In a large bowl, whisk together flour, baking soda, baking powder, spices, and coconut sugar. These muffins freeze great! I developed this recipe because my mom, who is diabetic was looking for a breakfast muffin that was delicious but not packed with sugar and bad carbs. *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. Learn how your comment data is processed. Prep Time: 15 minutes. Some changes; I used regular sized Guittard dark chocolate chips (prob. These pumpkin banana muffins are healthy, moist, and a perfect snack for toddlers, kids, and adults, too! (photo 1), Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. Slowly spoon in the flour and … (photos 4-5), Optional: Add the chocolate chips, if using to your batter and gently fold them in. Mmm…..we LOVE oatmeal muffins at our house! As an Amazon Associate I earn from qualifying purchases. Print Ingredients. Hi Becca, glad you enjoyed the muffins! All you need to do is throw all of the ingredients into a bowl and bake. Yield: 12 . Save my name, email, and website in this browser for the next time I comment. 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. Mash your bananas into a large mixing bowl. Read More About Me…. Serve … In a large bowl, mash your bananas, and then add the pumpkin puree and milk. In fact, we’ve been making them for a few years as a “better for you” option! This healthy cheeseca, A balanced diet is a Christmas cookie in one hand, This whipped ricotta and fig crostini appetizer is. Using a large ice cream scoop add batter into each muffin liner. No need for granulated sugar…monk fruit sweetener is a great substitute to keep the sugar low. Indulge without indulging! The combination of the pumpkin puree and pumpkin … Occasional cheat days included. I always love hearing from you! Remove muffins from pan right away to stop baking and cool on a drying rack. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except … The muffins will be a bit tougher and bread like because over mixing activates the gluten. Preheat the oven to 375F and line 2 cupcake tins with muffin liners. In the past, some of our … Healthy Pumpkin Muffins. Easy to make. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Step 2 Lightly coat a 12-cup muffin tin with cooking spray. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Loved it! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! (photo 9). They take about 1 hour to thaw at room temp. Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. This recipe was originally published in September 2018. 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 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. Sharing Caitlin, so glad you enjoyed these clean so you have a pre-made! Sprinkle the … just like your banana pumpkin muffins before storing in the batter will be thick, if! To this healthy cheeseca, a balanced diet is a summary with step step. 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