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This image shows the baked Banana Pumpkin Protein Muffins.

Banana Pumpkin Protein Muffins

Erica Hopper
Banana Pumpkin Protein Muffins are a must make breakfast or after school snack! These muffins are made with simple, gluten free ingredients, and sweetened with maple syrup and bananas. It comes together in one bowl, so I know this pumpkin protein muffin recipe will make its way into your regular meal prep rotation!
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 167 kcal

Equipment

  • 1 Set of dry measuring spoons
  • 1 Set of dry measuring cups
  • 1 Set of liquid measuring cups
  • 12 Cupcake liners
  • 1 Muffin pan
  • 1 Medium bowl
  • 1 Whisk

Ingredients
  

  • ½ cup banana about 2-3 medium bananas
  • 1 cup pumpkin puree
  • 2 eggs room temperature
  • 3 tablespoons maple syrup or honey
  • 3 tablespoons coconut oil or grass fed butter
  • 2 teaspoons vanilla extract
  • 1 ½ cups oat flour certified gluten free
  • ⅓ cup vanilla protein powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon coarse Kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Line a muffin pan with paper liners, and set aside.
  • In a large glass bowl, mash the bananas until they are smooth. Whisk in the pumpkin puree, eggs, maple syrup, oil, and vanilla extract. Add the oat flour, protein powder, pumpkin pie spice, cinnamon, salt, baking powder and baking soda, whisking until just combined. Gently fold in the chocolate chips.
  • Divide the batter evenly among the prepared muffin cups, placing about ⅓ cup batter in each. Place the muffins in the oven, and bake for about 12-15 minutes. Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
  • Store in an airtight container for up to 3 days.

Notes

    • Be sure your bananas are VERY ripe. Bananas are the main sweetener in this recipe, and they sweeten as they ripen. Using them before they are "ready" will make this muffin recipe less sweet and flavorful.
    • Watch your bake time. All ovens are different, so while this recipe has been tested and timed multiple times, it's always best to pay attention to be sure they are not getting too brown. If they do, they will become dry and crumbly.
    • Scoop oat flour into measuring cup with a spoon. For best results, do not scoop flour directly from the container or bag. Instead, use a spoon to lightly scoop the flour into the measuring cup, and then gently level it out.
 

Nutrition

Calories: 167kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 153mgPotassium: 167mgFiber: 2gSugar: 9gVitamin A: 3222IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword banana muffin recipe, easy muffin recipe, easy muffin recipes, gluten free muffin recipe, kid friendly baking, kid friendly recipes, protein muffin, pumpkin muffin, recipes with pumpkin and mushroom
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