Banana-pumpkin-cranberry-pear protein muffins (gluten free,

These were originally supposed to be protein muffins with pumpkin, cranberry, and pear and a sprinkling of powdered sugar on top, and I would have called them PCP muffins with angel dust, but then I had a huge craving for banana bread, and thus was born this recipe instead. The name isn't as fun, but the end result made my mouth orgasm so... Anyway, here's the recipe!

1/4 cup rice milk (or any other kind of milk)
1/2 cup low fat Greek yogurt
1 cup egg whites
3/4 cup pumpkin purée
300g really ripe bananas, mashed (~2 medium bananas)
1 cup vanilla whey protein powder (I used Optimum Nutrition's 100% whey)
1/4 cup buckwheat flour (can sub with oat flour or quinoa flour)
1/4 cup coconut flour
4 tbsp Betta Sweet (natural 0-calorie sweetener. can sub with real sugar or splenda, just increase the amount by 1 tbsp)
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp nutmeg
1/2 tsp salt
200g pear, grated (1 large pear)
1/2 cup dried cranberries

Mix everything together, then fold in the pear and cranberries. Bake at 350F (180C) for 25 min. Take it out of the oven, head over to the gym for a good workout, come back home, and nom.

These are soft, moist, and all kinds of delicious! When you bite into it, first you taste the lovely mellow blend of the banana and pumpkin, then you get a burst of tangy sweetness as you bite into a cranberry, and the pear just ties it all together. Ah, healthy food never tasted so good

This recipe makes 21 muffins
Per muffin:
80 calories
11.1g carbs
7.4g protein
0.9g fat