Gluten-Free Pumpkin Banana Protein Muffins
These Gluten-Free Pumpkin Banana Protein Muffins are moist, fluffy, and naturally sweetened with ripe bananas and pure maple syrup. Packed with pumpkin puree, creamy almond butter, and a boost of vanilla protein powder, they make the perfect high-protein breakfast or snack. Almond flour keeps them gluten-free while pumpkin pie spice infuses every bite with warm, cozy fall flavor. Easy to meal prep, these muffins are freezer-friendly and a delicious way to stay fueled all week long.
ingredient notes:
Pumpkin puree: Pumpkin puree gives these muffins their soft texture and rich fall flavor while packing in vitamin A, fiber, and antioxidants. Using canned pumpkin keeps the recipe quick and easy, but fresh pumpkin puree works too. It adds moisture without needing excess oil or butter. Combined with banana and spices, it creates a perfectly cozy balance of sweetness and warmth.
Protein Powder: Vanilla protein powder transforms these muffins into a nutrient-dense, high-protein snack or breakfast. Vanilla protein powder not only boosts the protein content but also enhances the natural sweetness of banana and pumpkin. It blends seamlessly into the batter without making the muffins dry. Choose your favorite plant-based or whey protein for the best results.
Almond Flour: Blanched almond flour makes these muffins tender, moist, and naturally gluten-free creating a wholesome base for the recipe. Almond flour also adds a subtle nutty flavor that pairs perfectly with pumpkin and spice. Unlike wheat flour, it keeps the muffins soft for days without getting dense.
Pumpkin Pie Spice: Pumpkin pie spice is the ultimate fall flavor booster in these muffins. A blend of cinnamon, nutmeg, ginger, and cloves, it brings warmth and depth to the recipe. Just two tablespoons give the muffins that classic pumpkin spice taste everyone craves. It’s what makes each bite taste like autumn in muffin form.
Gluten-Free Pumpkin Banana Protein Muffins
12
muffins15
minutes25
minutesThese Gluten-Free Pumpkin Banana Protein Muffins are moist, fluffy, and naturally sweetened with ripe bananas and pure maple syrup. Packed with pumpkin puree, creamy almond butter, and a boost of vanilla protein powder, they make the perfect high-protein breakfast or snack. Almond flour keeps them gluten-free while pumpkin pie spice infuses every bite with warm, cozy fall flavor. Easy to meal prep, these muffins are freezer-friendly and a delicious way to stay fueled all week long.
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Ingredients
2 ripe bananas
1 large egg
1/4 cup pure maple syrup (*see note)
1 cup pumpkin puree
2/3 cup creamy almond butter
1 1/2 cups blanched almond flour
100 grams vanilla protein powder (I use this brand vanilla* see note)
2 tablespoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
Directions
- Preheat the oven to 350ºF. Grease a muffin tin with oil spray, butter, or line it with muffin liners.
- Mash the bananas in a large bowl until there are no large pieces left. Add the egg and maple syrup and whisk until well combined. Add the pumpkin puree and almond butter and whisk again until incorporated.
- Add the almond flour, protein powder, pumpkin pie spice, baking soda, and salt to the bowl. Use a spatula to fold the dry ingredients into the wet ingredients until just combined, ensure no dry streaks remain.
- Scoop the batter into the prepared muffin tin, filling each mold just about to the top. Smooth the tops with a small spatula or spoon, and bake until a toothpick comes out clean, 20 to 24 minutes. Note: different protein powders can impact bake time, see recipe notes.
- Cool the muffins in the tin for at least 10 minutes, then remove and finish cooling on a wire rack.
Notes
- If you prefer a sweeter muffin, I recommend increasing the maple syrup to 1/3 cup or 1/2 cup. These muffins are not very sweet. The protein powder adds sweetness, so if you use unflavored protein powder I also recommend upping the maple syrup to 1/3 cup or 1/2 cup.
- Storage: Store in a cool, dry place for up to 4 days. Freeze for up to 3 months.
- Reheating: To reheat, microwave until lightly warm, about 1 minute, or air fry at 350ºF until lightly warm, about 3 minutes.
- Protein powder: Whey based proteins bake different from pea-protein or other plant-based protein powders. Monitor bake times and ensure the muffins are fully baked in the center by checking with a toothpick.
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great job
Love You Mom
Hi Jenn’s Mom!
You are so cute!
Your daughter is a rockstar and a great cook!
What would you suggest swapping in place of the bananas? Would applesauce work?
I used the full can of pumpkin instead and that worked very well. I’m sure applesauce would work too.
Hi! If I wanted to use a gluten free 1:1 flour instead, would I substitute the same quantity?
I made this sub, and kept the same measurement and they turned out great!
Am I missing the protein powder you used? I don’t see that mentioned within the notes. Thanks!
the text is actually a clickable link. it took me to the clean simple eats website, so I guess that is her preferred one
I love the idea of pumpkin protein muffins but I can’t eat banana. Do you think it would be better to sub applesauce or just leave it out? Thanks!
So delicious! I’m allergic to banana and subbed applesauce (about 1/4 cup) instead, and it worked great.
These were delicious and will definitely be making them again! They were a great work snack, they kept me full.
Should I have refrigerated them though? I made them on Sunday, and by Tuesday, they started smelling a little funky. By Wednesday (today), they smelled rancid and I had to throw them out. Not sure if anyone else had this issue, but I kept them in tupperware on my kitchen counter.
Hi Malia, these will last up to 4 days when stored in a cool, dry place. If your kitchen storage space is too warm or humid it will impact how long they can stay out. I would store these in your fridge after 2 days since this happened!
I made these with bone broth protein powder and they didn’t rise and came out very mushy! Would not recommend haha. Looking forward to making these the right way another time!
Oh my god me too! So mushy and I cooked them for so long! 🙁
This recipe came just in time… I had some overripe bananas that needed to be dealt with but was also craving a pumpkin treat. then this recipe came to my rescue! Super easy to put together. I love how they are not a super sweet muffin so there is no guilt while eating them. Definitely added these to my list of “worth making again” recipes 🙂
Is there anything I can substitute if I don’t have protein powder? Will the recipe work if I just omit it?
Add another 1/4 cup almond flour and an additional 1 or 2 tablespoons of maple syrup!
Is the nutrition values listed anywhere on this post? Curious about the protein/cal/ fiber.
Hi-
This recipe looks great! Do you have the nutritional info per muffin? Grams of protein, sugar and fat?
Thanks!
What are the nutrition facts?
I’m allergic to almonds (and other tree nuts) what can I substitute the almond butter and almond flour with?
Love the recipe, Jenn
Could I make the batter then freeze it to cook later?