Healthy Pumpkin Muffins with Applesauce and Banana
Healthy pumpkin muffins with applesauce and ripe banana, made with whole wheat pastry flour, chia seeds and flaxseed and sweetened with honey or pure maple syrup. They are light, fluffy and full of cinnamon and nutmeg.
Ingredients
- 1 large ripe banana mashed
- 1/2 cup pumpkin puree
- 1/2 cup applesauce
- 1/2 cup honey or pure maple syrup
- 1/2 cup olive oil
- 1/4 cup milk of your choice I have used coconut milk and vanilla almond milk
- 1 egg
- 1 tsp vanilla
- 2 and 1/2 cups whole wheat flour I use Bob's Red Mill whole wheat pastry flour
- 1 Tbs baking powder
- 1 Tbs chia seeds
- 1 Tbs flaxseed meal
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 degrees (lower elevation) or 375 degrees (higher elevation).
- In a large bowl, whisk together the banana, pumpkin puree, applesauce, honey/maple syrup, olive oil, milk, vanilla, and egg.
- In a separate bowl, combine all remaining dry ingredients together.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Fill greased muffin pan with about 1/4 to 1/3 cup of batter. Bake for 16-18 minutes or until the tops have slightly browned. The inside will be moist you should be able to insert a toothpick and it come out clean.