Fall baking is in full swing and everyone loves a good pumpkin muffin this time of year! Skip the bakery muffin and reach for my healthy pumpkin banana muffins! They are moist and naturally sweetened with good for you ingredients! Olive oil gives a rich earthy flavor to balance the spices and walnuts make for the perfect crunchy mouth feel in each bite! These muffins pair great with your morning pumpkin spice latte and don’t load you up with sugar! Going with whole wheat flour helps you get in good fiber, nutrients and protein to keep you satisfied. The best part is they don’t taste healthy and clean so you feel like you’re getting a treat!
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. My daughter is also quite the picky eater and loves them…she thinks she’s eating dessert for her midmorning snack! Naturally sweet is the way to go, who doesn’t love maple syrup and banana anyway?! No need for granulated sugar…monk fruit sweetener is a great substitute to keep the sugar low.
Breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint! Indulge without indulging! I like to eat these muffins as is….but they are also delicious heated up for 10 seconds and served with butter and a maple syrup or honey drizzle!
Tips:
- When you’re working with whole wheat flour it’s important not to over mix your batter. The muffins will be a bit tougher and bread like because over mixing activates the gluten. To avoid this mix the batter until just combined.
- These muffins freeze great! This recipe makes 24 muffins, if you’re not going to eat them in 4 days or less throw them in a zip top bag and freeze for up to 6 months. They take about 1 hour to thaw at room temp.
- They are great for little ones, if you’re serving to someone who hasn’t quite got their teeth yet make sure you finely chop the walnuts.
Healthy Pumpkin Banana Muffins great for an on the go breakfast or snack! Feel like you're having a treat without the guilt!
Ingredients
- 1 cup pumpkin puree
- 1 cup ripe mashed banana
- 3 large eggs
- 1/4 cup extra virgin olive oil (or avocado oil)
- ½ cup maple syrup + 1 tablespoon
- 1/4 cup unsweetened original almond milk
- ½ cup plain nonfat Greek yogurt
- 1 teaspoon pure vanilla extract
- 3/4 cup Monk fruit sweetener + 1 tablespoon
- 1/2 cup peanut butter powder (I like Organic PB Fit)
- 3 cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground clove
- 1 teaspoon allspice
- ¾ cup chopped walnuts
Instructions
- 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.
- In a large bowl whisk together the pumpkin, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Once combined gradually whisk in sugar.
- With the paddle on low gradually add the wet mixture to the dry ingredients until just combined. Scrape down the bottom and sides of the bowl with a spatula, add the walnuts then mix with the paddle on stir one more time for an evenly mixed batter. *DO NOT OVER MIX, over mixing whole wheat flour will make your muffins bread like.
- Using a large ice cream scoop add batter into each muffin liner. Place pan in oven and bake for 16-19 minutes. Test if muffins are done by inserting a toothpick, if it comes out slightly crumbly they're done. Remove muffins from pan right away to stop baking and cool on a drying rack.
- Serve as is or with butter and maple syrup or honey drizzle!
Store in an airtight container up to 4 days or in freezer for up to 6 months.
Amount Per Serving: Serving Size, 1 muffin Calories: 155 Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 178mg, Total Carbohydrate: 26g, Fiber: 3g, Sugars: 7g, Protein: 5g
