This is a recipe I made up to make muffins that were fat-free, so just a little more wholesome. Basically, it's a mix of pumpkin bread and banana bread, but without butter or oil. This recipe is good for adapting to those that do not care about it being fat-free. Adding mini chocolate chips makes the muffins sweeter, but still not too unhealthy.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

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  • Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.

  • Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.

  • Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.

  • Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.

Nutrition Facts

220 calories; protein 4.7g; carbohydrates 44.1g; fat 4.9g; sodium 216.2mg. Full Nutrition
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