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protein pumpkin banana bread muffins gluten free

Pumpkin Banana Bread Muffins (gluten-free, protein)

Enjoy these healthy and delicious gluten-free Pumpkin Banana Bread Muffins! Packed with protein, they're bursting with pumpkin flavor and perfect for meal prep. Plus, they’re easy to make and freezer-friendly—ideal for busy mornings or a nutritious snack.
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Prep Time 20 minutes
Cook Time 17 minutes
Servings 12

Ingredients
  

  • 1 cup banans, ripe about 2 large bananas
  • ¾ cup pumpkin puree not pumpkin filling
  • 2 eggs, large
  • ¼ cup maple syrup
  • ¼ cup butter, unsalted melted
  • 1 tsp vanilla extract
  • 1 cup gluten-free all purpose flour
  • ½ cup protein powder vanilla or unflavored
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves

For the Streusel Topping:

  • 3 tbsb monk fruit sweetener golden
  • 2 tbsp gluten-free all-purpose flour
  • 1 tbsp butter, unsalted cold and cubed
  • ¼ cup pepitas / pumpkin seeds chopped

Instructions
 

  • Preheat oven to 350. Line muffin tin with parchment liners.
  • In a large mixing bowl, mash the bananas, then add the pumpkin puree, melted butter and maple syrup. Mix well using a whisk. Then add the remaining wet ingredients - eggs, vanilla and mix thoroughly until combined.
  • In another medium mixing bowl, combine the gluten free flour, protein powder, baking soda, baking powder, and spices until well incorporated.
  • Using a spatula, fold in the dry ingredients into the wet until just combined. Be sure not to over-mix.
  • If you haven’t already, line your muffin tin with parchment paper liners or spray. Fill each muffin liner with batter almost all the way - a large cookie scoop is usually the perfect measurement.
  • Once liners are filled with batter, make the streusel topping and top muffins liberally.
  • Ensure the oven is preheated to 350°F, place the pan on the middle rack in oven and bake for 18-22 minutes. You will know the muffins are done when a toothpick comes out mostly clean.Allow the muffins to cool in the baking tin for 5 minutes, then transfer to a wire rack to cool completely.

For the Streusel Topping:

  • In a small bowl, mix together the monk-fruit sweetener or sugar of choice and gluten-free flour.
  • Add cubed butter and using either fingers or fork, break apart butter in mix and combine thoroughly. Mix should resemble wet sand
  • Add 3 tbsp of chopped pepitas to bowl and mix.

Notes

  • Butter - To substitute regular butter, use your favorite oil. I recommend using melted coconut oil, avocado oil, or a dairy free or vegan butter.
  • Flour - If you’d like to keep things still gluten-free but are looking for an even more whole-food option, you can swap the gluten free all-purpose flour with a combination of ¾ cup almond flour, ¼ coconut flour, and 1 ¼ tsp xanthan gum.
  • Maple Syrup - Feel free to swap the maple syrup with any sweetener of your choice. Honey would work well, so would coconut sugar, monk fruit sweetener, or regular granulated sugar. If you are to use a dry sugar like coconut, monk fruit, or granulated, make sure to add about 2-3 tbsb of almond milk or milk of choice to ensure you get the same consistency that maple syrup or honey would provide.