About the Recipe
Pumpkin puree and mashed banana add enough natural sweetness but maple syrup helps these along while the chocolate chips is full on decadent. I enjoy one or two with a mug of tea for high-fibre snack.
Ingredients
1 medium banana, mashed
1 can pumpkin puree (15 oz)
1/4 cup maple syrup (or 2 tbsp steevies sugar free maple syprup substitute)
1/2 cup sugar free applesauce
1 tsp vanilla extract
1 cup oat flour
1 cup white all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ginger powder
1/2 cup dark chocolate chips (reduced sugar if you wish)
Preparation
Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, applesauce and vanilla.
In a small bowl, combine flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.