Banana Pumpkin Pecan Muffins

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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1. Preheat oven to 350
2. Combine dry ingredients in large bowl (almond meal, baking powder, baking soda, cinnamon, protein powder) and mix to combine
3. Combine bananas, eggs, pumpkin, and vanilla extract in a blender (easier than mashing manually)
4. Add dry and wet ingredients and stir well to combine (either with a spoon or using blender if you are lazy)
5. Rub coconut oil in muffin tins
6. Add mixture to muffin tins
7. Top with chopped pecans
8. Bake at 350 for 20-25 minutes


  • 3 cups almond meal/flour
  • 3 very ripe bananas
  • 1 cup canned pumpkin - plain pumpkin, not pumpkin pie filling
  • 3 eggs
  • 1/3 cup egg whites or approx 3 egg whites
  • 1 cup chopped pecans
  • 1 tsp (each) baking powder, baking soda, vanilla extract
  • 2 TBSP ground cinnamon
  • Coconut oil (to grease muffin tins)
  • 1 large scoop Protein Powder - best is cookies and cream in my opinion


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Recipe Comments

Comments (4)

  1. posted by Jennifer on April 20, 2011

    Made these last night, yielded about 18 muffins….and I am glad it did! They taste great and are filling! I had one pre-WOD this morning and it was perfect. I froze the rest and plan to pop them in the micro :) Thank you!

    • posted by The Shirtless Chef on April 20, 2011

      Awesome, Jennifer, great to hear!! ~James

  2. posted by Benjamin on May 12, 2011


  3. posted by christy_barton on October 15, 2012

    Made these and not sure went wrong but they tasted very bland and unsweetened.

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