Healthy Pumpkin Muffins
Pumpkin bread made with organic whole wheat flour, sweetened with bananas (no refined sugars) topped with pumpkin seed crumble!
Ingredients
- 2 ripe bananas
- 2 eggs
- 2 Tbsp melted & cooled coconut oil
- 1/2 cup plain greek yogurt I love Siggis
- 1/2 cup pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 Tbsp pumpkin pie spice
- 1/4 tsp salt
- 1 1/2 cups whole wheat flour (or GF flour)
- 1 cup chocolate chips
- 1 tbsp flax meal
Pumpkin Crumble
- 1 Tbsp Pumpkin Seeds
- 1 Tbsp melted coconut oil
- 1 Tbsp Coconut Sugar
Instructions
- Preheat oven 350F. Grease muffin pan.
- Mash banana in a bowl, add in pumpkin, yogurt, egg & coconut oil. Whisk well together.
- Then add in coconut sugar, honey, and vanilla. Next, add baking soda, powder, salt, flax meal, and pumpkin spice.
- Slowly fold in the flour then chocolate chips.
- Combine the crumble topping if using.
- Pour batter evenly into muffin pan then top with crumble.
- Cook 25-30 minutes. Check with toothpick to make sure done.
- Keep in the fridge in an airtight container for 5 days or wrap individually and freeze.