Instructions
1. Preheat oven to 350 F. Line a standard muffin tin with parchment liners or lightly grease.
2. In a large bowl, whisk pumpkin, eggs, egg white, yogurt, milk, oil, and vanilla until smooth.
3. In a separate bowl, whisk oat flour, almond flour, protein powder, sweetener, flaxseed, baking powder, baking soda, spices, and salt.
4. Fold dry ingredients into wet until just combined. Do not overmix. If batter looks very thick, add one to two tablespoons more milk until scoopable.
5. Gently fold in optional chocolate chips or nuts.
6. Divide batter evenly among 12 cups. Sprinkle with pumpkin seeds if using.
7. Bake 18 to 22 minutes, until tops are set and a toothpick comes out mostly clean with a few moist crumbs.
8. Cool in the pan 5 minutes, then transfer to a rack to finish cooling. This helps them set and stay moist.
9. For the softest texture on a GLP-1 schedule, serve slightly warm or at room temperature.
10. Store in an airtight container in the refrigerator up to 5 days, or freeze up to 2 months. Reheat gently in a low oven or microwave.
Tips
– GLP-1 friendly texture: These muffins are moist and tender, which can be easier to tolerate when gastric emptying is slower. Small portions eaten slowly often feel best.
– Protein target: For extra protein, add two tablespoons more protein powder and a splash of milk to maintain texture, or serve with Greek yogurt or cottage cheese.
– Sweetness: Start with the listed sweetener, then adjust to taste next batch. Allulose keeps muffins moist, while monk fruit erythritol blend is a bit sweeter.
– Dairy free: Use dairy free yogurt and a plant based protein powder. Ensure your protein powder is fine milled to avoid graininess.
– Gluten free: Use certified gluten free oat flour. Almond flour already reduces starch and improves moisture.
– Nut free: Swap almond flour for more oat flour in equal measure and add one tablespoon oil to maintain tenderness.
– Spice boost: Add extra cinnamon or a pinch of ginger and cloves for a bakery style aroma.
– Add fiber: Stir in one tablespoon psyllium husk for a heartier crumb and greater satiety. Add one to two tablespoons extra milk if needed.
– Portion control: Bake as mini muffins for easy snacks. Bake time reduces to about 10 to 12 minutes.
– Insurance and care note: For questions about GLP-1 coverage, contact your insurer’s member services, ask your provider about prior authorization support, and compare telehealth options. Dietitian visits may be covered under preventive care. This recipe is for general wellness and does not replace medical advice.
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