November 30, 2016

Healthy Pumpkin Banana Muffins

I always like to use up ingredients, produce and refrigerated items I have so I don’t have to throw them away. Two ingredients I had were 2 very ripe bananas and about a cup of a can of pumpkin puree. I enjoy baking so I wanted to make a healthy, baked good.
I merged a few of my go-to recipes together and I created this. This is a perfect to-go recipe and it makes two dozen muffins, so therefore PLENTY to freeze for later. If I know I’m going to have a busy morning, I’ll take out a little freezer bag from the freezer with several frozen muffins inside so it can thaw overnight. In the morning I’ll just heat up a couple in the microwave for a moment, and sometimes I’ll add a little peanut butter or nut butter.  
This recipe has some major power houses: almond flour. oats, pumpkin, cinnamon, bananas and walnuts. It’s a win win for health and they are good too. 
2 c. almond flour
3/4 c. steel cut, quick oats
1/4 c. quick oats
2 t. cinnamon
1/2 t. nutmeg
1 t. baking soda
1/2 t. fine sea salt
1/2 c. walnuts, chopped (optional, but encouraged)
1/2 c. chocolate chips (optional, but encouraged- because CHOCOLATE. 
I used 70% cocoa chocolate chips)
3 eggs, beaten
1 c. pumpkin puree
1-2 mashed bananas
6 T melted unsalted butter
1/2 c. maple syrup
1 t. vanilla extract
Preheat oven to 350 degrees. Line muffin tins with liners.
One one bowl, mix together the almond flour, all oats, cinnamon, nutmeg, baking soda, salt, walnuts, and chocolate chips.
In another bowl, mix together eggs, pumpkin, bananas, butter, maple syrup, and vanilla extract.
Add wet ingredients to the dry ingredients. It’ll be a thicker consistency. Fill muffin liners 3/4 full and bake for 25 (or 30) minutes.

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