Healthy Pumpkin Banana Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,890.1
- Total Fat: 64.4 g
- Cholesterol: 372.0 mg
- Sodium: 2,671.2 mg
- Total Carbs: 307.6 g
- Dietary Fiber: 31.9 g
- Protein: 46.5 g
View full nutritional breakdown of Healthy Pumpkin Banana Oatmeal Muffins calories by ingredient
Introduction
Healthy Banana Bread with a Festive Fall twist! This 21 Day Fix Healthy Pumpkin Oatmeal Banana Bread is dairy, gluten, refined sugar free, oil free, and yet full of good for you fiber. It’s our family’s new favorite pumpkin flavored treat! Healthy Banana Bread with a Festive Fall twist! This 21 Day Fix Healthy Pumpkin Oatmeal Banana Bread is dairy, gluten, refined sugar free, oil free, and yet full of good for you fiber. It’s our family’s new favorite pumpkin flavored treat!Number of Servings: 1
Ingredients
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2 cup Oats, Quaker (1 cup dry oats)
2 medium (7" to 7-7/8" long) Banana, fresh
.5 cup Pumpkin, canned, without salt
.25 cup Honey
.25 cup Maple Syrup
2 large Egg, fresh, whole, raw
1 tsp Cinnamon, ground
1 tsp Pumpkin Pie spice
1 tsp Baking Soda
.5 tsp Salt
4 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
1 tsp Vanilla Extract
.5 cup pieces or chips Walnuts
Tips
I found using parchment paper a big help! (always)
Directions
Preheat oven to 325 degrees Fahrenheit and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil or coconut oil spray.
Place oats in your food processor or blender and pulse until you have a fine flour. Measure and be sure you have two cups of flour.
In a large bowl, whisk the honey, vanilla, and pumpkin together together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.
In a smaller bowl, mix baking soda, salt, pumpkin spice, cinnamon, and whisk to blend. Then fold in the flour, mixing just until the batter is combined.
Gently fold in the chocolate chips if you are using them.
Pour the batter into your prepared loaf pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Serving Size: 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user TORTOISESHELL.
Place oats in your food processor or blender and pulse until you have a fine flour. Measure and be sure you have two cups of flour.
In a large bowl, whisk the honey, vanilla, and pumpkin together together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.
In a smaller bowl, mix baking soda, salt, pumpkin spice, cinnamon, and whisk to blend. Then fold in the flour, mixing just until the batter is combined.
Gently fold in the chocolate chips if you are using them.
Pour the batter into your prepared loaf pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Serving Size: 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user TORTOISESHELL.