These pumpkin banana bread protein muffins are soft, warmly spiced, and topped with a simple candied-walnut streusel. They make an easy protein-packed breakfast or snack for busy mornings.
A QUICK NOTE
The riper the bananas, the sweeter and more flavorful the muffins will be. Fill each muffin cup nearly to the top, and begin checking at 25 minutes so they stay moist.
BAKE TIME
25–30 minutes
INGREDIENTS
1 cup (112 grams) graham cracker crumbs
4 scoops vanilla protein powder
1 (15-ounce) can pumpkin purée
3 overripe bananas
2 large eggs
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
CANDIED WALNUT STREUSEL
2 tablespoons light butter, such as Land O’Lakes
2 tablespoons Swerve Brown Sugar Replacement
2 tablespoons quick oats
½ ounce chopped walnuts
DIRECTIONS
1. Preheat the oven to 350°F. Lightly coat a 12-cup muffin pan with nonstick cooking spray, or place 12 silicone baking cups on a baking sheet.
2. Add the graham cracker crumbs, protein powder, pumpkin, bananas, eggs, baking powder, and pumpkin pie spice to a food processor or blender. Blend until combined. You can also mash the bananas and mix the batter by hand.
3. Divide the batter among the prepared muffin cups, filling each one nearly to the top.
4. Stir the butter, brown sugar replacement, oats, and walnuts together in a small bowl until evenly combined.
5. Spoon the streusel evenly over the muffins.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool slightly before serving.
