These muffins are good--moist, tender, and full of flavor. They also are easy to make and loaded with nutrition. Rather than refined sugar, the muffins get their sweetness primarily from mashed bananas, pumpkin puree (yes, it's a bit sweet), and a little date puree (it's easy to make, don't worry). Sweet spices intensify the flavors, and whole wheat flour provides beneficial fiber. I use ground, toasted walnuts to increase the protein in the muffins as well as provide additional taste. The dark chocolate chips in the muffins are optional, but they make the muffins a special treat. In moderation (as always!), the muffins are fine if you're on a diabetic diet or want to "eat healthy." We like the muffins for breakfast and as a snack with a cup of coffee or tea. The muffins also make a great--and nutritious--after school snack with a glass of milk. Enjoy!

No Sugar Added Banana, Pumpkin and Chocolate Chip Muffins (Diabetic Friendly, No Artificial Sweeteners) -- Makes 12
2 large eggs
2/3 cup of pumpkin puree
1/3 cup of canola oil
2 small/medium very ripe mashed bananas (about a cup)
1 teaspoon of vanilla
1/4 cup of milk
1/3 cup of date puree (barely cover dates with boiling water, let them sit until cool and
mash the dates and any remaining water until smooth--or process them in a food
processor)
1 teaspoon of lemon juice
1 1/2 cups of white whole-wheat flour
1/4 cup of quick oats
1 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of pumpkin pie spice
1/2 cup of ground, toasted walnuts (or use finely chopped nuts)
1/2 cup of dark chocolate chips (optional, but good)
Spritz 12 muffin cups with non-stick cooking spray and set them aside. Add to a large bowl the eggs, pumpkin puree, canola oil, mashed bananas, vanilla, milk, date puree, and lemon juice. Whisk the wet ingredients together well. Add to the bowl the white whole-wheat flour, oats, baking soda, salt, pumpkin pie spice, and ground nuts and stir them into the wet mixture just until mixed. Stir in the chocolate chips, if you're using them. Divide the mixture evenly among the muffin cups.
Air Fryer: Air fry the batter at 320 degrees for about 20 minutes or until the muffins are golden brown and a pick inserted in the center comes out with no wet batter attached. Let the muffins cool in their cups for a few minutes before removing them to cool completely.
Oven: Preheat the oven to 350 degrees. Bake the batter for about 20 minutes or until golden brown and a pick inserted in the center of a muffin comes out with no wet batter attached. Let the muffins cool in their cups for a few minutes before removing them to cool completely.

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