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Who doesn’t love a good muffin?
I must admit, I was SWOONING when I made these pumpkin banana muffins. I sliced one in half while it was still warm, smeared a good pat of butter on the top AND bottom, took a bite, and all I could do was sigh. SOOOOO good.
Pumpkin is one of my absolute favourite ingredients, especially at this time of year. If you’ve been around here long enough, you’ll know that statement to be true. I mean, there’s Pumpkin Cake, Pumpkin Crumble Cake, Pumpkin Cheesecake (oh my GOD, this one is good), Pumpkin Chocolate Chip Cake Cookies, and the list goes on.
So you can imagine my surprise when I realized the website didn’t have a recipe for pumpkin muffins.
WHAT? Well, here they are in all their glory!
Incredibly moist, lightly spiced, naturally sweet, and made with a few of my favourite protein-boosting ingredients. Cottage cheese, Botanica protein powder, and a healthy serving of hemp seeds give them a little extra nutritional love without sacrificing that soft, delicious muffin texture.
And here’s the best part: half of the recipe comes together in a blender. You know I love making your life easier!
These muffins contain no added sugar as written (just like all the recipes in my Snack Smart ebook!). Ripe bananas and dates provide the sweetness, which I think is more than enough, but if you prefer a sweeter muffin, don’t be shy; add 1/2 cup sugar to the mix. If you are watching your blood sugar, make them as written. You’ve heard me say it before, but once you start omitting sugar, you won’t miss it in your baked treats.
P.S. Your kitchen will also smell like AUTUMN. Consider that a bonus.
You know those bananas sitting on your counter, covered in brown spots, looking like their best days are behind them? NEVER THROW THEM OUT.
Overripe bananas are one of my favourite ingredients for baking because they become sweeter and softer as they ripen. They’re perfect for adding natural sweetness and moisture to muffins, cakes, cookies, and banana bread.
If you have ripe bananas you aren’t ready to use, peel them and freeze them. They’re perfect for baking later. Just thaw them before adding them to this recipe.
There is a lot to love about these banana protein muffins, starting with how ridiculously moist they are! Pumpkin puree, bananas, cottage cheese, and olive oil create a soft, tender crumb that stays lovely even after the muffins cool. The ingredient list is short and whole, no tricks or weird methods, just a simple, delicious, and reliable muffin. They’re wonderful for breakfast with coffee, an afternoon snack, or dessert with a little butter. They also make a great addition to your weekly snack prep!
Making these muffins is easy, quick, and effortless. Grab what you need and let’s get going. Preheat your oven to 425°F and line a standard 12-cup muffin tin with paper or silicone liners.
We’re starting with a higher oven temperature to encourage those beautiful muffin tops to rise.
Add the egg, pumpkin puree, cottage cheese, olive oil, ripe bananas, pitted dates, and vanilla to a blender and blend until completely smooth. If your dates are particularly firm, soak them briefly in hot water, then drain before blending. Blend until everything comes together into a smooth mixture without large pieces of date.
In a large mixing bowl, add the bread flour, protein powder, hemp seeds, baking soda, baking powder, pumpkin spice, and salt. Whisk everything together until evenly combined. This helps distribute the leavening agents and spices throughout the batter so every muffin bakes consistently.
Pour the blended wet ingredients into the bowl of dry ingredients. Using a spatula, gently stir until no dry flour remains. Don’t overmix! Muffin batter likes a gentle hand. Overmixing can make the muffins tougher than we want. Fold in the milk until incorporated. The batter should be thick, moist, and scoopable. The bananas, pumpkin, and cottage cheese add plenty of moisture, which is why these muffins turn out so soft.
Using an ice cream scoop, divide the batter evenly between the prepared muffin cups. Fill the cups to the top; we’re going for BIG, beautiful muffin tops here! Sprinkle the pumpkin seeds over the muffins before baking.
Place the muffins in the preheated oven and bake at 425°F for 5 minutes. Without removing the muffins, reduce the oven temperature to 375°F and continue baking for another 20–22 minutes, or until a toothpick inserted into the centre comes out clean.
Because these muffins contain pumpkin, bananas, and cottage cheese, they’re naturally very moist and may need a little extra time depending on your oven. The finished muffins should have golden-brown tops and soft, tender centres.
Allow the muffins to rest in the tin for 10 minutes. Then carefully remove them and transfer them to a wire rack to cool. Or, if you’re like me, wait until one is just cool enough to handle, slice it open, and add a generous pat of butter.
Store them in an airtight container in the refrigerator for up to 4 days. To freeze them, let them cool completely, then store them in an airtight, freezer-safe container or bag for up to three months for best quality. Thaw in the fridge or at room temperature, then gently warm before enjoying.
Can I make these muffins sweeter? Absolutely! If you prefer a sweeter muffin, you can add up to ½ cup of coconut or brown sugar. Just remember that this changes the added sugar content.
Can I make pumpkin banana muffins without protein powder? You can experiment with leaving out the protein powder, but you may need to adjust the dry ingredients to keep the batter consistency the same. Protein powders absorb moisture differently, so the results will depend on what you’re using.
Can I use regular all-purpose flour instead of bread flour? Yes, all-purpose flour should work, though the texture may be slightly softer.
If you make these Protein Pumpkin Banana Muffins, I would LOVE to hear what you think! Leave a comment below and let me know how they turned out.
And if you’re as obsessed with pumpkin season as I am, make sure to check out my Pumpkin Cake and Pumpkin Cheesecake next.
Happy baking!
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
