These Banana Pumpkin Protein Muffins are going to blow your mind. They are super macro friendly and have 8 grams of protein each! On top of that, they are gluten free, oil free and have no added sugar. Instead of using oil or butter, I use Greek yogurt and it creates the PERFECT texture. It’s an easy way to cut the calories & fat. Plus, it gives you some extra protein at the same time! Be sure to try my Greek Yogurt Banana Coffee Cake recipe as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
What You Will Need
For the Muffins
- Oat Flour – 1 3/4 cup of oat flour.
- Protein Powder – 40 grams of protein powder. I used the Truvani Pumpkin Spice Protein Powder.
- Sweetener – 1/4 cup of swerve, stevia, monk fruit, or whichever your favorite zero calorie sweetener is!
- Salt – 1/2 teaspoon.
- Baking Soda & Powder – 1 teaspoon.
- Cinnamon – 1 teaspoon.
- Bananas – 2 ripe bananas that are mashed. It is very important to have ripe bananas because that is going to be your main sweetener in these muffins.
- Pumpkin Puree – 3/4 cup or organic pumpkin puree
- Eggs – You will need 2 large eggs.
- Greek Yogurt – 1/3 cup of plain, nonfat Greek yogurt.
- Vanilla Extract – 1 teaspoon, for flavor.
For the Topping
- Sweetener – 1/4 cup of monk fruit or sweetener of choice.
- Cinnamon – 1 teaspoon
- Pecans – 1/4 cup chopped pecans
- Oat flour – 1/3 cup. You can also use all-purpose
- Butter – 1 tablespoon, softened.
How To Make Them
- Preheat your oven to 350°F. Line a standard sized muffin tin with liners. I use these reusable silicone ones.
- In a large bowl, whisk together all of the dry ingredients. Add in the wet & mix until until just combined.
- Pour the batter into your prepared muffin tins.
- In a small bowl, make your streusel topping Top each muffin with the streusel.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
How To Store Them
Store your muffins in an airtight container in the refrigerator for up to 6 days or on the counter for up to 4 days.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Banana Pumpkin Protein Muffins With Pecan Streusel Topping
These Banana Pumpkin Protein Muffins are going to blow your mind. They are super macro friendly and have 8 grams of protein each! On top of that, they are gluten free, oil free and have no added sugar.
Ingredients
Pecan Streusel Topping
Instructions
-
Preheat your oven to 350°F. Line a standard sized muffin tin with liners. I use these reusable silicone ones.
-
In a large bowl, whisk together all of the dry ingredients. Add in the wet & mix until until just combined.
-
Pour the batter into your prepared muffin tins.
-
In a small bowl, make your streusel topping Top each muffin with the streusel.
-
Bake for 20-25 minutes, or until a toothpick comes out clean.
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 155kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 1.2g6%
- Cholesterol 38.6mg13%
- Sodium 159.9mg7%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 3.5g15%
- Sugars 3.5g
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
