Pumpkin Banana Crumb Breakfast Muffins
Each morning I want to kick start my family off on the right foot. That start always involves breakfast. I can’t begin a day without eating at least something. If you are a breakfast-skipper, I’m gonna try to understand you better because, frankly, I don’t know how you do it. I’ve gotta have something.
Anyway, when I see the word breakfast in a recipe, to me it means it’s healthier in someway. Agreed? I thought so. At least that’s how I think when I add the word breakfast in a recipe that I’ve posted.
So here’s to a healthy breakfast muffin infused with fall flavors. I’ve made it with whole wheat flour (I use the white whole wheat from Trader Joe’s). Originally I had taken my Double Chocolate Banana Breakfast Muffins, and made it with only pumpkin purée and no bananas. The muffin just wasn’t sweet enough in my book, and I didn’t want to add extra sugar. Sooo I used some mashed up banana along with coconut sugar to sweeten the deal avoiding the additional sugar. They’re dairy-free with the coconut oil and non-dairy milk (but you can use dairy milk if you really want). And I’ve filled the muffin with all sorts of wholesome seeds like hemp, flax, pumpkin and chia and then some pecans for protein, fiber, and all-around general good health. Pecans are simply the best!
Sound like a good start to your day? Not only have we had these for breakfast, but they make a great on-the-go snack, and we’ve even been known to have these for dessert. The crumble top makes this.
And if it isn’t fall or you just don’t want to use pumpkin, feel free to make this with exclusively banana purée, and you can omit the cinnamon, cloves, nutmeg, and ginger if you must. I use about two mashed bananas and fill the rest the pumpkin purée to make 1 3/4 cup. Learn how to make pumpkin purée in a crock-pot here.
Wanna make super frugal pumpkin purée in the crock-pot?
Here’s more pumpkin love…