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:
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)
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
Place into lined muffin tins and bake for 14-16 minutes
Yield: 16 muffins.
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.