I love pumpkin spice (who doesn’t really – don’t tell me…I don’t want to know). This simple muffin is full of goodness & a great addition to the lunchbox (young or not so young).
Ingredients:
5 ripe bananas, mashed
1 small can of pumpkin puree
3/4 C of coconut or brown sugar
1 1/2 C of coconut milk (carton) OR skim milk
2 eggs
3C whole grain flour
1C hemp hearts
1C ground flax
1/2C raisins
2T baking powder
2t baking soda
2t pumpkin spice
2t cinnamon
coconut oil spray or coconut oil for greasing
Directions:
- Preheat the oven to 400F and spray the muffin tins with coconut oil or use a cloth & gently grease with coconut oil
- In a large bowl mash the bananas and add pumpkin, milk, sugar & eggs
- Add on top: flour, hemp hearts, flax, raisins, baking powder, baking soda & spices
- Mix together gently until well combined
- Scoop into muffin tins & bake for 20-25 minutes (or until the toothpick comes out clean)
Makes 24 muffins! And they freeze really well. I let them cool and then pop them into a large container for easy grabbing in the morning for school lunches!