When that sweet tooth kicks in, it doesn’t always need to be accompanied by a guilt trip. These flourless pumpkin banana peanut butter muffins, great for an on-the-go breakfast or snack, are the perfect way to both satisfy and nourish. And it doesn’t hurt that they’re super simple to make.
1/2 cup pumpkin puree
1 ripe mashed banana
1/2 cup peanut butter
2 tablespoons honey
1/2 teaspoon baking powder
2 teaspoon vanilla extract
1 teaspoon cinnamon
1 handful of chocolate chips
Preheat your oven to 400 degrees Fahrenheit. Blend the pumpkin, banana, eggs, peanut butter, honey, baking powder, cinnamon and vanilla until they form a fine puree.
Warning: you’ll be tempted to lick the batter right then and there as the smell of peanut buttery goodness floods the room.
Next, line your baking dish with cupcake tins and scoop equal amounts into each one. Top each muffin with 4 to 5 chocolate chips. Feel free to get creative here — blueberries, strawberries, walnuts, butter sugar crumble or cream cheese can also make great toppings.
Depending on how big your muffins are, bake for 30 to 40 minutes. Check often to make sure they don’t burn. After they turn golden brown, take them out, let cool and enjoy.
The muffins taste great in a yogurt bowl with frozen fruit, granola, maple syrup and — you guessed it — more peanut butter.
Email Celina Khorma at [email protected]