Description
These healthy pumpkin banana muffins are a delicious and nutritious treat, featuring whole wheat pastry flour, naturally sweetened with maple syrup and bananas. Topped with a crunchy macadamia nut and coconut sugar crumble, they offer a perfect balance of flavor and texture. Dairy-free and easily adaptable to vegan diets, these muffins make an ideal breakfast or snack, especially enjoyed during the fall season.
Ingredients
Scale
Main Ingredients
- 2 medium bananas, mashed
- 3/4 cup pumpkin puree
- 1 egg
- 1/2 tablespoon vanilla extract
- 1/4 cup maple syrup
- 1 1/2 tablespoons olive oil
- 1/4 cup unsweetened almond milk
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- Pinch of cloves
Topping
- 3 tablespoons coconut sugar
- 2 tablespoons whole wheat pastry flour
- 1 tablespoon melted coconut oil
- 1/4 cup finely chopped macadamia nuts
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, egg, vanilla extract, maple syrup, olive oil, and unsweetened almond milk. Stir well until the mixture is fully blended.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
- Prepare Topping: In a small bowl, mix together the coconut sugar, whole wheat pastry flour, melted coconut oil, and finely chopped macadamia nuts until the mixture resembles wet sand.
- Top Muffins: Evenly sprinkle the macadamia nut topping over each muffin in the tin.
- Bake Muffins: Bake in the preheated oven for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Cool and Serve: Remove the muffins from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely. Enjoy as a healthy snack or breakfast option.
Notes
- These muffins are naturally sweetened with bananas and maple syrup, avoiding refined sugars.
- Made with whole wheat pastry flour, they have a wholesome texture and increased fiber content.
- They are dairy-free and easily vegan by substituting the egg with a flax or chia egg if preferred.
- The crunchy macadamia nut topping adds a delightful texture contrast.
- Perfect for fall or anytime you want a nutritious, flavorful muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 159 kcal
- Sugar: 10.6 g
- Sodium: 150 mg
- Fat: 5.5 g
- Saturated Fat: 2.0 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25.7 g
- Fiber: 3.2 g
- Protein: 2.4 g
- Cholesterol: 28 mg
