I've been waiting till fall to post this recipe, as pumpkin season has officially begun. A personal family favorite, you wont want to eat just 1 of these muffins. Hope you enjoy!
Ingredients:
1/3 cup canola oil
1/3 cup honey
2 eggs
1 cup mashed banana, about 2-3 over ripe bananas
1 cup pumpkin puree
1/4 cup milk or milk alternative
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp sea salt
1 3/4 cup whole wheat flour
1/2 cup dark chocolate chips
1/2 cup chopped walnuts or pecans
Directions:
Preheat over to 425 degrees F
Grease 12 cup muffin pan with non-stick cooking spray (avocado oil or canola oil work great) or use liners
In a large bowl, whisk together canola oil and honey. Whisk in eggs
Mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla and salt
Add the flour and mix just until combined. Fold in the chocolate chips and walnuts/pecans
Spoon batter evenly between muffin tins.
Bake for 5 minutes at 425 F, then keeping the muffins in the oven. Reduce oven temperature to 350 F, and bake for an additional 20 minutes or until toothpick inserted in the middle comes out clean.
Store cooled muffins, covered at room temperature for 3-4 days. Also can freeze once complete cooled. Enjoy!
Nutrition facts: 8 grams of added sugar per muffin.
Daily limit of added sugar for women (25 grams), men (36 grams)
*Original recipe from littlebroken.com
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