Pumpkin Protein Muffins

4 cups organic quick oats
3 scoops Magnum quattro vanilla ice cream or salted caramel protein
1 tbsp Kodiak cakes buttermilk mix
796 ml can of pure pumpkin by E.d Smith
4 tbsp truvia stevia sweetener
1 tsp cinnamon
1 tsp pumpkin pie spice
1.25 cup water
1 tsp vanilla extract
You can add 1/2 cup nuts, chocolate chips if desired.

Preheat oven to 350. Mix all dry ingredients together in a large bowl and then add in all wet ingredients and mix. Line your muffin pan with parchment paper muffin cups (these are best for no stick perfection!) Divide evenly into 21 muffins. Bake 20-25 minutes. They will be moist so don't overcook!

Once cooked, place them on a cooling rack for best results. Refrigerate once they have cooled down in a paper towel lined container or ziploc. I keep these in the fridge for up to 1 week.

Approximately 90 calories, 1.1 grams fat, 16 grams carbs, 3 grams fiber, 1 grams sugar, 6.8 grams protein per muffin. Two muffins is an amazing snack option at almost 14 grams of protein!