We are making the famous banana pumpkin chocolate chip muffins. So the there is more ingredients to this one than we normally have in the recipe. But they’re all clean. They’re all good, clean ingredients.
Ingredients (12 muffins)
- Two bananas 🍌
- A quarter cup of MCT oil
- Half a cup of yogurt (non-dairy if you need the recipe to be non-dairy)
- A quarter cup of maple syrup or honey 🍯
- Half a cup of milk (you can use coconut milk, almond milk, oat milk, or dairy milk)
- Three quarters a cup of pumpkin 🎃
- One egg 🥚
- One teaspoon of vanilla
- One and three quarters of flour or CTP
- One teaspoon of pumpkin spice
- One teaspoon of cinnamon
- One teaspoon baking soda
- One teaspoon baking powder
- A quarter teaspoon of salt
- A quarter of a cup of chocolate chips
Directions
Preheat your oven to 425. Mash bananas.
Throw everything into one bowl. Some people like to mix dry ingredients and wet ingredients, and that’s fine, too. I just like to use one bowl, mix everything into one. Add the MCT Oil. Then your yogurt, sweetener, milk
Move on to some dry ingredients next. One teaspoon of vanilla, and then we’re going to add our flour or CTP. Add the pumpkin spice and one teaspoon of cinnamon. And then we’ve already mixed the baking powder, baking soda and salt. And then add the chocolate chips.
I wanted to show you guys the Parchmin paper muffin cups. They’re a lifesaver, so I’m not sure why the healthy baking seems to stick to the paper. So you’re having to peel off the paper off your muffin. It’s not so pleasant. So these are a little bit more expensive, but they just peel off so nice and smoothly.
Another thing to know when we’re using alternate flours and healthy baking is that the muffins don’t rise like traditional muffins so often, the amount that you put in the cup is how big the muffin will be. Might rise a little bit, but they don’t get that muffin top on them.
So we’re going to bake these at 425 for 5 minutes and then we’re going to turn it down to 350 for about 20 minutes.
