Pumpkin Banana Muffins
Dairy free pumpkin banana muffins are healthy, easy to make, and full of flavor that can be enjoyed year-round!
Ingredients
- 1 1/2 Cup white whole wheat flour can sub all purpose or 1:1 gluten free flour
- 1 Cup pumpkin puree
- 1/2 Cup Banana Mashed, Very ripe
- 2 eggs
- 1/4 Cup maple syrup
- 1/3 Cup Coconut Sugar
- 1/2 Cup Unsweetened Almond Milk
- 2 Tbsp Coconut Oil Melted then cooled
- 1 Tsp Vanilla Extract
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tsp Cinnamon
- 1/2 Tsp Salt
- 1/2 Cup Chocolate Chips
Instructions
- Preheat your oven to 375F.
- Combine pumpkin puree, mashed banana, eggs, maple syrup, almond milk, coconut oil (melted, then cooled), and vanilla extract. Mix with a spatula or with a mixer until combined.
- In a separate bowl, combine flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- Pour your flour mixture into the pumpkin mixture and stir until combined. Do not overmix.
- Fold in chocolate chips.
- Line your muffin tin with muffin liners and pour batter evenly into liners about 3/4 the way full.
- Bake for 15-20 minutes, or until a toothpick comes out clean. Store in an airtight container for up to 4 days
Nutrition
Serving: 1MuffinCalories: 165kcalCarbohydrates: 27gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 219mgPotassium: 120mgFiber: 2gSugar: 13gVitamin A: 3182IUVitamin C: 1mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!