I’m so excited to share this recipe because guess what: it is HEALTHY and it is DELICIOUS! I love incorporating fruit and squash into sweet treats because it reduces the need for oil and added sugar. In this particular recipe, I used honey and maple syrup to sweeten it, so it has no refined sugar at all. There is also only 1/3 cup of canola oil in the whole batch, so feel free to indulge in these bad boys.
If you’ve spent time on my website, you know that I am a big believer in balance. I enjoy a good traditional dessert as much as the next person, but I also believe very strongly in listening to your body. I never feel great when I eat too much sugar. I feel tired, my skin is dryer, and I sometimes even experience mood swings. Recipes like this one are great because they satisfy my sweet tooth without all of the negative side effects, AND all of the ingredients are natural and wholesome. I don’t believe in counting calories religiously, but I do believe in relying mostly on simple and healthy ingredients in my cooking and baking. I hope that you give these muffins a try, and leave your feedback below!
Healthy Pumpkin Banana Muffins
Ingredients
- 2 ripe banans
- 2 eggs
- 1/4 cup canola oil
- 1 1/2 cups pumpkin puree
- 1/2 cup honey
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmet
- 1/4 tsp cloves
- Dash of cardamom optional
Instructions
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Preheat oven to 350 degrees. Place cupcake papers in tins (or grease them).
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Combine dry ingredients in a small bowl and set aside. Combine wet ingredients in a medium bowl.
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Add dry ingredients to wet, and distribute batter into baking tins.
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Bake for 25-27 minutes. Enjoy!!
Modifications
- Vegan? Substitute in two flax eggs, and use only maple syrup to sweeten.
- Love nuts? Add them in! 1/2 cup of chopped pecans or wanuts would be great in this recipe.