Pumpkin Spice Banana Protein Muffins
Pumpkin spice has a way of dividing people into two camps, and those who like it are usually quite passionate about it. If you’re passionate about pumpkin spice this time of year, you’ll love this recipe for a fall-flavored healthy muffin that’s protein-rich and comes together quickly, courtesy of Alo Moves yoga instructor Ashley Galvin.
The addition of protein powder, eggs, and Greek yogurt make these muffins an amazing protein-rich choice without all of the mystery ingredients that can come in prepackaged varieties. Plus, the bananas and fall spices create the perfect harmony of sweetness and autumn flavor to get you excited for the season!
Pack these for a quick breakfast, on-the-go snack, post-workout treat, or sweet dessert to close out your day.
Ingredients
2 scoops of protein powder (Ashley prefers Organifi)
¾ cups gluten-free flour
2 eggs
1 cup coconut-flavored Greek yogurt
2 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
2 overripe mashed bananas
1 tsp baking soda
Directions
Preheat the oven to 375°F. Generously grease a muffin tin, or use cupcake liners.
In a medium bowl, mix together the mashed bananas, Greek yogurt, eggs, and vanilla extract.
Gently fold in the flour, protein powder, cinnamon, pumpkin spice, and baking soda until mixed.
Bake at 375°F for 15-18 minutes or until a cake tester or toothpick comes out cleanly.
Tips
Store muffins in an air-tight container in the fridge for up to 5 days.
You can substitute the gluten-free flour for the flour of your choice.
Want to practice yoga with Ashley? Try her 45-minute Fluid and Flexible Flow free with a 14-day trial to Alo Moves.