These super moist Healthy Pumpkin Banana Muffins are so delicious the make a great breakfast or snack. Made with no oil or refined sugar these muffins are still packed with flavor.
October is here, break out the pumpkin recipes….Healthy Pumpkin Banana Muffins are packed with so may good things: pumpkin, banana, yogurt, maple syrup. These make a great clean treat that make you feel good about indulging. These muffins are also kid approved (mine begs me for these muffins). They are perfect for these chilly fall days.
Things I found on the Internet this week.
Mesmerizing candy making – Its so satisfying
Ancient Greek SuperFoods – Very interesting comparison
Healthy Pumpkin Banana Muffins
- 2 Eggs
- 1/3 cup Greek Yogurt
- 1/4 cup Maple Syrup
- 1/4 cup Coconut Sugar
- 2 Bananas mashed
- 1 cup Pure Pumpkin Puree (NOT Pie Filling)
- 1/4 cup Unsweetened Almond Milk
- 2 cups Whole Wheat Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp nutmeg
- 1 tsp Vanilla Extract
- 1/2 cup Chocolate Chips
Preheat oven to 425F, Line 12 muffin cups with liners and nonstick spray.
In a large bowl whisk eggs with maple syrup, coconut sugar, greek yogurt, mix well.
Add mashed bananas and pumpkin puree, mix well.
Add milk, vanilla, baking soda, and spices, and stir.
Add the flour and stir until just combined, do not over mix
Spoon batter into lined muffin cup pan. makes 12 muffins
Bake for 5 minutes at 425F the turn oven down to 350F bake for 15-20 minutes. keep muffins in the oven the whole time.
Let muffins completely cool, store in air tight container for 3-4 days at room temperature or freeze for up to 6 months
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Hypem – @asparklymess
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