Healthy Pumpkin Banana Muffins
Pumpkin pie banana nut muffins combine the best of both worlds to create a muffin with a pumpkin pie-like texture (nice and moist) with a flavor and nutty crunch like that of banana nut bread.
Servings: 18 muffins
Ingredients
Pumpkin Pie Banana Nut Muffins:
- 1 cup overripe banana, mashed (1-2 bananas worth)
- 15 ounces pure canned pumpkin, 1 and 1/2 cups
- 3 eggs, room temperature
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 2 teaspoons lemon juice, may substitute apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 tablespoon coconut flour
- 2 tablespoons pumpkin pie spice, see below for recipe
- 1/2 teaspoon baking soda
- 1/2 cup pecans, chopped
Homemade Pumpkin Pie Spice (makes 2 tablespoons):
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon allspice
- 1 teaspoon ground cloves
Instructions
- Using a hand or stand mixer, cream the mashed bananas, pumpkin, and eggs together until smooth.
- Add the maple syrup, coconut oil, lemon juice, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, and baking soda until it's even and you've broken all the clumps.
- Adding about 1/2 cup at a time, sprinkle the dry ingredients into the wet and stir or mix until smooth. Continue for the entire batch.
- Line a muffin tin with either paper liners or rub liberally with butter. Spoon the batter evenly into 18 liners, filling about 3/4 full. Sprinkle each muffin with about 1 teaspoon of chopped pecans.
- Bake at 350 F for 22 to 25 minutes, or until a toothpick comes out clean.
Nutrition
Calories: 161kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 44mg | Potassium: 119mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3725IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg