If you’re looking for the perfect fall-inspired muffin that’s soft, fluffy, and packed with protein, you’ve just found it. These healthy Banana Pumpkin Protein Muffins are going to blow your mind. They’re moist, tender, and unbelievably soft thanks to Greek yogurt and ripe bananas — no oil or butter required!
Each muffin has 8 grams of protein, making them super macro-friendly and ideal for breakfast, a pre-workout snack, or even a healthier dessert. Not only are they gluten free, oil free, and refined sugar free, but they’re also made with simple, wholesome ingredients you probably already have in your kitchen.
Oh, and did I mention there’s a crunchy cinnamon-pecan streusel on top? Yep, it’s as dreamy as it sounds.
Be sure to check out my Greek Yogurt Banana Coffee Cake if you’re as obsessed with high-protein, better-for-you baked goods as I am.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love These Muffins
✅ Protein-packed – 8 grams per muffin helps keep you full and satisfied.
✅ Extra moist & fluffy – thanks to Greek yogurt and ripe bananas.
✅ Healthier ingredients – no refined sugar, no oil, and gluten-free.
✅ Fall flavor perfection – pumpkin + cinnamon + banana = cozy vibes.
✅ Kid-friendly – naturally sweetened, soft, and great for lunchboxes.
Health Benefits
- Greek Yogurt: Adds protein, calcium, and probiotics for gut health while keeping the muffins moist without extra fat.
- Pumpkin Puree: Rich in fiber, vitamin A, and antioxidants that support immune health.
- Bananas: Provide natural sweetness, potassium, and energy without added sugar.
- Oat Flour: A great gluten-free flour high in fiber to keep you full longer.
- Protein Powder: Increases the protein content and helps with muscle recovery, making these muffins a great post-workout snack.
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. Discount code KATIE10.
- 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.
I use Truvani Protein Powder in these (my absolute favorite clean protein!) and it makes such a difference. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save! I used the strawberry flavored one, but you can also use vanilla!
These muffins are seriously next-level when it comes to texture. Thanks to the combination of Greek yogurt, bananas, and pumpkin, the crumb is ultra soft, pillowy, and moist without being dense or gummy. They taste like the kind of muffin you’d grab from a cozy coffee shop — but way healthier.
How To Make Them
- Preheat oven to 350°F. Line a muffin tin with paper or silicone liners.
- In a large mixing bowl, mash bananas and whisk with pumpkin puree, eggs, Greek yogurt, and vanilla.
- Add in the oat flour, protein powder, sweetener, salt, baking soda, baking powder, and cinnamon. Gently mix until just combined (do not overmix!).
- Divide batter evenly among muffin cups.
- In a small bowl, mix together streusel topping. Sprinkle evenly on top of each muffin.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Let muffins cool before enjoying.
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.
FAQ’s
Can I make these muffins dairy-free?
Yes! Swap the Greek yogurt for a dairy-free yogurt alternative and use a plant-based protein powder (like Truvani).
Can I freeze them?
Absolutely. Store in a freezer-safe bag or container for up to 3 months. Just thaw overnight or microwave for 20–30 seconds when ready to enjoy.
What if I don’t have oat flour?
You can blend rolled oats in a blender to make homemade oat flour.
Do I need ripe bananas?
Yes! Ripe, spotty bananas are key for natural sweetness and soft texture. If yours aren’t ripe yet, bake them in the oven at 300°F for 10–15 minutes until the skins darken.
Can I make them nut-free?
Yes, just leave out the pecans in the topping.
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!
These Banana Pumpkin Protein Muffins are everything you want in a healthy muffin: soft, moist, high protein, gluten-free, and full of cozy fall flavors. Whether you enjoy them for breakfast, a snack, or dessert, they’re a delicious way to stay on track with your health goals while still indulging in something sweet.
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Description
If you’re looking for the perfect fall-inspired muffin that’s soft, fluffy, and packed with protein, you’ve just found it. These Banana Pumpkin Protein Muffins are going to blow your mind. They’re moist, tender, and unbelievably soft thanks to Greek yogurt and ripe bananas
Ingredients
Pecan Streusel Topping
Instructions
-
Preheat oven to 350°F. Line a muffin tin with paper or silicone liners.
-
In a large mixing bowl, mash bananas and whisk with pumpkin puree, eggs, Greek yogurt, and vanilla.
-
Add in the oat flour, protein powder, sweetener, salt, baking soda, baking powder, and cinnamon. Gently mix until just combined (do not overmix!).
-
Divide batter evenly among muffin cups.
-
In a small bowl, mix together streusel topping. Sprinkle evenly on top of each muffin.
-
Bake for 20–25 minutes, or until a toothpick comes out clean.
-
Let muffins cool before enjoying.
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 muffin
- 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 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.
