HAPPY NEW YEAR!!

I just realized this is my first blog post of 2020 and it’s actually a perfect recipe to kick off the year because these muffins are AMAZING. I’m not kidding. I was at Dylan’s house the other night and he had a couple of very over ripe bananas in his lunch cooler that he takes to work. So I was like, ya know I’m gonna use those and bake something! I haven’t baked anything in a little while and so I thought it’d be fun. I went to Mason Woodruff’s website and searched “banana” recipes and found a recipe for “Pumpkin Banana Bread Protein Muffins with Candied Walnut Streusel”and that’s what I used as my inspiration! I swapped out a few things and didn’t do the walnut streusel because I didn’t have any walnuts and wanted to use dark chocolate chips instead because YUM. These are super easy so definitely try them out and let me know what you think! My parents, brother, and sister in law already tried them and they all loved them 🙂

A few notes:

  • I used Pumpkin Spice Latte Level 1 protein powder for these, but you can easily use other flavors of Level 1 like vanilla, Cinnamon Cookie Batter, German Chocolate cake, etc. If you like having a versatile protein powder on hand, get regular vanilla and you can always add the flavor you want it to take on – for this recipe add 1 tsp. pumpkin pie spice. FREE shipping for Level 1 protein is linked here. I also have other recipes that utilize Level 1 protein here on my blog, as well as on my Instagram page and stories.
  • I used Lily’s dark chocolate chips (no sugar added) because my mom had some here at home and I wanted to try them out, but you can easily use any other chocolate chips (or nuts) that you want!
  • For the glaze, add water little by little so that it doesn’t get too runny! You want it to be a liiiitle runny to make it last for all the muffins, but just be careful.
  • Lastly, 3 bananas makes these muffins pretty moist, which I personally love! But if you’re not, you can opt for 2 1/2 or 2 bananas instead.

Don’t forget that you can click on the picture below and save this recipe to Pinterest! Also be sure to tag me if you try these out 🙂 Scroll down for the nutrition information and recipe.

Until next time,

Image 11-27-19 at 11.15 AM

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Nutrition Facts
Serving Size 1 muffin
Servings Per Container 15

Amount Per Serving
Calories 148 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2.9g 15%
Trans Fat 0.2g
Cholesterol 24.8mg 8%
Sodium 97.6mg 4%
Total Carbohydrate 22.4g 7%
Dietary Fiber 4.8g 19%
Sugars 6.8g
Protein 8.4g 17%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Banana Pumpkin Protein Muffins

  • Servings: 15
  • Difficulty: easy
  • Print

Ingredients

    Muffins:

  • 1 cup (120) graham cracker crumbs
  • 3 1/2 scoops (129g) Level 1 Protein
  • 3 (300g) overripe bananas
  • 1 15 oz. can pumpkin puree
  • 2 eggs
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 12.5 T (175g) Lily’s dark chocolate chips
  •  

    Glaze Topping:

  • 2 1/2 T (20g) powdered sugar
  • 1/2 T water

Directions

  1. Preheat oven to 350ºF and spray 2 12-muffin tins with nonstick cooking spray.
  2. Mix all muffin ingredients in a large bowl. Can use a food processor, blender, or hand mixer.
  3. Using a large spoon, transfer the muffin batter to the muffin tin so that each one is almost full.
  4. Bake muffins for 20-25 minutes, or until a toothpick comes out clean.
  5. For glaze, mix the powdered sugar and water together and spread over the top of each baked muffin.

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