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! 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.
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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!
- 1 3/4 cup oat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking power
- ½ tsp salt
- 1/4 cup monk fruit (Code COOKINGKATIE15 for 15% off at Lakanto)
- 40 g protein powder (I used the Truvani Pumpkin Spice Protein Powder.)
- 2 eggs (large)
- 3/4 cup pumpkin pupree
- 2 bananas (medium, mashed)
- 1/3 cup Greek yogurt (plain, nonfat)
- 1 tsp vanilla extract
- 1/4 cup monk fruit (Code COOKINGKATIE15 for 15% off at Lakanto)
- 1 tsp cinnamon
- 1/4 cup pecans (chopped)
- 1/4 cup oat flour
- 1 tbsp butter (grass fed is best)
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.
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.
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.