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  • Vegan Strong

Bulk Mode Banana-Pumpkin Protein Muffins


Servings: 9


Per muffin: 43g Carb / 11g Protein / 9g Fat


1.5 Tbsp Ground flax

2 Tbsp Ripe banana

1 C. Pumpkin puree

¾ C. Coconut sugar

¼ C. Maple syrup

¼ C. Extra virgin olive oil

1.5 tsp Vanilla extract

2 tsp Baking soda

¼ tsp. Sea salt (fine)

1.5 tsp Pumpkin pie spice

1 tsp Ground cinnamon

1 C. Water

1 C. Spelt flour

1 C. Old fashioned oats

½ C. Almond meal

2 scoops vegan protein powder (banana or vanilla)

¼ C. vital wheat gluten

~½ C. Confectioner’s sugar, coarse


  1. Preheat oven to 350 degrees and lightly grease a muffin pan; dust with spelt flour and put aside.

  2. In a small bowl, combine flax with 4 Tbsp water to create “flax eggs”; put aside 5 minutes.

  3. In a large mixing bowl, combine flax eggs with mashed banana; mash together until mostly smooth.

  4. Add pumpkin puree, coconut sugar, maple syrup, olive oil, and vanilla and whisk for one minute.

  5. One at a time, stir in baking soda, salt, cinnamon, and pumpkin pie spice.

  6. Add water and whisk again.

  7. Stir in oats, spelt flour, almond meal, vital wheat gluten, and protein powder.

  8. Scoop batter evenly and generously into 9 muffin cups.

  9. Sprinkle tops with confectioner’s sugar.

  10. Bake 30-32 minutes until muffin tops are domed and golden brown and a butter knife comes out clean.

  11. Let cool 5 minutes in the muffin pan.

  12. Enjoy warm or let cool completely on a rack or a plate.

Store in a covered glass container in the fridge up to a week.

Recipe Nutrition Highlights - (20% or more adult RDI/DV of following nutrients)

Vitamin A: Pumpkin

Magnesium: Almonds, Flax

Potassium: Oats, Banana, Flax

Fiber: Spelt, Oats

Oleic acid (monounsaturated fatty acid): Olive oil

Protein sources: Pea, brown rice, pumpkin blend (protein powder); vital wheat gluten; spelt; oats; almonds


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