My friend Alyssa is always sending me awesome pins on Pinterest for some great recipes. Her and I love to bake, and even one day talked about opening a bakery of our own. One with all healthy baked good of course! 😉 she sent me this one from beyonddiet.com. They turned out great! And both husband and toddler approved. I’m going to work on lowering the sugar in this recipe, but it is still a good whole food option of a muffin.
1/4 cup coconut oil, melted
1/2 cup raw honey
1/2 cup pumpkin puree
1 1/2 bananas, mashed
1/2 teaspoon vanilla extract
3/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/2 tablespoon pumpkin pie spice
Preheat oven to 350 degrees. Line muffin tin with cupcake liners and spray with cooking spray.
Mix coconut oil and honey together, then add pumpkin, bananas, egg and vanilla and mix well.
In a separate bowl mix the rest of the dry ingredients together. Add the dry ingredients to the wet ingredients and mix well.
Pour batter into tins and bake for 25-35 minutes. Let cool and enjoy!!
Nutrition information per muffin:
Calories- 170, fat- 10g, carbohydrates- 19g, fiber-2g, sugars- 16g, protein-3g