Pumpkin Spice Banana Muffins
Fall baking but make it hormone-friendly. These pumpkin protein muffins are the perfect mix of cozy flavors and balanced nutrition. They’re naturally sweetened with yacon syrup, packed with protein, and made with gut-friendly ingredients like almond flour, sheep’s yogurt, and coconut oil. The best part? They taste like a treat but won’t spike your blood sugar, leaving you full and energized.
These are great to meal prep for the week — grab one with your morning tea, pack one as a snack, or enjoy post-workout.
Ingredients:
1 banana, mashed
½ cup pumpkin puree + 1 tbsp
2 eggs
⅓ cup yacon syrup
3 tbsp coconut oil, melted
1 tsp vanilla extract
¾ cup sheep yogurt
2 cups almond flour
2 scoops protein powder
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin spice
¼ tsp salt
½ cup dark chocolate chips
Instructions (akes 12 muffins)
Preheat oven to 350°F and line a muffin tin with muffin liners.
In a mixing bowl, whisk together all wet ingredients: banana, pumpkin puree, eggs, yacon syrup, coconut oil, vanilla, and sheep yogurt.
In a separate bowl, combine the dry ingredients: almond flour, protein powder, baking powder, baking soda, pumpkin spice, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the dark chocolate chips.
Divide the batter evenly among 12 muffin liners.
Bake for 15–18 minutes, until a toothpick comes out clean.
Let cool slightly, then enjoy!