Description
Delicious and nutritious pumpkin protein muffins that are perfect for a snack or breakfast.
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup Greek yogurt or plant-based yogurt
- 2 large eggs or flax eggs for vegan option
- 1 cup whole wheat flour (or almond flour for gluten-free)
- 1/2 cup rolled oats
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice or cinnamon
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the pumpkin puree, mashed bananas, honey, yogurt, and eggs in a large mixing bowl.
- Whisk together the whole wheat flour, rolled oats, protein powder, baking soda, baking powder, salt, and pumpkin spice in another bowl.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the walnuts or chocolate chips, if using.
- Line a muffin tin with liners or grease it lightly, then spoon the batter into the cups.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container for up to one week in the refrigerator or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg