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Pumpkin Banana Chocolate Chip Muffins
I make muffins for my grand children and they really enjoy this recipe from Healthy Girls Kitchen.
3/4 cup whole wheat flour
3/4 cup whole wheat pastry flour
3/4 cup organic sucanat or date sugar or coconut sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 tsp ground cinnamon
wet ingredients:
2 medium frozen bananas, placed into a bowl and defrosted in a microwave on high for 1 1/2 minutes
OR 2 medium fresh very ripe bananas, mashed until creamy
1/4 cup unsweetened almond milk or non-dairy milk of your choice
1/4 cup unsweetened applesauce
1 cup canned pumpkin puree
1 1/2 tsp vanilla
1/2 cup grain sweetened vegan chocolate chips or raisins
Preheat your oven to 350 degrees. Line muffin tins with cup cake liners or use a 12 muffin silicone muffin baking pans.
Into a big bowl, place all of the dry ingredients. Stir gently to incorporate. I like to use a wire whisk for this.
Into a medium bowl, place all wet ingredients. Stir well. You can use an immersion blender or whisk to blend wet ingredients, if you have large banana pieces in your wet ingredients this will break them up.
Pour wet ingredients into dry ingredients and stir together – but do not over mix. Muffin batter doesn’t need a lot of stirring. Add the chocolate chips or raisins.
Spoon batter into prepared 12 muffin cups about 2/3 full.
Bake in preheated 350 degree oven for 20 – 24 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Would you choose chocolate chips or raisins?
Enjoy! Get Healthy 🌱 Stay Healthy
🌱One Meal At A Time 🌱
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