Banana Pumpkin Apple Protein Muffins

Banana Pumpkin Apple Protein Muffins
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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Banana Pumpkin Apple Protein Muffins calories by ingredient
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Introduction

Original recipe:
http://www.juliasalbum.com/2013/10/pum
pkin-banana-muffins-with-apples-and-ci
nnamon/

Always on the search for ways to use fruit that is a little too ripe. This recipe was a hit!! It combines your ripe bananas, with pumpkin and chopped apples. Add in some protein powder and you've got yourself a perfect breakfast or snack!

I made a few adjustments to the original recipe, shown in my ingredients list. For example, I used organic pastry flour (which is a lighter whole wheat flour vs. your normal bleached white flour), subbed coconut oil for butter, used a combination of granulated sugar and coconut sugar for the sugar, and added 2 scoops of vanilla whey protein powder.
Original recipe:
http://www.juliasalbum.com/2013/10/pum
pkin-banana-muffins-with-apples-and-ci
nnamon/

Always on the search for ways to use fruit that is a little too ripe. This recipe was a hit!! It combines your ripe bananas, with pumpkin and chopped apples. Add in some protein powder and you've got yourself a perfect breakfast or snack!

I made a few adjustments to the original recipe, shown in my ingredients list. For example, I used organic pastry flour (which is a lighter whole wheat flour vs. your normal bleached white flour), subbed coconut oil for butter, used a combination of granulated sugar and coconut sugar for the sugar, and added 2 scoops of vanilla whey protein powder.

Number of Servings: 15

Ingredients

    4 tbsp Coconut Oil, softened
    3/4 cup Granulated Sugar
    1/4 cup Coconut Sugar
    2 large eggs
    2 medium very ripe bananas, mashed
    1/2 cup plain greek yogurt (non-fat)
    1/2 cup pumpkin puree
    1 tsp Vanilla Extract
    2 cups Arrowhead Mills All Natural Organic Pastry Flour, sifted
    2 scoops vanilla whey protein powder
    1 tsp Baking Powder
    1 tsp Baking Soda
    1 tsp Cinnamon, ground
    2 cups Apples, chopped

Tips

I will typically cook for 5 mins less than the suggested cooking time (20 mins for this recipe) and then check them just in case they cook faster than expected. You can always put back in for a few minutes if needed. This will help avoid over-cooking!

Also, after trying these, I may add a little bit more moisture to off-set the added protein powder... such as 1/4c more greek yogurt or an add'l banana. Always tweaking!! I hope you enjoy these!


Directions

Original recipe from:
http://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.

TAGS:  Snacks |

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