Healthy Pumpkin Muffins
These healthy pumpkin muffins swap butter and oils for banana and plain Greek yogurt. After tasting these, you won't want to go back to the unhealthy versions!
Ingredients
- 2 ripe bananas mashed
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt I used fat-free, but you can include fat if you would like
- 1/3 cup honey or maple syrup I prefer maple syrup to go with the pumpkin flavor
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup chocolate chips or nuts optional
Instructions
- Preheat oven to 350° F, line a muffin tin with foil or non-stick liners
- Mix your bananas, pumpkin, Greek yogurt, honey, eggs and vanilla together until smooth and creamy
- Add in whole wheat flour, baking powder, baking soda and salt, mix slightly
- If adding in chocolate chips or nuts, add them in and keep mixing
- Mix batter until all ingredients are just incorporated, it's okay to have a few small lumps.
- Fill prepared muffin tin cups about 3/4 of the way with batter (I used a 1/4 cup measuring cup and overfilled it a bit to pour the batter into the muffin tin)
- Bake at 350° F for 18-20 minutes, or until a toothpick inserted comes out clean
- Allow to cool in the muffin tin for a few minutes, and then remove and finish cooling on wire rack