I decided to put a new spin on the traditional Banana Nut Bread and add some tasty Homemade Healthy Pumpkin Butter to replace some of the fat and sugar. Make sure to save some of that pumpkin butter to top them with for extra deliciousness. These muffins also have a heart healthy boost of flax seed and are super moist.
Banana Nut Pumpkin Butter Muffins with Flax Recipe
3/4 cup Whole Wheat Flour
3/4 cup All Purpose Flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 slightly beaten eggs or 1/2 c egg beaters
1/4 cup packed brown sugar
2 medium overripe bananas, mashed
1/2 c Homemade Healthy Pumpkin Butter or store bought Pumpkin Butter
2 Tbsp Canola Oil
2 Tbsp flax seeds
1/2 C. chopped nuts (optional)
Preheat oven to 350 degrees and “grease” your muffin pan by spraying it with nonstick olive oil spray. Set aside.
In a large bowl combine flour,baking powder,flax seed, cinnamon, baking soda, salt, and nutmeg. Make a well in center of mixture; set aside.
In medium bowl combine eggs, sugar, banana, pumpkin butter, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped nuts if desired. Spoon batter into prepared pan.
Bake at 350 degrees about 20 minutes or until toothpick in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, cool completely on wire rack.
Makes 12 muffins at 3 Weight Watcher Points each.
** If Pumpkin Butter isn’t your thing, feel free to use Apple Butter.
Enjoy the nutty banana pumpkin spice muffins straight up.
Or warm and top with some additional Homemade Healthy Pumpkin Butter.