Pumpkin Banana Muffins
A healthier whole-grain banana muffins recipe made without eggs using Greek yogurt, pureed fruit, and canned pumpkin.
Servings 24 muffins
Calories 194kcal
Ingredients
- 7 ripe bananas
- 1/2 cup extra virgin organic coconut oil can swap with avocado or olive oil
- 1 cups brown sugar can also use coconut sugar or maple sugar
- 3 cups Whole Wheat pastry flour
- 1/2 cup plain Greek yogurt
- 8 prunes
- 2 tsp vanilla
- 1 15 oz. can pumpkin
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
- 1/2 cup dark chocolate chips *you can also use chopped walnuts or pecans
Instructions
- Mash bananas.
- In a separate food processor or heavy-duty blender, blend prunes with yogurt until smooth and creamy.
- Mix bananas, coconut oil, yogurt puree, sugar, and vanilla until well blended.
- Sift all dry ingredients together and slowly add to wet mixture.
- Mix until just combined. Stir in chocolate chips or nuts, if using.
- Spray muffin pans with cooking spray and fill.
- Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
Nutrition
Calories: 194kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 252mg | Potassium: 283mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2989IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg