Banana Pumpkin Apple Protein Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4 tbsp Coconut Oil, softened3/4 cup Granulated Sugar 1/4 cup Coconut Sugar2 large eggs2 medium very ripe bananas, mashed1/2 cup plain greek yogurt (non-fat) 1/2 cup pumpkin puree1 tsp Vanilla Extract 2 cups Arrowhead Mills All Natural Organic Pastry Flour, sifted2 scoops vanilla whey protein powder 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Cinnamon, ground 2 cups Apples, chopped
Original recipe from:
https://www.juliasalbum.com/2013/10/pumpkin-banana-muffins-with-apples-and-cinnamon/
Instructions
Preheat oven to 350 Fahrenheit.
In a medium bowl, using electric mixer, beat 4 tablespoons of butter (i used coconut oil) and 1 cup of white sugar (I used a combination of sugar and coconut sugar) on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
I also added my two scoops of protein powder here and sifted it all together.
Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking.
Fold in apple chunks.
Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners.
Fill muffin liners 3/4 full.
Bake for about 25 minutes.
Cool on a rack for a little bit, then remove muffins from the pan and let them cool some more.
Serving Size: This made me 15 muffins, but i filled them to the top. You could probably get 18 if you only filled them 3/4 full.
https://www.juliasalbum.com/2013/10/pumpkin-banana-muffins-with-apples-and-cinnamon/
Instructions
Preheat oven to 350 Fahrenheit.
In a medium bowl, using electric mixer, beat 4 tablespoons of butter (i used coconut oil) and 1 cup of white sugar (I used a combination of sugar and coconut sugar) on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
I also added my two scoops of protein powder here and sifted it all together.
Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking.
Fold in apple chunks.
Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners.
Fill muffin liners 3/4 full.
Bake for about 25 minutes.
Cool on a rack for a little bit, then remove muffins from the pan and let them cool some more.
Serving Size: This made me 15 muffins, but i filled them to the top. You could probably get 18 if you only filled them 3/4 full.
Nutritional Info Amount Per Serving
- Calories: 189.8
- Total Fat: 5.0 g
- Cholesterol: 30.8 mg
- Sodium: 138.0 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.4 g
- Protein: 7.0 g
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