Pumpkin Banana Mini Muffins
With a little bit of recipe tweaking, muffins can be become nutrient-packed snacks or healthy breakfast options. To improve on the typical muffin recipes, make substitutions with whole wheat flour and almond meal. Whole wheat flour is higher in fiber and takes longer to digest, so you feel fuller longer. Almond meal is from blanched whole almonds. If the recipe calls for sugar, reduce it by half or add a banana instead. Bananas add natural sweetness and provide valuable potassium. You could also try coconut palm sugar instead of brown sugar, which has a 1:1 ratio. It is very low on the glycemic index with loads more vitamins and minerals than white sugar. It also is an all natural sweetener that has not been processed or refined. If a recipe calls for oil substitute apple sauce or make sure to use coconut oil to reduce the overall calories from unnecessary fats. Here’s a great Pumpkin Banana Mini Muffins recipe to try for you and your family.
Keep muffins stored in freezer and or refrigerator to maintain their freshness.
2 cups whole wheat flour
3/4 cup almond meal
1/2 cup coconut palm sugar (or add 3rd banana)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
2 bananas, mashed
1 cup organic pumpkin puree
1/4 cup coconut oil (or applesauce)
1 tsp vanilla extract
3/4 cup chocolate chips (opt)
Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. Set aside
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
Add banana mixture to flour mixture, gently folding in chocolate chips until combined.
Divide mixture evenly among prepared muffin cups.
Bake for 11 to 13 minutes for mini muffins/ 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.
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