Healthy Pumpkin Banana Muffins

These healthy pumpkin banana muffins are super moist and have the perfect balance of natural sweetness and warm fall flavors

Ingredients

• 1 1/2 cup all purpose flour, white whole wheat flour, or spelt flour
• 1 teaspoon baking powder (aluminum-free)
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 2 medium over ripe banana (240g weighed without the peel)
• 3/4 cup (180g) unsweetened pumpkin puree
• 1 egg ( see note)
• 1/2 cup (90g) canned white beans, rinsed and drained (look for no or low-salt-added)
• 1 teaspoon vanilla extract

Optional

• 3-4 tablespoons maple syrup or date syrup
• 1/4 cup dried fruits like raisins, chopped dates
• 1/4 cup chopped pecans, walnuts

Steps

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, add all the dry ingredients. Stir to evenly combine.
• In a food processor/blender, add all the wet ingredients. Puree until smooth.
• Combine the wet ingredients into the dry ingredients and combine everything together. Don't overmix.
• Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-25 minutes, until inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.