Pumpkin Banana Muffins

Have you been searching for the perfect protein muffin recipe but find they're too dry or rubbery in texture? These spice pumpkin muffins are delicious, moist, and have several substitute combinations to accommodate anyone's taste buds. Be warned they're so good you'll want to eat the entire batch in one sitting. ​​

After several test batches, I created my ideal recipe that balanced the taste and texture of this traditional baked good with fewer calories and higher protein. These tasty pumpkin banana muffins are now a daily staple in the Mazzola household. 

Servings: 12

Ingredients

​1 cup Pure Pumpkin
1/2 cup Monk Fruit Sweetener
2 scoops Vanilla Ice Cream Protein
1/2 cup (8 tbsp) Egg Beaters
1/2 cup & 2 tbsp Flour
1/8 tsp Salt
3 tsp Baking Powder
2 tsp Pumpkin Pie Spice
1 Banana Sliced
1/4 cup Unsweetened Almond Milk
1/2 tsp Cinnamon
Cooking Spray

Procedure

1. Preheat oven to 350 degrees.
2. Mix pumpkin, egg beaters, and almond milk together.
3. Mix in sweetener, flour, protein, salt, baking powder, pumpkin spice, and cinnamon.
4. Lightly spray muffin liners with cooking spray. We usually use a napkin to wipe out excess spray and give it an even coating. 
5. Pour batter evenly into twelve liners. 
6. Evenly sprinkle banana slices on top of the batter and cover them with batter using a fork.
7. Bake at 350 for 18-20 minutes or until done- use a toothpick to check. If it comes out clean, it's ready.

Tips and Substitutions

• Muffin Liners: I use these silicone baking cups and find them helpful in keeping the muffin together instead of sticking to the paper liners or tray. 
• Banana: Depending on the size of the banana, you may not need to include all of it in the batter. Save some to put on top of the muffins when they're finished cooling. I also like to make my slices smaller by cutting them in half adding about 3-4 to each muffin.
• Sugar-Free Chocolate Chips: ​If you're like me and love chocolate or are looking for lower calories, r​eplace the banana (100 calories) with 1 tbsp of sugar-free chocolate chips (30 calories). This adjustment takes each serving down to 62 calories at 6 grams protein.
• Pumpkin Only: ​If you don't want other flavors, and enjoy pumpkin spice, don't use the banana. I've done this and haven't had any issues with it changing the texture. Just be sure not to leave them in the oven too long. I find they take less time than when adding the banana. This modification takes each serving down to 60 calories at 6 grams protein.

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Monkfruit Sweetener

Whey Protein Powder

Sugar Free Chocolate Chips

Muffin Liners

I hope you love this protein muffin recipe as much as we do. Be sure to share any combinations you try out in the comments section below.​

​Until next time,
Katherine
​
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