Pumpkin Banana Bread Protein Muffins

Remember that time I ate fourteen protein muffins in one day? Probably not because it just happened yesterday as I made these pumpkin banana bread muffins. Half of my indulgence was related to general testing and the recipe development process, while the other half was pure indulgence as these muffins are to die for.

No muffin with over 10 grams of protein should be so moist and tender. And with chopped walnuts candied with brown sugar and butter on top, these protein muffins are seriously bananas.

What do we say to dry and tough protein muffins? Not today. These pumpkin banana bread muffins are super moist and topped with a crunchy walnut streusel and yummy glaze. And each muffin has 11 grams of protein with just 140 calories and 3 Smart Points!

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Ingredients for the Protein Muffins

While the ingredient list for these protein muffins might be a bit longer than my usual recipe, don’t mistake that for it being a difficult recipe. You can throw everything in a food processor and be in the oven in about five minutes if you’re quick.

There aren’t many ingredients you’ll want to modify, but I’ll mention I used PEScience Whey and Casein Protein Powder for the original muffins. Though I’ve since updated the recipe card’s notes to include a modified recipe for my Bowmar Nutrition protein users. 

I’d give it my A+ rating, even though that’s not a real thing.

protein muffins recipe without glaze

I’d also like to say I’ve finally converted to these silicone baking cups after my cupcakes and muffins stuck to one too many paper liners. They’re easily the best $6 purchase I’ve made in the past few months.

How to Ripen a Banana in 30-60 Seconds (Kinda)

I told my Instacart delivery person to grab the ripest bananas they could find but they must’ve read that wrong (or I haven’t been tipping enough) because I got neon green bananas. Alas, the show must go on. A few stabs of a fork, a minute in the microwave, a few minutes in the refrigerator, and I had semi ripe bananas.

how to ripen a banana in the microwave

This is obviously an extreme example and I wouldn’t recommend using bananas fresh off the vine (er tree? flower?) for your protein muffins. There’s no replacement, especially in terms of flavor, for an overripe banana. But if you have pretty ripe bananas and want to take it to the edge, try 30 seconds in the microwave.

What You’ll Need for the Candied Walnut Streusel

I went back and forth on adding anything to these protein muffins but eventually decided they’d be much prettier with a streusel or topping of some kind. Gotta do it for the ‘gram, ya know?

For the streusel, I used a few usual suspects like light butter, quick oats, and chopped walnuts. The new kid on the block is Swerve Brown Sugar which I’ve used in all kinds of recipes like my Chicken Breakfast Sausage, Snickerdoodle Muffins, Nashville Hot Chicken Burgers, Korean Ground Beef, and more.

If you’re familiar with my sweets recipes, you’re aware of my affinity for Swerve Confectioners Sugar. I’d like to report that their brown sugar substitute is a certified game changer as well.

Similar to my points on protein powder above, however, I’m not affiliated with Swerve and don’t have to sell you on it. (Though they did send me the brown sugar for free. Thx guys!) If you wanted to use something else, I think reducing the butter and using a bit of Walden Farms Pancake Syrup or a sugar free syrup with the quick oats and walnuts would work great.

pumpkin banana bread muffins inside

Sugar Free Glaze

As for the sugar free glaze, I used more or less the same glaze from my Apple Pie Protein Donuts and Apple Pie Baked Oatmeal Cups recipes. It’s a bit challenging to replicate this glaze without powdered sugar of some kind. So if you didn’t want to use Swerve Confectioners, you might just go with 1-2 tablespoons of real powdered sugar.

Or leave the glaze off entirely. They’re scrumptious without it.

That’s all the ingredient notes I have for you. I hope you enjoy your pumpkin banana bread protein muffins! If you do, take a snapshot and tag me on Instagram to receive 10,000 brownie points in my book.

healthy pumpkin banana bread protein muffins recipe

Pumpkin Banana Bread Protein Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A recipe for super moist protein muffins with a candied walnut streusel and sugar free glaze. 


Protein Muffins

  • 1 C (112g) Graham Cracker Crumbs
  • 4 scoops (124g) PEScience Protein Powder, vanilla
  • 15 oz can Pumpkin
  • 3 (300g) Overripe Bananas
  • 2 large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice

Candied Walnut Streusel

Optional Glaze


  1. Preheat oven to 350F and spray a 12-muffin tin with nonstick cooking spray or place 12 silicone baking cups on a baking sheet.
  2. Add all the protein muffins ingredients to a food processor or blender. (You can also mash the bananas with a fork or masher and mix everything by hand. The food processor is just faster in my opinion.) pumpkin banana bread protein muffins batter in a food processor
  3. Use a large spoon to transfer the muffin batter to the muffin tin or molds. Each one should be nearly full. 
  4. Mix the streusel ingredients in a small bowl until uniform. (Image before mixing.) streusel for pumpkin banana bread protein muffins
  5. Spoon the streusel mixture over the top of the protein muffins.
  6. Bake for 25-30 minutes or until a toothpick comes out clean. 


  • Each muffin has 3 Smart Points.
  • For whey-only protein powder, use 5 scoops (140g) protein powder and only 2 bananas (200g).The bake time is closer to 30 minutes for this version. Macros per muffin for this version: 145 calories, 11g protein, 17g carbs, and 4g fat
  • The recipe as-is makes super moist muffins. If you'd like more structure, use two bananas instead of three. 
  • Macros per muffin without streusel: 122 calories, 10.2 grams of protein, 16.1 grams of carbs, and 2.3 grams of fat

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin with streusel
Amount Per Serving: Calories: 141Total Fat: 4.1gCarbohydrates: 18.8gProtein: 10.5g

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31 thoughts on “Pumpkin Banana Bread Protein Muffins”

  • I made these without either of toppings and they were super tasty! I just put a little bit of honey butter on top. Yum!

  • I tried making this with a different brand of protein and they came out too dense. I will for sure try it again now that I have PE Science vanilla!

  • These are soo freaking good I made some for me and my sister and we both loved them! I used the Snicker doodle pes protein powder because that’s all I had on hand and I think it came out awesome. Next time i’ll for sure pick up some vanilla so I can try it the way it’s supposed to be made.
    I also didn’t have silicone muffin cubs so I just gave my tin a little non stick spray and they came out perfect.

  • I’ve made these the last three weeks in a row to add to my meal prep lunches. They are so delicious, even without the glaze. Used the microwave banana trick the first time I made them and it worked like a charm!

  • This was truthfully one of the most delicious healthy recipes I’ve ever made. I started making this recipe into a bread instead of muffins and it was amazing. Well done!

  • These muffins were so moist I could not believe there was protein in them! I loved that there was no added sugar and they were so delicious and sweet from the bananas. I made these last night and am planning to make another batch after work since I already ate 5 muffins since I made them!

  • I love theses. Was even able to make in little square pans. Worked fine not mixing in a blender/food processor as well

  • These kind of reminded me of the healthy banana bread recipe which I love. So needless to say these were just as good. I love the taste the pumpkin gives. Its subtle but perfect. The frosting or glaze I should say is everything! I would have never heard of Swerve Confectioners if it wasn’t for Mason. That thing is a game changer. These muffins are a game changer!! You need to make these and try not to eat them all. It’s HARD!!

  • I just realized I made these and totally forgot the graham cracker crumbs….they are still super yummy. I was thinking I’d go with only two bananas next time so they’re not so moist but perhaps I’ll just remember the graham crackers and see how that goes!!

  • I made these and left the streusel out because I don’t have swerve. I also don’t think I used the right kind of protein or I overcooked them because they came out super dry.

  • Cannot get enough of these muffins!!! I was pleasantly surprised to find that they came out moist just like the recipe says!! So many times I make things and they are dry and difficult to eat. Not these, the whole house enjoyed them and were gone before I knew it! Will definately make again!!

  • Amazing! I make 4 batches on Sunday and everyone in the family programs 2 a day for themselves. Huge hit!!

  • Tastes great. I used Bowmar FC protein. They’re super dense. How do I get the “bread” consistency? Mine taste like pumpkin pie. Love them but next time I would like a bread/muffin-like consistency. Any suggestions? I followed the exact recipe. Thanks!

    • Unfortunately, it seems there was a change with the newest batch of protein powder. It’s making everything a bit more dense/dry/tough than when I first developed the recipes. Reducing the amount of protein used or adding a bit of fat to the recipe should help a bit.

  • I left the drizzle off these because I didn’t need it. They are so good without it (i am sure they are even better with) but if you need to save a couple macros you can totally do without. I brought these to work while they were still warm and they were gone within the hour. You would never know this is a protein treat, super moist and not dense at all. Also, making these in the food processor makes for a really easy and quick preparation.

  • The flavor of these was amazing but they were almost TOO moist! I couldn’t tell if mine were just super underbaked or if that was how they were meant to be. Next time I’ll use one less banana!

  • Oh these beauties are to DIE for! When Mason said they were moist he wasn’t joking! These were the best protein muffins I have EVER made. I left out the glaze (pure laziness) but they honestly do not even need it! The streusel on top is adds the perfect sweetness. Like most of his recipes, super easy to make. They also are super photogenic! LOL!

  • Yes! I always have pumpkin on hand so this is such a great recipe for a yummy fall treat and your house will smell like all those yummy fall candles !

  • Probably one of my favorite recipes! I used Protein French Toast by Bowmar Nutrition and it turned out awesome! Doubled the topping because yum. Will definitely make again!

  • What a great combo, I was looking for something to make protein based banana bread and came across this recipe. I always keep pumpkin on hand for my dog (great solution for an upset stomach) and the two made a delicious muffin! Thanks!

  • These are so good, and very forgiving even for whey proteins that have a tendency to dry out some baked goods. I froze half a batch and when I let them thaw on the counter overnight, I dare say they were even more delicious than before. I also tried making these with zucchini instead of pumpkin one time. Not as good as the original but definitely worth a shot!

  • Loved these! I didn’t do the topping or the icing but we still have some of the Maple Butter from Trader Joe’s this fall and it made the perfect frosting!! My kids loved them!

  • These muffins are everything! I make them as is, because they’re literally perfect. I make these every time I have a few bananas starting to get overripe, which sometimes I’ll leave some intentionally for this recipe. They’re amazing fresh, after being refrigerated, or even frozen. Although they don’t usually last long enough for me to need to freeze them! Don’t cut out the drizzle if you can help it. It really adds the perfect touch

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