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Pumpkin Mini Muffins

by on October 27, 2015 in Breads, Muffins October 27, 2015 BreadsMuffins
See post on Jessica Addeo’s site!
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Level: Easy

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Description

Whole wheat and no sugar added! The perfect portable and convenient breakfast or snack!

Ingredients

  • 1 whole Ripe Banana, Mashed
  • 1 can (15 Oz. Size) Pumpkin Puree
  • ½ cups Dried Cranberries, Chopped
  • 2 whole Eggs, Beaten
  • ½ cups Milk
  • 2 Tablespoons Honey
  • 1 Tablespoon Vanilla Extract
  • 2 cups Whole Wheat Pastry Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Ginger
  • ½ teaspoons Allspice
  • ½ teaspoons Sea Salt
  • 1 Tablespoon Chopped Walnuts
  • 1 teaspoon Ground Flaxseed

Preparation

Preheat oven to 375ºF. Coat mini muffin pay with any cooking spray of your choice (I used olive oil and a Misto spray and it didn’t negatively impact the taste).

Combine mashed banana, pumpkin puree, cranberries, eggs, milk, honey and vanilla in a mixing bowl. (I used electric mixer.) Add flour, baking powder, baking soda, all the spices, salt, nuts, flaxseed. Gently mix until combined.

Fill mini muffin pan with batter and bake for 20–25 minutes.

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