As you may have read in some of my past posts, pumpkin is a superfood that just happens to be delicious too. Plus it’s fall and nothing is better then warm muffins, especially pumpkin muffins, with your morning tea or coffee. Here is an even tastier and healthier version then the run-of-the-mill variety of pumpkin muffins as you’ll find banana and flax seeds in them. Full of antioxidants, good fats and flavor, it will be tough to have just 1!
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 2 egg replacers (like EnerG), prepared
- 1/4 cup packed brown sugar
- 2 medium overripe bananas, mashed
- 1/2 c pumpkin butter
- 2 Tbsp canola oil
- 2 Tbsp flax seeds
- 1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees and grease a muffin pan with with nonstick olive oil or baking spray. Set aside.
In a large bowl combine flour, baking powder, flax seed, cinnamon, baking soda, salt, and nutmeg. Make a well in center of mixture; set aside.
In medium bowl combine egg replacers, sugar, banana, pumpkin butter, and oil. Add this mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped nuts, if desired. Spoon batter into prepared muffin pan.
Bake at 350 degrees about 20 minutes or until toothpick in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, cool completely on wire rack.