Healthy Pumpkin Banana Muffins
These Healthy Pumpkin Banana Muffins are vegan, gluten free, refined sugar free and mini! They are moist and soft and filled with pumpkin and banana goodness.
Servings: 19
Calories: 95kcal
Ingredients
- ⅓ cup banana (ripe, mashed and then measured - 100 grams)
- ½ cup pumpkin puree (canned, not pie filling - 112.5 grams)
- ½ cup pure maple syrup (170 grams)
- 4 tablespoons coconut oil (59 ml)
- 1 tablespoon cashew butter (or other nut/seed butter - 30 grams)
- 2 ¼ cup oats (old fashioned rolled oats processed into flour - 191 grams)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (use pumpkin pie spice for different flavor)
Instructions
- First start by processing the oats into a flour. Grease a muffin tin with coconut oil. and preheat the oven to 375° F.
- Next, add the mashed banana (make sure you mash then measure it) to a bowl with the pumpkin puree, pure maple syrup, melted coconut oil and cashew butter and whisk together until fully combined.
- Add the oat flour, cinnamon, and baking powder and use a spatula to fold everything together.
- Use a spoon or 1 ounce cookie scoop to fill 19 mini muffin holes and bake for 17 minutes, a toothpick should come out clean. (You can make these into regular muffins it will make about 6-7 and the bake time will be longer so use a tooth pick to check them. Let cool 15 minutes and store in a container for about 4 days or freeze 3 months.
Video
Notes
Room temp ingredients: Be sure the ingredients are room temp so that they don't harden the melted coconut oil upon contact.
Measuring the oats: To measure the oats, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on oats and oat flour for this recipe, not all flours weigh the same so please make sure that if you are substituting a different flour such as white flour, gluten free or any others that the best way to measure would be using the dry cup method.
Storing fresh: Placing baked goods in a sealed container is usually the best way, these pumpkin muffins will keep for about 4 days on the counter or 3 months in the freezer.
Nutrition
Calories: 95kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 83mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
