, milk, and vanilla until smooth. Fold the dry ingredients into the wet until just combined. Gently stir in ⅓ cup of chocolate chips. Divide the batter evenly into 12 muffin cups and sprinkle the remaining chocolate chips on top. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Let cool slightly before serving. #CSEpartner #cleansimpleeats #fallhaul #fallrecipes #highprotein
High Protein Pumpkin Chocolate Chip Muffins Ingredients: 2 cups oats (blended into oat flour; use certified gluten free oats to make gluten free. I like Bob's Red Mill) ½ cup vanilla protein powder (I used @Clean Simple Eats Simply Vanilla which is now available at @Sam’s Club) 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 tsp pumpkin pie spice (or cinnamon) 1 ½ cups pumpkin purée 2 eggs ¼ cup monk fruit sweetener (or honey/maple syrup if preferred) ⅓ cup milk (dairy or non-dairy) 2 tsp vanilla extract 1/2 cup mini chocolate chips (semi-sweet or dark; stir ⅓ cup into batter and sprinkle the rest on top) Preheat oven to 350°F and grease or line a muffin tin. Blend oats in a blender or food processor until you have a fine oat flour. In a large bowl, mix together oat flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice. In another bowl, whisk pumpkin purée, eggs, sweetener, milk, and vanilla until smooth. Fold the dry ingredients into the wet until just combined. Gently stir in ⅓ cup of chocolate chips. Divide the batter evenly into 12 muffin cups and sprinkle the remaining chocolate chips on top. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Let cool slightly before serving. #CSEpartner #cleansimpleeats #fallhaul #fallrecipes #highprotein


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