Pumpkin spice protein muffins
Fall is the season of warm flavors and spicy aromas. Pumpkin spice has become a staple in autumn cuisine: a delicious spice blend that brings comfort and coziness to any dish. These pumpkin spice protein muffins combine that autumnal feeling with a healthy twist. Thanks to the addition of Beyuna Protein powder, they're not only delicious but also nutritious.
- 2 ripe bananas, mashed
- 150 g pumpkin puree (cooked pumpkin, mashed)
- 2 eggs
- 2 tbsp coconut oil
- 80 ml maple syrup
- 120 g oat flour (finely ground oats)
- 2 scoops (60 g) Beyuna Protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 2 tsp pumpkin spice (or a mix of cinnamon, ginger, nutmeg, cloves, and allspice)
- Handful of pecans or walnuts, coarsely chopped
- Handful of dark chocolate (optional)
Preheat the oven to 350°F and line a muffin tin with paper liners. Mash the bananas and mix them with the pumpkin puree, eggs, coconut oil, and maple syrup until smooth. Then add the oat flour, protein powder, baking powder, baking soda, a pinch of salt, and pumpkin spice. Stir well until a smooth batter forms. Then stir in the coarsely chopped nuts and, if desired, a handful of dark chocolate chips for extra creaminess. Divide the batter evenly among the muffin cups and bake for about 20 to 25 minutes, until golden brown and firm, and a skewer inserted into the muffin tin comes out clean. Let them cool briefly, then enjoy a delicious, nutritious muffin with the full flavor of autumn.
