Protein Pumpkin Banana Muffins
- Prep Time: 10
- Cook Time: 22
- Total Time: 32 minutes
- Yield: 18 muffins
- Category: Breakfast, snacks
- Method: Oven
- Cuisine: Healthy
Ingredients
- 3 very ripe bananas, mashed
- 1 cup pumpkin puree
- 1/2 cup melted butter (I used salted butter- You can also sub apple sauce or coconut oil)
- 1/2 cup greek yogurt
- 1/3 cup maple syrup
- 1/4 cup coconut sugar (you can also use brown sugar)
- 3 eggs
- 2 tsp vanilla extract
- 2 cups gluten free all purpose flour (regular all purpose works great also)
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup collagen protein or any protein powder, optional (I use unflavored but I’m sure vanilla would be delicious)
- 1/2 cup chocolate chips plus extra for topping
Instructions
- Preheat oven to 375 degrees and line muffin pan with parchment, silicone liners, or coat with avocado oil spray.
- In a medium sized mixing bowl, combine mashed banana, pumpkin puree, butter, yogurt, maple syrup, coconut sugar, eggs, and vanilla.
- Add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, & protein if using. Stir together.
- Fold in chocolate chips and then divide the batter among the prepared muffin pan cups (almost to the top of the muffin liner- a little more than 3/4 high). Top with a few additional chocolate chips and bake for 20-22 minutes until lightly golden and a toothpick inserted in the center comes out clean. Enjoy!!!
Find it online: https://www.tippsinthekitch.com/protein-pumpkin-banana-muffins/
