Pumpkin Banana Glazed Muffins

Pumpkin season is still going strong, and these Pumpkin Banana Glazed Muffins give us all the fall vibes. Plus, they deliver an added protein boost. The recipe is versatile in that you can choose whether to have them plain or top with candied streusel and/or glaze for added crunch and sweetness. Perfect for breakfast, snack, or even dessert.

Pumpkin Banana Glazed Muffins

141 CALS| 11P | 29C | 4F per muffin


1 c (112g) graham cracker crumbs
4 scoops (124g) vanilla protein powder
15 oz can pumpkin
3 (300g) overripe bananas
2 large eggs
1 tsp baking powder
1 tsp pumpkin pie spice

Optional Candied Walnut Streusel
2 tbsp (28g) light butter
2 tbsp (24g) Swerve brown sugar
2 tbsp (10g) quick oats
1/2 oz (14g) chopped walnuts

Optional Glaze
1/2 tbsp water
2 Tbsp (18g) Swerve confectioners

1. Preheat oven to 350F and spray a 12-muffin tin with nonstick cooking spray or place 12 silicone baking cups on a baking sheet.
2. Add protein muffin ingredients to a food processor or blender, or mash bananas with a fork and mix ingredients by hand.
3. Use a large spoon to transfer the muffin batter to the muffin tin or molds, until each is nearly full.
4. Mix the streusel ingredients in a small bowl until uniform.
5. Spoon the streusel mixture over the top of the protein muffins.
6. Bake for 25-30 minutes or until a toothpick comes out clean.

Pumpkin Banana Glazed Muffins

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