Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch
Healthy pumpkin banana muffins with an incredible macadamia nut crunch topping. These easy pumpkin banana muffins are naturally sweetened, made with whole wheat flour and have amazing flavor. Plus they’re dairy free and easily made vegan. The perfect snack or breakfast treat, especially in the fall!
Ingredients
- 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
Instructions
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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.)
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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.
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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.
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Next add 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.
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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.
Recipe Notes
To make vegan: this recipe is dairy free and can easily be made vegan by using a flax egg, which is 1 tablespoon flaxseed meal + 3 tablespoons water.
To make gluten free: I haven't tested this recipe as gluten free yet but I'd suggest trying a 1:1 gluten free flour or chickpea flour. You may need to add a splash or two more milk to the batter.
To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.