Happy October, everyone! Seriously, how are we already three-quarters into the year?
I have a confession to make… I still haven’t had a pumpkin spice latte yet. Eeeek, around this time last year I was sipping on one every day and buying everything pumpkin off the shelves. I made sure to grab cans and cans of pumpkin while at the grocery store earlier this week. Every aspect of fall (and fall flavors) excites me! And, don’t even get me started on the cider mill…. fingers crossed it makes the agenda this weekend.
My boyfriend left me alone for a night and of course, I do what I always do… BAKE! Another confession: I totally guestimate when I bake. I know they say baking is like chemistry and there is some type of algorithm to measuring this and that… but I’m totally a go with the flow type of gal.
To get my pumpkin fix, muffins or some type of bread were at the top of my list. And just like at the end of every week, a few ripe bananas are hanging on the banana stand. Who doesn’t love a good ‘cup’ of pumpkin? Get it. Cupcake. Muffin. Okay, sometimes I think I’m clever.
These pumpkin banana muffins are so good – it’s literally the epitome of fall! My kitchen smelt like pumpkin-cinnamony heaven.
And it’s loaded with so much goodness – and topped with a sweet yet healthy treat! They’re so easy to make (and even easier to eat), you honestly have no excuse.
Perfect for a gran-n-go breakfast, midday snack or evening dessert! And, pairs nicely with a cup of chai tea or… a pumpkin spice latte 🙂
HERE IS WHAT YOU’LL NEED:
2 ripe bananas, mashed
1/2 can pumpkin puree
1/3 cup light brown sugar
1 Tbsp extra virgin olive oil
1 Tbsp honey
2 cups whole wheat flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 tsp nutmeg
2 Tbsp flax seeds
1/3 cup steel cut oats
1 tsp cinnamon
1 Tbsp brown sugar
1 Tbsp butter spread with flax seed oil
Preheat the oven to 350 degrees.
Line a 12-count muffin tin with paper liners. Set aside.
In a medium bowl, mix mashed banana, pumpkin puree, light brown sugar, olive oil, honey and egg. In a separate bowl, combine flour, baking power, baking soda, salt, cinnamon and nutmeg.
Add flour mixture in quarters, and mix to combine. Fill muffin tins 3/4 of the way full.
To make the oat-flax topping, combine flax, oats, cinnamon, brown sugar and butter spread. Sprinkle a spoonful (or fork-full) in each muffin tin.
Pop in the oven for 25 minutes. I had some leftover batter so I made a mini loaf (baked for 30 minutes). Cool for 10 minutes and enjoy!