High-Protein Pumpkin Banana Muffins
If you're on the hunt for a delicious, guilt-free breakfast or post-workout treat that's as cozy as your favorite sweater and as easy as pie to make, you've landed in the right place. Introducing my simple Protein-Packed Pumpkin Banana Muffins. 🎃🍌
Equipment
- Muffin Liners
Ingredients
- 1 C Milk of Choice
- 1 Egg or vegan liquid egg equivalent (e.g. JUST Eggs)
- ¼ C Maple Syrup or honey, agave nectar, brown sugar
- ½ C Mashed Banana about 1 med-large banana
- ½ C Pumpkin Purée not pumpkin pie filling
- 2 C Kodiak Cakes Flapjack & Waffle Mix
- 1 ½ teaspoon Pumpkin Pie Spice
- ¾ teaspoon Kosher Salt
- ½ C Pepitas plus a few extra to top the muffins
- ¼ C Turbinado Sugar
Instructions
- Preheat oven to 350F. Line a muffin tin with muffin liners and/or spray with non-stick spray.
- Mix together milk, egg, maple syrup, mashed banana, and pumpkin purée in a large mixing bowl.
- Add pancake mix, pumpkin pie spice, and salt to the bowl, and mix to combine.
- Fold in pepitas.
- Divvy batter evenly between 12 muffin wells. Divvy the turbinado sugar as a topping. Add a sprinkle of pepitas on top for added garnish.
- Bake in preheated oven for approximately 20-22 minutes, until a toothpick comes out clean.
- Cool for 10 minutes in the tin, then remove to a wire rack to finish cooling. Enjoy!
Notes
Will keep in an airtight container at room temp for up to 5 days, in the fridge for up to 10 days, or in the freezer for up to a month. To serve, reheat in the toaster oven or microwave.
Expert Tips:
- Prep Ahead for Busy Mornings: Freeze your healthy banana protein muffins for those mornings when you need a quick breakfast fix. To freeze, individually wrap each muffin tightly in plastic wrap and store them in an airtight container or a resealable freezer bag for up to a month.
- Use Ripe Bananas: The riper your bananas, the sweeter your high-protein banana muffins will be. Overly ripe bananas are not only easier to mash but also provide natural sweetness, reducing the need for extra sugar. So, don't toss those spotted bananas; put them to delicious use!
- Don't Overmix the Batter: When combining your wet and dry ingredients, mix until they are just incorporated. Overmixing can result in a tougher texture. A few lumps are perfectly fine; they'll disappear during baking.
- Portion Control: To ensure evenly sized and uniformly baked Kodiak cakes protein muffins, use a spring-loaded disher to distribute the batter into the muffin cups.
- Cool Before Storing: Allow your pumpkin protein muffins to cool completely on a wire rack before placing in a storage container to prevent condensation from making your muffins soggy.
- Reheating from Frozen: When you're ready to enjoy a frozen protein muffin, simply remove it from the freezer and let it sit at room temperature for about 30 minutes or pop it in the microwave for a quick thaw. You can also wrap it in aluminum foil and warm it in a preheated oven at 350°F (175°C) for 10-12 minutes.
- Pair with Extra Protein: For an even more satisfying breakfast, pair your pumpkin banana muffin with a serving of Greek yogurt or few tablespoons of dessert hummus to keep you feeling full and energized for longer.
- Make Plain Kodiak Banana Muffins - No pumpkin on hand? Not to worry. Replace the pumpkin with another mashed banana. Feel free to swap in the warming spice of your choice (e.g. plain cinnamon) and add a teaspoon of vanilla extract for a banana bread vibe.
- OR, Make Plain Kodiak Pumpkin Muffins - Out of bananas? Swap in extra pumpkin instead!
- Pumpkin Banana Chocolate Chip Muffins - I personally don’t love chocolate and pumpkin together, but I know lots of people who do. Feel free to replace the pepitas with or add ½ cup of mini chocolate chips to the batter for an added burst of indulgence.
- Vegan Pumpkin Banana Muffins - Swap in Kodiak’s plant-based pancake mix and use a vegan liquid egg replacer to keep these pumpkin banana muffins vegan.
- Protein Pumpkin Bread - No muffin tin? No problem. Bake the batter in a well-greased standard loaf tin instead. Just increase the bake time to about 45-50 minutes, or as needed to bake through.
Nutrition
Calories: 144kcalCarbohydrates: 25gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 14mgSodium: 179mgPotassium: 169mgFiber: 2gSugar: 11gVitamin A: 1616IUVitamin C: 1mgCalcium: 128mgIron: 1mg
Tried this recipe?Let us know how it was!