I’m back from Denver and not ready to come down from that vacation high. I realized after typing that last sentence that it was a fantastic pun. Hah.
In all seriousness, our trip to Utah and Denver was a raging success. Besides one near-death experience hiking and getting stuck at 10,000 feet in a outrageous ice/snow storm, things were incredibly awesome. There were so many places that I wanted to stop and eat at, or mountains I wanted to hike; I wish I was able to get all of it in. I do want to give a huge thanks for all of your fabulous recommendations over on Instagram. I’ll be definitely doing an AK guide to Denver SOON!
In other news, Tony and I are contemplating doing some sort of food challenge for the rest of November until Thanksgiving. I’m curious if we’ll be able to stick to a Paleo/Whole30 diet in anticipation of diving straight into pie in a few weeks. Who knows! If we end up trying it out, I’ll be sure to keep you posted. It’s really just for fun and a way to get us back to clean eating (or me back to clean eating).
In the meantime, I’ve got healthy pumpkin banana muffins for you! Wholesome, filling muffins with the best crunchy topping on the planet made with macadamia nuts. Please tell me you haven’t forgotten how buttery and lovely macadamia nuts taste? Now imagine it on top of fluffy and healthy pumpkin banana muffins. YES sir!
These healthy pumpkin banana muffins are naturally sweetened with banana and a hint of maple syrup. Both pumpkin and banana flavored shine through and are well balanced so it isn’t overpowering one way or the other. Basically these glorious muffins are the perfect healthy snack or breakfast treat to bake; I love the vitamin A from the pumpkin, fiber from the whole wheat flour, and the combination of healthy fats from macadamia nuts and coconut oil.
Actually, I love EVERYTHING about these muffins.
One more tiny note: This recipe is dairy free and can easily be made vegan by using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Hope you love these babes as much as I do!
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 159
- Fat: 5.5g
- Carbohydrates: 25.7g
- Sugar: 10.6g
- Fiber: 3.2g
- Protein: 2.4g
- 2 medium bananas, mashed
- 3/4 cup pumpkin puree
- 1 egg
- 1/2 tablespoon vanilla extract
- 1/4 cup maple syrup
- 1 1/2 tablespoons olive oil
- 1/4 cup unsweetened almond milk
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- pinch of cloves
- For the topping:
- 3 tablespoons coconut sugar
- 2 tablespoons whole wheat pastry flour
- 1 tablespoon melted coconut oil
- 1/4 cup finely chopped macadamia nuts
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of them with nonstick cooking spray (DO NOT FORGET TO SPRAY THE INSIDE OF THE MUFFIN LINERS OR THEY WILL STICK.)
- In a large bowl, mix together mashed banana, pumpkin, egg, vanilla, maple syrup, oil and almond milk. In a separate medium bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix. Evenly divide batter between muffin cups, filling about 2/3 of the way full.
- Next add in coconut sugar, flour, coconut oil and macadamia nuts to a small bowl. Mix together until it resembles wet sand. Evenly distribute topping over each muffin.
- Bake muffins for 18-23 minutes or until a toothpick inserted into the middle of a muffin comes out clean or with just a few crumbs attached. Makes 12 muffins.