Wednesday, November 19, 2014

Pumpkin Banana Muffins with Hemp & Flax Seeds

I literally cannot make enough of these muffins! I always try to bake enough to freeze so we can enjoy them throughout the week as snacks and for a quick breakfast....but, they never seem to make it to the freezer. My kids scarf these down (and so do I)....I think my daughter has eaten three today....yep, she has - one for breakfast, one for a snack (and she ate the one I took out for myself, too)....about thirty minutes ago she asked me if she could have one for her dessert. I will happily oblige.  They are full of fiber from the pumpkin, omegas from the flax, and protein from the hemp seeds. Win, win, win! The bananas give a great dose of potassium and vitamin C. These muffins are little power-houses of health. And even though they are low in sugar, they are absolutely delicious!! YUM! Whip up a batch today (actually, it might be wise to whip up two). Enjoy!

1/3 c coconut oil (and a little bit for greasing the pan)
2 very ripe bananas
1/2 cup coconut sugar (find this at Whole Foods or in the organic section of the grocery)
1/4 cup coconut syrup (find this at Whole Foods- or if you can substitute honey or pure maple syrup)
2 eggs
1/3 cup canned pumpkin puree
3/4 cup whole wheat pastry flour
1/2 cup oat flour
1/4 cup ground flax seeds
1/4 cup hemp seeds
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 cup Enjoy Life chocolate chips (these are dairy, nut and soy free)

Preheat oven to 350F

Line a muffin pan with cupcake liners.

Melt the coconut oil in a large microwave safe bowl for about 50 seconds. Remove bowl from microwave and use a wooden spoon to stir it around until it is completely liquid. Add the two bananas and mash well. Add the coconut sugar and the coconut syrup to the banana/oil mixture and stir until combined. Add the eggs one at a time and combine; add pumpkin and stir. Add the rest of the dry ingredients from the whole wheat pastry flour to the cinnamon. Stir to combine. Fold in chocolate chips.

Use a 1/4 cup measuring cup to scoop batter into the lined muffin pan. Bake for 21 - 22 minutes or until the muffin springs back when gently touched.  Let cool on the counter. I can usually get about 15 muffins out of this recipe.


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