Recipe: Protein Pumpkin Muffins for Pregnancy

Figuring out dietary requirements in pregnancy can be so tricky, especially because many pregnancy dietary requirements were set without researching or collecting data on pregnant people. That said, it's no secret that pregnancy requires more protein. You are growing bones after all!

Many pregnant people worry about developing conditions that increase their risk levels. For example, hypertension or gestational diabetes. Increasing fiber and protein can help! There are many other risk factors outside of diet, but sometimes you can keep conditions out of the "severe" range when you adapt your diet and exercise routines.

Muffin tins are my favorite tool for pregnancy and postpartum meal prep. Being able to grab and go with a single serving makes you much more likely to eat nutritious food. Plus, being able to eat one-handed is a must for early newborn days.

This recipe has protein all the ways: almond flour, protein oats, 4 eggs, and greek yogurt. Even though these pumpkin protein muffins prioritize healthy ingredients, they also don't taste healthy or feel like bird food texturally. They are sweet, moist, and the right mix of cakey and fudgy. My partner who doesn't even like muffins had one and enjoyed it!

On a gloomy fall day, make these protein pumpkin muffins to enjoy in pregnancy or postpartum. Cozy up with a favorite book or show. Thank yourself for all the work you're doing to grow your family. Or, send this to a friend and ask for a little treat drop off. ;)

Recipe

2 cups flour, all purpose or wheat

1 cup oats, I used Kodiak protein oats

1 cup almond flour

1 Tbsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp nutmeg

1 tsp cloves

1 tsp ginger

4 eggs

2 cups greek yogurt

1 can of pumpkin puree

1/3 cup maple syrup

2 tsp vanilla

Mix in: Chocolate chips, berries, nuts (optional, but chocolate is never optional to me)

Directions:

1. Preheat oven to 350F and grease a muffin tin (or 2 because this makes 24 muffins; but who has two muffin tins??)

2. Mix dry ingredients in a large bowl

3. Mix wet ingredients in a smaller bowl

4. Pour the wet into the dry and fold to combine; the mixture will be fairly wet

5. Stir in any mix-ins

6. Fill muffin cups just over 3/4 full and bake for 15 minutes

I shared these muffins with my Birthing From Within class and gave some to my neighbor. If you'd like to store them, you could freeze them. Either way, they are best enjoyed warm with a little butter.

If you make these muffins, I would love to hear from you! And if you have other pregnancy-friendly muffin recipes, send them my way.