muffins Archives - Teri-Ann Carty https://terianncarty.com/tag/muffins/ Healthy Recipes and Food Photography Tue, 27 Oct 2026 21:27:29 +0000 en hourly 1 https://wordpress.org/?v=7.1.4 https://terianncarty.com/wp-content/uploads/2023/03/TAC-logo-330x-e1678232478237-100x100.png muffins Archives - Teri-Ann Carty https://terianncarty.com/tag/muffins/ 32 32 243542906 Protein Pumpkin Banana Muffins https://terianncarty.com/protein-pumpkin-banana-muffins/ https://terianncarty.com/protein-pumpkin-banana-muffins/#comments Wed, 28 Oct 2026 08:00:34 +0000 https://terianncarty.com/?p=39811 These Protein Pumpkin Banana Muffins are soft, moist, perfectly spiced, and naturally sweetened with ripe bananas and dates. Made with pumpkin puree, cottage cheese, protein powder, and hemp seeds, they're a delicious protein-boosted breakfast, snack, or healthier sweet treat. Enjoy them warm with a generous amount of butter!

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Protein Pumpkin Banana Muffins

These Protein Pumpkin Banana Muffins are soft, moist, perfectly spiced, and naturally sweetened with ripe bananas and dates. Made with pumpkin puree, cottage cheese, protein powder, and hemp seeds, they're a delicious protein-boosted breakfast, snack, or healthier sweet treat. Enjoy them warm with a generous amount of butter!

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Quick and Easy Protein Pumpkin Banana Muffins

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!

These healthy pumpkin banana muffins are…

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.

Use Up Those Overripe Bananas!

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.

Why You’ll Love These Muffins

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!

Protein Pumpkin Banana Muffins Ingredients

  • Ripe Bananas add natural sweetness and moisture and help bind everything together. The riper, the better. You want soft bananas with plenty of brown spots for maximum flavour and sweetness.
  • Pumpkin Puree gives these muffins their beautiful colour, extra moisture, and subtle pumpkin flavour. It also provides fibre and nutrients like beta-carotene. Make sure you’re using pure pumpkin puree, not sweetened pumpkin pie filling!
  • Cottage Cheese is one of my favourite ways to add extra protein to baked goods! Cottage cheese blends beautifully into the wet ingredients, adding moisture, richness, and protein without leaving noticeable curds in the finished muffins.
  • Olive Oil keeps the muffins soft and tender. I love using it in baking because it adds moisture without overpowering the other flavours.
  • Medjool Dates provide natural sweetness and a subtle caramel flavour. They blend beautifully with the bananas and pumpkin, making them a great way to sweeten these muffins without adding refined sugar.
  • Vanilla brings everything together and complements the banana, pumpkin, and warm spices.
  • Egg helps bind the ingredients and provides structure so the muffins hold together as they rise.
  • Bread Flour gives the muffins structure and a little more chew than all-purpose flour.
  • Protein Powder gives these muffins an extra boost without changing the texture. Shop my favourite protein powders here.
  • Hemp Seeds add plant-based protein, healthy fats, and a mild nutty flavour.
  • Baking Soda and Baking Powder work together to help the muffins rise. We want beautiful, golden muffin tops with a soft, tender centre.
  • Pumpkin Spice brings all those gorgeous autumn flavours together. Cinnamon, ginger, nutmeg, and cloves work beautifully with both pumpkin and banana.
  • Salt balances the sweetness and brings out the flavour of the spices.
  • Milk helps loosen the batter and creates the right consistency. Use whichever milk you prefer.
  • Pumpkin Seeds add a little crunch and make the muffin tops look beautiful. They’re also a source of healthy fats, minerals, and plant-based protein.

How to Make Protein Pumpkin Banana Muffins

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.

Blend the Wet Ingredients

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. 

Combine the Dry Ingredients

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.

Mix the Wet and Dry Ingredients

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.

Fill the Muffin Tin

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.

Bake at Two Temperatures

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.

Cool Before Serving

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. 

Tips to Make the Tastiest Muffins

  • Use Really Ripe Bananas: The more spotted your bananas, the sweeter your muffins will be. Since this recipe has no added sugar, the ripeness of your bananas makes a big difference.
  • Don’t Overmix the Batter: Once the wet and dry ingredients come together, stir just until combined. Overmixing can develop too much gluten and make the muffins tougher.
  • Start with a Hot Oven: Beginning at 425°F helps the muffins rise quickly and create those lovely golden tops. Reducing the temperature allows the centres to finish baking without overbrowning the outside.
  • Give Them Enough Time to Bake: These muffins take a little longer than standard muffins because of the moisture from the pumpkin, banana, and cottage cheese. Always check with a toothpick before removing them from the oven. The tops should be golden and the centres fully baked, but still wonderfully moist.
  • Adjust the Sweetness to Your Taste: I love these muffins as written, but I know not everyone wants a lightly sweetened treat. If you prefer something sweeter, add up to ½ cup of sugar. 

How to Store & Freeze These Pumpkin Banana Muffins

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.

Banana Pumpkin Muffins FAQs

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.

Did you make this recipe?

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!

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TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Protein Pumpkin Banana Muffins

These Protein Pumpkin Banana Muffins are soft, moist, perfectly spiced, and naturally sweetened with ripe bananas and dates. Made with pumpkin puree, cottage cheese, protein powder, and hemp seeds, they're a delicious protein-boosted breakfast, snack, or healthier sweet treat. Enjoy them warm with a generous amount of butter!
Course Breakfast, Snack
Cuisine Canadian
Prep Time 10 minutes
15 minutes
Total Time 1 hour
Servings 12 muffins
Calories 186kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 2 bananas very ripe
  • ½ cup pumpkin puree
  • ½ cup cottage cheese
  • ¼ cup olive oil
  • 5 dates pitted
  • 1 tsp vanilla
  • 1 egg
  • 1½ cup bread flour
  • ¼ cup protein powder
  • ¼ cup hemp seeds
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp pumpkin spice
  • ½ tsp salt
  • ½ cup milk of choice
  • ¼ cup pumpkin seeds
US Customary - Metric

Instructions

  • Preheat oven to 425.
  • Line a standard muffin tin with paper or silicone liners.
  • Add egg, pumpkin, cottage cheese, oil, bananas, dates, and vanilla to a blender and blend until smooth.
  • To a large bowl, add dry ingredients and whisk to combine.
  • Add wet to dry and stir until no dry ingredients remain.
  • Fold in milk.
  • Use an ice cream scoop to divide batter, filling the cups all the way up.
  • Bake for 5 minutes at 425.  Decrease the temperature to 375 and bake for 20-22 more minutes, until a toothpick comes out clean.
  • Allow the muffins to rest in the tin for 10 minutes.
  • Remove from the tin and place on a wire rack to cool.
  • Enjoy with a pat of butter.

Notes

These muffins take a little longer to bake than a standard muffin. The muffins will be super moist inside, with a golden-brown top.
If you don't want to add bananas, add 1/2 cup coconut or brown sugar instead.

Nutrition

Serving: 1muffin | Calories: 186kcal | Carbohydrates: 20g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 248mg | Potassium: 173mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1701IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg

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