|Breakfast! A banana pumpkin spice muffin with apple butter and breakfast blend coffee. Yum.|
These are so good. I am a pumpkin bread fanatic! Pumpkin anything, really. Pie, soup, curry, if it has pumpkin I’ll at least try it 🙂 But I digress. These are simple, delicious healthy muffins that have a savory sweetness that makes them very grown up. So the next time you are in charge of breakfast for your moms group, give these a try.
preheat your oven to 325 degrees.
What you need:
2 medium sized really ripe bananas
1 cup of canned pumpkin (fresh cooked if you’re feeling froggy)
1/2 cup of raw honey
2 large eggs at room temp
1 cup of Honey-Nana Chobani Champions yogurt
1 TBS vanilla extract
1 TBS korentje cinnamon
1TBS ground cardomom
1/2 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
2 cups of white whole wheat flour
Mash your bananas, pumpkin, and honey together. Mix in the remaining wet ingredients. Mix together all your dry ingredients and add 1/2 cup at a time to your wet mix. Distribute the batter into a lined muffin tin, filling each cup just over half full and bake for 16-19 minutes, until toothpick inserted come out clean. Be careful not to over bake or the muffins will be dry. Makes approximately 18 muffins.