why make this recipe
High-Protein Pumpkin Banana Muffins are not only delicious but also packed with nutrients. With the goodness of pumpkin and bananas, these muffins bring a natural sweetness and moist texture. The addition of Kodiak Cakes Flapjack & Waffle Mix boosts the protein content, making them a great snack or breakfast choice. They are perfect for anyone looking to fuel their day with wholesome ingredients while enjoying a tasty treat.
how to make High-Protein Pumpkin Banana Muffins
Ingredients:
- 1 C Milk of Choice
- 1 Egg (or vegan liquid egg equivalent, e.g., JUST Eggs)
- 1/4 C Maple Syrup (or honey, agave nectar, brown sugar)
- 1/2 C Mashed Banana (about 1 medium-large banana)
- 1/2 C Pumpkin Purée (not pumpkin pie filling)
- 2 C Kodiak Cakes Flapjack & Waffle Mix
- 1 1/2 tsp Pumpkin Pie Spice
- 3/4 tsp Kosher Salt
- 1/2 C Pepitas (plus a few extra to top the muffins)
- 1/4 C Turbinado Sugar
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners and/or spray it with non-stick spray.
- In a large mixing bowl, combine the milk, egg, maple syrup, mashed banana, and pumpkin purée.
- Add the Kodiak Cakes Flapjack & Waffle Mix, pumpkin pie spice, and salt to the bowl, mixing everything together until combined.
- Gently fold in the pepitas (pumpkin seeds).
- Evenly divide the batter among the 12 muffin wells. Sprinkle the turbinado sugar on top and add a few extra pepitas for garnish.
- Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Enjoy!
how to serve High-Protein Pumpkin Banana Muffins
Serve these muffins warm with a spread of butter or a drizzle of honey. They make an excellent breakfast or snack option on the go. Pair them with a glass of milk or a cup of coffee for a delightful start to your day.
how to store High-Protein Pumpkin Banana Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to three months. Just let them thaw at room temperature or pop them in the microwave for a quick warm-up.
tips to make High-Protein Pumpkin Banana Muffins
- Don’t Overmix: Mix just until combined to keep the muffins light and fluffy.
- Use Ripe Bananas: Ripe bananas provide more sweetness and moisture to the muffins.
- Customize Spice Levels: Adjust the pumpkin pie spice to suit your taste preference.
variation
Try adding chocolate chips or dried fruit like cranberries for an extra flavor twist. You can also substitute the pepitas with walnuts or pecans if you prefer different nuts.
FAQs
1. Can I use a different type of flour?
Yes, you can replace Kodiak Cakes Flapjack & Waffle Mix with whole wheat flour or a gluten-free flour blend, but the texture may vary.
2. How do I make these muffins vegan?
You can use a plant-based milk and a vegan egg substitute like flaxseed meal or chia seeds mixed with water instead of the egg.
3. Can I omit the sweetener?
If you want less sweetness, you can reduce the amount of maple syrup or replace it with a natural sugar alternative like stevia, but this may affect the texture.
