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Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 314 reviews
  • Author: Alvarez
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch are a deliciously moist and naturally sweetened treat made with whole wheat pastry flour, pumpkin puree, and ripe bananas. Topped with a crunchy macadamia nut mixture, these muffins offer a perfect balance of wholesome ingredients and comforting fall flavors. Dairy-free and easily vegan, they make an ideal snack or breakfast option that the whole family will enjoy.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 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

Topping

  • 3 tablespoons coconut sugar
  • 2 tablespoons whole wheat pastry flour
  • 1 tablespoon melted coconut oil
  • 1/4 cup finely chopped macadamia nuts

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners and spray the inside of them with nonstick cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine mashed bananas, pumpkin puree, egg, vanilla extract, maple syrup, olive oil, and almond milk. Mix thoroughly until smooth.
  3. Whisk Dry Ingredients: In a separate medium-sized bowl, whisk together whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agent.
  4. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and mix gently until just combined. Avoid overmixing to keep muffins tender.
  5. Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about two-thirds full for proper rising.
  6. Prepare Topping: In a small bowl, mix coconut sugar, whole wheat pastry flour, melted coconut oil, and chopped macadamia nuts until the mixture resembles wet sand.
  7. Add Topping to Muffins: Distribute the topping mixture evenly over each muffin, pressing lightly to adhere if necessary.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
  9. Cool and Serve: Remove muffins from the oven and allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • These muffins are naturally sweetened with maple syrup and ripe bananas, making them a healthier alternative to traditional muffins.
  • Using whole wheat pastry flour gives a tender crumb and adds nutritional value.
  • The macadamia nut crunch topping adds a delightful texture contrast and can be substituted with other nuts if desired.
  • The recipe is dairy-free and can be made vegan by substituting the egg with a flax or chia egg.
  • Perfect for a wholesome breakfast or as a nutritious snack during the fall season.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 159
  • Sugar: 10.6 g
  • Sodium: 150 mg
  • Fat: 5.5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 3.0 g
  • Trans Fat: 0 g
  • Carbohydrates: 25.7 g
  • Fiber: 3.2 g
  • Protein: 2.4 g
  • Cholesterol: 30 mg

Find it online: https://mycopyrecipe.com/healthy-pumpkin-banana-muffins-with-macadamia-nut-crunch-recipe/