A healthier alternative to pumpkin bread with the added health benefits of oats, raw honey, and protein.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 6-cup muffin tin with coconut oil.

  • Place bananas, eggs, honey, pumpkin, oats, coconut flour, protein powder, baking powder, baking soda, cinnamon, and almond milk in a blender in that order. Blend, pausing to scrape down the sides of the blender, until batter is thick and well combined. Spoon batter evenly into the muffin tin.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Top with pumpkin seeds. Let cool briefly; remove from tin and finish cooling on a rack.

Cooks' Notes:

Almond flour may be substituted for the coconut flour.

You can use any nut milk you prefer.

Nutrition Facts

159.8 calories; protein 7.2g 15% DV; carbohydrates 24.1g 8% DV; fat 4.8g 7% DV; cholesterol 62mg 21% DV; sodium 360.7mg 14% DV. Full Nutrition