Strawberry Coconut Banana Muffins as a base for these. I just swapped out a few ingredients and added some maple syrup and rolled oats.
Maple Pumpkin Banana Muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake breakfast snack bread healthy maple syrup pumpkin coconut oil rolled oats muffins American fall
Ingredients (20 muffins)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1/2 cup pumpkin puree
- 2 medium bananas, mashed
- 1 cup all purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup chopped pecans
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, and pumpkin puree. Mix on low speed until completely blended.
Then add mashed bananas and mix until smooth.
In a medium bowl, combine flours, pumpkin spice, baking soda, and salt. Mix with a spoon until well blended.
Add the flour mixture to banana/pumpkin mixture and mix on low until completely incorporated.
Next, add the rolled oats and pecans, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm or place on cooling rack and eat later.
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