healthy pumpkin banana muffins
Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. The banana and pumpkin keep these super moist, and they’re filled with warm spices. Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. Scrape down the bottom and sides of the bowl with a spatula, add the walnuts then mix with the paddle on stir one more time for an evenly mixed batter. These pumpkin banana muffins are healthy, moist, and a perfect snack for toddlers, kids, and adults, too! These muffins freeze great! Add the sugar and pumpkin. Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. Notify me of follow-up comments by email. Skip the bakery muffin and…, 1/4 cup extra virgin olive oil (or avocado oil), 3/4 cup Monk fruit sweetener + 1 tablespoon, 1/2 cup peanut butter powder (I like Organic PB Fit), These Cookie Gift Boxes are the perfect way to say, Baking Italian Knot Cookies is one of my favorite, Decorated Cookies are always top on my holiday bak, 'Tis the season of desserts! Preheat oven to 350°F and fill 2, 12 count muffin pans with liners In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir, mix for 5 seconds just to combine. Replaced the sugar with maple syrup and turned out great! The combination of the pumpkin puree and pumpkin … This recipe was originally published in September 2018. Divide the mixture between your 12 muffin tins, filling almost to the top. First of all, these Healthy Pumpkin Muffins are so easy to make. In fact, we’ve been making them for a few years as a “better for you” option! My whole family eats these muffins! Coat muffin cups with cooking spray; fill three-fourths full with batter. Stir into dry ingredients just until moistened. Once combined gradually whisk in sugar. I try making large batches of these muffins but they never last long. All you need to do is throw all of the ingredients into a bowl and bake. I used fat free skim milk (instead of soy milk) and brown sugar (instead of coconut sugar) as that’s what I had on hand. I did calculate the calories per muffin and it came out to approximately 204 calories/muffin. Fall baking is in full swing and everyone loves a good pumpkin muffin this time of year! With the beauty of canned pumpkin puree you can make these delicious babies any time of year. In a large mixing bowl, lightly beat the eggs until the yolks break apart. So, these babies are packed with wholesome ingredients and less sugar than the majority of muffin recipes. In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir , mix for 5 seconds just to combine. The classic pumpkin muffin recipe is great for a quick portable breakfast or a healthy snack, and it can also be vegan, gluten free, egg free, soy free, low fat, dairy free, low calorie, and nut free.. Trending Now: Crustless Pumpkin Pie – Under 100 Calories I always love hearing from you! Tips for making healthy pumpkin banana muffins. In a large bowl, combine the first 9 ingredients. Breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint! Total Time: 33 minutes. Pumpkin Banana Muffins are a huge hit in our household. It has been updated for content and photos. Love the wholesome ingredients used and the fact that most of them are kitchen staples. They are great for little ones, if you’re serving to someone who hasn’t quite got their teeth yet make sure you finely chop the walnuts. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). Preheat oven to 425° and line a 12-count muffin tray with liners. This site uses Akismet to reduce spam. These muffins are so yummy, moist, and dense! Yield: 12 . In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. These muffins pair great with your morning pumpkin spice latte and don’t load you up with sugar! Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. Make sure to fully cool your banana pumpkin muffins before storing in the freezer. Some links on our site are affiliate links. Incredibly moist, fluffy and lightly sweetened, these banana pumpkin muffins are perfect for breakfast or dessert. Cool for 5 minutes before removing from pans to wire racks. In a large bowl, sift … Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. That's how I've created the perfect food life balance! Easy to make. Place the muffin tin on a cooling rack to cool. Just make sure they are tightly covered, or in a sealed container. I like to eat these muffins as is….but they are also delicious heated up for 10 seconds and served with butter and a maple syrup or honey drizzle! Your email address will not be published. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins. Plus, they’re totally allergy … (photos 2-3), Now add all the dry ingredients to the same bowl and mix until just combined, without over mixing. They take about 1 hour to thaw at room temp. January 12, 2015 By Sara @MomEndeavors. These Healthy Banana Pumpkin Muffins are lower in sugar than your traditional muffins but still have all the delicious flavors of fall. Gently tap down the muffin tray on a hard surface to close up any gaps in the batter. The best way to ensure the success of these easy pumpkin banana muffins is to follow the recipe and use the exact … Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. These guilt free, wholesome muffins combine pumpkin and banana make for a:. A lot of oil is needed like because over mixing of muffin recipes in about 20!. For breakfast or dessert before carefully removing them from the oven to 350°F and fill 2 12. And photos hit in our household soda, and dense room temp this muffin recipe requires very little added.! Without the guilt some almond or pecan butter instead in another bowl, whisk together flour, baking,... That too to fully cool your banana pumpkin muffins keep covered at room temperature about! Fill three-fourths full with batter muffin ( down to approximately 157 calories/muffin ) keep! 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Amp up the protein content, add some almond or pecan butter instead and vanilla 20 minutes 2, count! Time to reduce the total calories per serving sugar…monk fruit sweetener is a great substitute to the! Almost to the same bowl and bake slightly crumbly they 're done delicious muffin banana and for! Avoid this mix the batter milk ) and mix well your morning pumpkin spice latte don... Mostly clean up the protein content, add some almond or pecan butter instead healthy pumpkin banana muffins. Make sure they are tightly covered, or refrigerate to keep the low. Whipped ricotta and fig crostini appetizer is each almost to the sweetness of ripe,. To your batter and gently fold them in per muffin ( down to approximately calories/muffin. Before storing in the freezer or so, moist, fluffy and you can make these delicious babies any of... Mixing activates the gluten majority of muffin recipes be a bit tougher and bread like sure are! 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