Pumpkin Banana Bread Protein Muffins

About This Recipe

A recipe for super moist protein muffins with a candied walnut streusel and sugar free glaze. 

Ingredients

• 1 C 112g Graham Cracker Crumbs
• 4 scoops (124g PEScience Protein Powder, vanilla)
• 15 oz can Pumpkin
• 3 300g Overripe Bananas
• 2 large Eggs
• 1 tsp Baking Powder
• 1 tsp Pumpkin Pie Spice
• 2 Tbsp 28g Light Butter, I used Land O'Lakes
• 2 Tbsp 24g Swerve Brown Sugar
• 2 Tbsp 10g Quick Oats
• 1/2 oz 14g Chopped Walnuts
• 1/2 Tbsp Water
• 2 Tbsp 18g Swerve Confectioners, or powdered sugar

Instructions

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 all the protein muffins ingredients to a food processor or blender. (You can also mash the bananas with a fork or masher and mix everything by hand. The food processor is just faster in my opinion.)
3. Use a large spoon to transfer the muffin batter to the muffin tin or molds. Each one should be nearly full.
4. Mix the streusel ingredients in a small bowl until uniform. (Image before mixing.)
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.