Pumpkin Banana Muffins-light
16 serves
*110 calories, 1.5 g. fat, 1.6 g. protein per serve*
2 c. of mashed pumpkin or butternut squash* will increase calories
1 1/4 c. of applesauce
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 TB cinnamon
1 banana
2 c. of flour (I used gluten free flour)
2 tsp of zantham gum if you use gluten free flour
1. Bake or microwave or boil or steam pumpkin until you have 2 c. of mashed pumpkin.
2. preheat oven to 180/350
3. In a mixing bowl combine eggs, apple sauce, vanilla, cinnamon.
4. Add in mashed pumpkin and banana
5. Add in flour and baking soda
6. Place in well greased muffin pans. I had silicon muffin liners which worked amazing. I also tried paper liners and the muffins stuck to them.
7. Bake for about 15-20 minutes.
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those look very good! I’ll have to try them someday, but canned pumpkin is pretty hard to find anywhere. do you think it would turn out as well if I used whole wheat flour?
Yeah it should be fine with whole wheat flour. Just boil your own pumpkin down and then mash it. You can also use squash. Sweet potatoe may work as well. good luck and let me know how it goes.
Do you know the nutritional content of these?
Hi there, I don’t. However, if you use the recipe builder at sparkpeople.com you can get the nutritional information for exactly how you make them š