Pumpkin Banana Bread Protein Muffins
A recipe for super moist protein muffins with a candied walnut streusel and sugar free glaze.
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Servings: 12 muffins
Calories: 141kcal
Ingredients
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
- 2 Tbsp 28g Light Butter, I used Land O'Lakes
- 2 Tbsp 24g Swerve Brown Sugar
- 2 Tbsp 10g Quick Oats
- 1/2 oz 14g Chopped Walnuts
Optional Glaze
- 1/2 Tbsp Water
- 2 Tbsp 18g Swerve Confectioners, or powdered sugar
Instructions
- Preheat oven to 350F and spray a 12-muffin tin with nonstick cooking spray or place 12 silicone baking cups on a baking sheet.
- 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.)
- Use a large spoon to transfer the muffin batter to the muffin tin or molds. Each one should be nearly full.
- Mix the streusel ingredients in a small bowl until uniform. (Image before mixing.)
- Spoon the streusel mixture over the top of the protein muffins.
- Bake for 25-30 minutes or until a toothpick comes out clean.
Notes
- 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
Serving: 1muffin with streusel | Calories: 141kcal | Carbohydrates: 18.8g | Protein: 10.5g | Fat: 4.1g