Adapted Healthy Pumpkin Banana Muffins (Original from Vseward) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I adapted a recipe already here, created by Vseward. I halved the recipe, used all whole wheat flour and oat bran, and used agave nectar and maple syrup instead of the sugars. Ingredients:
1 cup whole wheat flour |
1 cup oat bran |
1/3 cup rolled oats |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon pumpkin pie spice |
2 ripe bananas, mashed |
1/2 cup applesauce |
0.5 (15 ounce) can pumpkin |
2 eggs, lightly beaten |
1/2 cup agave nectar |
1/2 cup maple syrup |
1/2 cup chopped walnuts, toasted |
Directions:
1. Preheat oven to 350 degrees.
2. Spray muffin tin with nonstick cooking spray.
3. Combine dry ingredients (flour through pumpkin pie spice) in bowl and stir well.
4. Combine remaining wet ingredients (bananas through maple syrup) in a large mixing bowl and mix until smooth.
5. Mix in flour mixture.
6. Gently fold in toasted walnuts.
7. Spoon into prepared muffin tin.
8. Bake for 25-30 minutes, until knife or toothpick comes out clean.
9. Remove muffins from pan and cool on wire rack.
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