Protein Banana Pumpkin Muffins with Streusel

Ingredients

• •220g all-purpose flour
• •60g vanilla protein powder
• •1.5 tsp baking powder
• •½ tsp baking soda
• •1 tsp cinnamon
• •½ tsp pumpkin pie spice
• •¼ tsp salt
• •240g (about 2 medium) mashed ripe bananas
• •180g pumpkin puree
• •2 large eggs
• •80g plain Greek yogurt
• •30-45g maple syrup or honey
• •1 tsp vanilla extract
• •30g (2 tbsp) melted butter
• •30-45g (2-3 tbsp) milk if batter is too thick
• •Streusel: 60g chopped walnuts (or 20g rolled oats)
• •25g brown sugar or coconut sugar
• •15g maple syrup or honey
• •14g butter
• •¼ tsp cinnamon
• •Pinch salt

Instructions

1. 1.Preheat oven to 350 degrees F.
2. 2.Make streusel: In a small skillet over medium heat, melt the butter. Stir in walnuts (or oats), brown sugar, maple syrup, cinnamon, and salt. Cook 2-3 minutes, stirring constantly. Transfer to parchment paper to cool slightly.
3. 3.Mix the batter: In a large bowl, whisk together flour, protein powder, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
4. 4.In another bowl, mix banana, pumpkin, eggs, yogurt, maple syrup, vanilla, and melted butter until smooth.
5. 5.Add the wet ingredients to the dry and stir gently until combined. If the batter is too thick, add milk or water 1 tbsp at a time until scoopable.
6. 6.Fill & top: Divide batter evenly among 12 muffin cups. Sprinkle streusel over each and press lightly so it adheres.
7. 7.Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
8. 8.Let cool in the pan for 5 minutes before transferring to a wire rack.