Whole Wheat Pumpkin Banana Muffins
Made with fresh pumpkin puree, ripe bananas and spices - Whole Wheat Pumpkin Banana Muffins make an easy on-the-go breakfast or snack!
Servings: 12 muffins
Calories: 157kcal
Ingredients
- 2 ½ ripe bananas divided
- 2 eggs room temperature
- 3 tbsp unsalted butter melted
- ¾ cup granulated sugar
- ¾ cup pumpkin puree
- ½ tsp vanilla
- 1 ½ cups whole wheat flour
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¼ cup unsweetened almond milk
Instructions
- Preheat the oven to 350 F. Grease a muffin tin and set it aside.
- In a large bowl whisk the two eggs then add two ripe bananas and mash with a fork so that there are only small lumps.
- Add the sugar, vanilla, melted butter and pumpkin puree and mix well.
- Place a large sieve over top of the bowl and add the whole wheat flour, salt, baking soda and spices. Use a spoon to work the dry ingredients through the sieve into the wet ingredients below. Remove the sieve and mix until combined.
- Add the almond milk and mix until combined.
- Use a large cookie or ice cream scoop to fill each of the muffin tin cups 3/4 of the way full. Place a slice of the remaining banana on top of each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and let rest a few minutes to cool slightly before eating.
Nutrition
Serving: 1muffin | Calories: 157kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 39mg | Sodium: 284mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g