Protein Packed Pumpkin-Banana Muffins

March 16, 2018

 

  

I confess- I don't do a whole lot of baking because measuring and attention to detail isn't my forte. At all. But I will certainly make an exception for these... anytime. 

 

I adapted these muffins from a couple of different recipes- one was a dessert I really liked from Chocolate Covered Katie (follow her if you don't!) and the other an energy muffin from Shalene Flanagan (again, follow if you don't!). My goal was to have a performance based muffin that is light enough for me to have before a workout yet nourishing enough to get me through the workout. 

 

I sampled them in the kitchen all last week. Over and over... just to be safe, for all of you. Then I really put them to the test this past Saturday when I headed to Salem, MA for a 20-mile road race. One muffin pre-run and I was good to go! Seriously. I even surprised myself!

 

 

These fuse together protein and anti-oxidants from almonds, with the electrolytes, potassium and natural sweetness of bananas, combined with easily digested pumpkin. (5g protein per muffin!) I added in cinnamon which settles my stomach before a workout, maca which boosts energy and flaxseed meal for extra benefit.  After film review- it's a winning recipe.... and only around 150 calories in each banana-pumpkin delight.

 

They are gluten-free, dairy-free, vegan and have no refined sugar. Plus, they are so incredibly simple, even an easily distracted, impatient chef can pull them together! 

 

I made 3 different variations (see below) but the possibilities are endless. 

 

Protein Packed Banana-Pumpkin Muffins:

 

Ingredients: 

2 cups of almond flour 

3/4 cup of oat flour 

1/4 cup of flaxseed meal 

1/4 cup unsweetened, shredded coconut

2 tsp cinnamon

1 tsp ginger 

1 tbl maca root powder 

1 tsp pumpkin pie spice 

1 tsp baking powder 

1 1/2 cup of mashed, overripe banana 

1/2 cup of pumpkin puree  

2 tsp vanilla extract 

2 flax eggs (can sub with applesauce)

 

 

Directions:

Preheat the over to 350 F 

 

Combine all dry ingredients in a medium sized mixing bowl 

Combine all the wet ingredients in a large sized mixing bowl 

 

Slowly work the dry ingredients into the banana/pumpkin mixture

Blend thoroughly 

 

Place into lined muffin tins and bake for 14-16 minutes 

 

Yield: 16 muffins. 

 

Nutrition Info: 

153 calories per muffin 

4 g protein

9 g carb

7 g fat 

0 added sugar 

 

Variations (pictured below): 

- add chocolate chips into the mix 

- stir in, or top with walnuts 

- spinach pulp! I had some on hand and loved it! Work the pulp of freshly juiced spinach into the muffins. 

 

 

Enjoy! 

 

 

 

 

 

 

 

 

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