back to the food…who doesn’t need a little pumpkin in there lives during these season changing times. i had a cup of pumpkin puree that has moved with us from the condo to the new house and decided it was nearing the non-usable stage so i better get cracking! i couldn’t find a recipe that tickled my fancy, so i morphed, added and took away until i had created my very own masterpiece. i love that these also helped use up a few of my gazillion frozen bananas, and that really the only added fat was from olive oil. these are hearty, while light and you can definitely taste the pumpkin, the spices and the sweetness of the bananas. it may have a long ingredient list, but they are a snap to whip up. a perfect snack for this chilly time of year.
pumpkin banana coconut muffins
makes 24-30 muffins
3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons cardamom
4 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon sea salt
1 cup sugar
1 cup brown sugar
1 cup milk
1 cup pumpkin
2 large rip bananas, mashed
juice of 1 lemon
1/2 cup olive oil
2 eggs
2 teaspoons vanilla
1/4 cup ground flax
1/2 cup coconut (you choose sweetened or unsweetened i did 1/2 and 1/2)
1/4 cup each chia seeds, pumpkin seeds & sunflower seeds
1. preheat oven to 375 degrees fahrenheit and either spray/grease muffin tins or line with paper/foil liners
2. in a large bowl, whisk flour, baking soda, spices, salt and sugar and set aside
3. in another bowl, combine milk, pumpkin, bananas, lemon juice, olive oil, eggs and vanilla and whisk until well blended
4. add wet mixture to dry and stir together until just incorporated.
5. fold in flax, coconut, and seeds and mix until well combined
6. spoon equally into muffin tins/liners and bake 20-30 minutes until golden on top and a toothpick inserted in the middle comes out mostly clean
