Thanks very much for sharing. Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! 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 This recipe for pumpkin breakfast muffins is based on our beloved recipe for banana oatmeal muffins, first published in 2015. Great recipe and worth trying! Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. I’m Bri - wife, mama and former pastry cook with a side of health nut! Mash your bananas into a large mixing bowl. They’re flourless (which I love) and have no oil! Fall baking is in full swing and everyone loves a good pumpkin muffin this time of year! Naturally sweet is the way to go, who doesn’t love maple syrup and banana anyway?! Sprinkle the … Pumpkin Banana Muffins are a huge hit in our household. The banana and pumpkin keep these super moist, and they’re filled with warm spices. Occasional cheat days included. Let your banana pumpkin muffins cool for at least 5-10 minutes before carefully removing them from the muffin pan. Love the wholesome ingredients used and the fact that most of them are kitchen staples. Stir into dry ingredients just until moistened. Cook Time: 18 minutes. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. The toothpick came out clean, but they still had a little gooey consistency in the middle (not sure if I needed to cook a little longer or like that due to substitutes). Some changes; I used regular sized Guittard dark chocolate chips (prob. You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates. Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. Place the muffin tin on a cooling rack to cool. Bake up a batch of these pumpkin banana muffins today, they are ready in about 20 minutes! Read More About Me…. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners. In a large bowl, combine the first 9 ingredients. These muffins freeze great! 1 cup mashed bananas, pumpkin puree, and/or applesauce (or any combination to total 1 cup) 2 teaspoons vanilla extract ¾ cup semi-sweet chocolate chips (mini chips work best for mini muffins, optional but recommended) ½ cup chopped nuts … On cold days like today I love a hot bowl of soup. These guilt free, wholesome muffins combine pumpkin and banana and make for one truly delicious muffin! https://www.food.com/recipe/healthy-pumpkin-banana-muffins-74590 Remove muffins from pan right away to stop baking and cool on a drying rack. In a large bowl, whisk together flour, baking soda, baking powder, spices, and coconut sugar. Or if you want to amp up the protein content, add some almond or pecan butter instead. Loved it! Learn how your comment data is processed. As an Amazon Associate I earn from qualifying purchases. Just like my zucchini muffins and spinach banana muffins, these delicious banana pumpkin muffins are made using wholesome ingredients that you can feel great about. That's how I've created the perfect food life balance! Subscribe to my Newsletter to be the first to see my new recipes, tips and tricks, and photos! If you tried this recipe, please let me know about it in the comments below. In a medium bowl, whisk together pumpkin, banana, applesauce, sugar, egg whites and milk. Healthy Banana Pumpkin Muffins. So, these babies are packed with wholesome ingredients and less sugar than the majority of muffin recipes. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla … In fact, we’ve been making them for a few years as a “better for you” option! Your muffins will keep fresh at room temperature for about 2-3 days. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. First of all, these Healthy Pumpkin Muffins are so easy to make. *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). Add in flaxseed eggs, olive … Save my name, email, and website in this browser for the next time I comment. It came out to approximately 157 calories/muffin healthy pumpkin banana muffins sprinkle the … just like your banana pumpkin cool... If it comes out clean treat without the guilt … in one bowl, mash your bananas this. Reach for my healthy pumpkin banana muffins great for an on the go breakfast or dessert, bumping nutrition. Calories/Muffin ) of all, these banana pumpkin muffins are so yummy, moist, website. * Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients ( this! 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