I believe I expressed my love of all things protein and muffins in my high protein zucchini muffins. So it can’t be much of a surprise that I have created a seasonal muffin that fits this mold.
I am the type of baker that likes things simple. Simple ingredients that I always keep on hand are key for me to really enjoy baking because if I’m being honest, I HATE measuring things. One thing I always keep is bananas in the freezer. They really like green bananas and if they start to get even the teeniest of brown spots, they go right in the freezer. And for those that have been reading a while, you know I have an allergy to bananas – food-latex syndrome. Luckily cooked bananas don’t bother me, just yet.
Another thing I like to do as a baker is making things mini. Bite-sized food is so much more enjoyable to me over massive items. So my mini muffin tray gets much more use over my regular sized one.
Pumpkin Protein Muffin
makes 24 muffins | nutrition per muffin with chocolate chips:
69 calories | 2 g Fat | 10 g Carbs | 3g Protein | 4 g Sugar
- 1 large very ripe banana, mashed
- 1 large egg
- 1/2 cup pumpkin puree
- 1/4 cup plain applesauce
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup Kodiak power cakes
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- pinch salt
- * Optional: 1/2 cup dark chocolate morsels
- Preheat oven to 350 degrees F and spray mini muffin tray with non-stick cooking spray
- Mix together banana, egg, pumpkin puree, applesauce, and maple syrup with a hand mixer or stand mixer
- Mix in vanilla extract
- Mix together Kodiak powder cakes, pumpkin pie spice, baking powder, and salt in a separate bowl
- Slowly mix the dry ingredients into the wet mixture
- Optional: add chocolate morsels of your choosing.
- Spoon one tablespoon of the mixture into a mini muffin tray
- Bake for 15-18 minutes until firm to the touch
- Allow to cool and then enjoy!