Finals week is now upon us and that just gives me a reason to bake -all to relieve the stress, of course. Even though its like what... 90 degrees here in LA? I was craving for some fall aromas and flavors. And pumpkin, is definitely one of my fall favorites! Especially since the puree itself is so conveniently packed into a can (and easily accessible for that matter), I find that its an ingredient I tend to fall back to when I want something quick and easy. And these super healthy, pumpkin banana muffins have yet to fail me. They came out so soft and moist, all while holding a muffin-like texture.
Here's a quick disclaimer though: I made these muffins so that they weren't all that sweet, I wanted to avoid using too much sugar and opted more for the natural flavoring of pumpkins + bananas, so if you want it sweeter, add more sugar! But otherwise, here's my version of a butter-free, somewhat flour-free muffin recipe!
Here's what you'll need:
Dry ingredients:
1 1/2 cup of oat flour
-- I blended oatmeal and made it into flour
1/2 cup oats
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin spice
1/2 tsp salt
Wet ingredients:
2 bananas (mashed)
2 eggs
1 can Libby's pumpkin puree
1/2 cup nonfat greek yogurt
1 tsp vanilla extract
1/2 cup brown sugar
Toppings (optional):
Chopped apple bits
Crumbled walnuts
Mix all the dry ingredients and wet ingredients separately first. Then add the dry into the wet. If you want, you can also top your muffins with apples and walnuts, as I have done. But I found that adding these toppings may overwhelm the taste of pumpkin and bananas, so enjoy it as you will :)
Bake at 350 degree for about 25 minutes and allow it to cool for 10 minutes!
Only 5 more days until this rigorous quarter is over and I'll be on a plane to Hawaii... This week can't come any sooner!
Happy sundaze,
Theresa
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