Whole Wheat Pumpkin Banana Streusel Protein Muffins

With my All-natural Pumpkin Puree, all things baked with pumpkin are possible!

After I got off of work today and pickled some produce that I got on sale this week, I decided to make some pumpkin protein muffins. (Recipe adapted from this Pumpkin Banana Muffin Recipe)

Canning 10.11.15

Muffin Ingredients:

3 ripe bananas, mashed

2 eggs, lightly beaten

1/3 C vegetable oil

1 1/3 C pumpkin puree (use my recipe listed above, or canned if you don’t have time to make your own)

1/4 C pure maple syrup (if you don’t have any, substitute equal amount honey or cane sugar, preferably raw)

1/4 C raw cane sugar (white sugar is fine if you don’t have raw)

2 1/2 C whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. pumpkin pie spice

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1 scoop vanilla plant-based protein (I used Plant Fusion)

Streusel Ingredients:

3/4 C Old Fashioned Oats

1/2 tsp. cinnamon

2 tsp. pure maple syrup

2 tsp. raw cane sugar (optional)

Directions:

Preheat oven to 350F.  Spray muffin pan with cooking spray and set aside.  In a large bowl, combine all dry ingredients for muffins.  In a separate bowl, thoroughly combine all wet ingredients for muffins with a fork.  Add wet ingredients to dry ingredients and mix until ingredients are completely incorporated.  In a separate small bowl, combine all of the ingredients for the streusel, stirring well. With an ice cream scoop that has been sprayed with cooking spray, scoop batter into sprayed muffin pan.  Top each muffin with 1 rounded tsp. streusel.  Cook for about 30-35 minutes, or until a toothpick or fork comes out clean.  Enjoy!

Makes about 16 muffins.

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