Pumpkin-Banana Muffins
Start your morning with a sweet, diabetes friendly treat with these pumpkin-banana muffins. Lower in carbs than store-bought muffins, pair this with a cup of coffee for the perfect start to your day.Add a Microwave Egg and Veggie Jar or Spinach and Egg Bites to help round out your breakfast with some veggies and protein!
Ingredients
- whole wheat flour 1.50 cup white whole wheat flour
- brown sugar 0.33 cup
- baking soda 1.00 tsp
- salt 0.50 tsp
- pumpkin pie spice 2.00 tsp
- eggs 2.00
- pumpkin puree 1.00 cup
- canola oil 3.00 tbsp
- banana(s) 1.00 small mashed
- vanilla extract 1.00 tsp
- walnuts 0.25 cup finely chopped
Instructions
- 1
Preheat the oven to 350 degrees F and line a muffin tin with liners.
- 2
Mix flour
- 3
sugar
- 4
baking soda
- 5
salt
- 6
pumpkin pie spice in a large bowl.
- 7
In a small bowl
- 8
mix together the eggs
- 9
pumpkin puree
- 10
oil
- 11
banana
- 12
and vanilla.
- 13
Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the walnuts.
- 14
Scoop the batter into muffin tins and bake for 18-20 minutes
- 15
until a toothpick comes out clean.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on diabetesfoodhub.org