These Banana Pumpkin protein Muffins could be one of my favorite Fall sweets. Like ever. They are topped with an unbeatable pecan streusel topping. They are super soft and fluffy, gluten free, and have no added sugar too! Instead of using your typical oil or butter in the muffins, 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
- 1 3/4 cup oat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup monk fruit, or any granular sweetener of choice – – Code COOKINGKATIE15 for 15% off Lakanto sweeteners!!
- 1 1/4 serving of Truvani Pumpkin Spice Protein Powder. (40g)
- 2 eggs
- 3/4 cup pumpkin puree
- 2 medium bananas, mashed (about 1 cup mashed)
- 1/3 cup plain, nonfat Greek yogurt
- 1 tsp vanilla extract
For the Streusel Topping
- 1/4 cup monk fruit – Code COOKINGKATIE15 for 15% off Lakanto sweeteners!!
- 1 tsp cinnamon
- 1/4 cup chopped pecans
- 1/4 cup oat flour
- 1 tbsp grass fed butter
How To Make Them
- Preheat your oven to 350°F. Line a standard sized muffin tin with muffin liners.
- In a large bowl, whisk together all the dry ingredients for the muffins. Next, add in the wet ingredients. Mix until until just combined.
- Pour the batter into muffin tins.
- Mix our streusel together in a small mixing bowl. Top each muffin with the streusel topping.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
How To Store
Store your muffins covered in a cool dry place for 4 days or in the fridge for up to 6 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
These Banana Pumpkin protein Muffins could be one of my favorite Fall sweets. Like ever. They are topped with an unbeatable pecan streusel topping. They are super soft and fluffy, gluten free, and have no added sugar too!
Ingredients
Pecan Streusel Topping
Instructions
-
Preheat your oven to 350°F. Line a standard sized muffin tin with muffin liners.
-
In a large bowl, whisk together all the dry ingredients for the muffins. Next, add in the wet ingredients. Mix until until just combined.
-
Pour the batter into muffin tins.
-
Mix our streusel together in a small mixing bowl. Top each muffin with the streusel topping.
-
Bake for 20-25 minutes, or until a toothpick comes out clean.
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 146kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.7g4%
- Cholesterol 36.1mg13%
- Sodium 149mg7%
- 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.
