Pumpkin Banana Chocolate Muffins

Here goes Saturday’s cook off---recipe number 2!

As I mentioned in my last post, my brother (who practically follows a Paleo diet), ate 5 of these little guys after I brought them out of the oven! Muffins have to be pretty good for him to go near them…so I think that says something about the taste.

Also, he knew they’d be as healthy as possible if I made them. ;)

These are great as a treat or as part of a fall-inspired breakfast!

1 ¾ cup whole wheat pastry flours (can use half white flour)

¾ cup raw sugar

¼ tsp salt

½ tsp nutmeg

½ tsp ground ginger

1/8 tsp ground cloves

1 cup pureed pumpkin

½ almond milk (or other nondairy milk, or apple juice)

¼ cup canola oil

¼ cup applesauce

2 Tbsp molasses

¾ cup chocolate chips

1 banana, mashed (optional)

Raw Sugar, for sprinkling
Preheat oven to 400 degrees F. Line a muffin tin with 12 muffin liners.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. In a separate bowl, whisk together pumpkin, almond milk, canola oil, applesauce, molasses, and mashed banana, if using.

Gently fold wet ingredients into the flour mixture until almost combined. Add chocolate chips to and finish mixing, folding just until combined.

Fill the muffin liners till almost full, using an ice cream scoop for measurement. Sprinkle a pinch of raw sugar on the top of each muffin, then bake for about 20 minutes, or until a toothpick comes out clean.

Allow to cool in the pan for about 5 minutes, and then transfer to a wire rack to complete cooling.