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Pumpkin Banana Crumb Breakfast Muffins

Author Sonja

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 2 Tbs baking powder
  • 3/4 tsp salt
  • 3 Tbs ground flax seed
  • 1 Tbs + 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1 3/4 cup pumpkin purée/banana mixture I use 2 bananas and fill the rest with pumpkin purée to make 1 3/4 cup
  • 2/3 cup coconut sugar or granulated sugar of choice
  • 1 egg
  • 1/3 cup coconut or almond milk
  • 1/2 cup coconut oil melted
  • 1 tsp vanilla
  • 1/3 cup pecans
  • 1/4 cup pumpkin seeds pepitas
  • 1 Tbs chia seeds
  • 1 Tbs hemp hearts

Crumble Topping

  • 1/4 cup flour
  • 1/4 cup oats
  • 2 Tbs coconut sugar or granulated sugar of choice
  • 1 Tbs coconut oil melted

Instructions

  1. Mix first 8 ingredients in a large bowl.
  2. Add remaining 10 ingredients (not including Crumble Topping), and mix until just combined.
  3. Mix crumble topping in a small bowl.
  4. Preheat oven to 375 degrees.
  5. Grease a standard-sized muffin tin well, or use paper liners.
  6. Fill 3/4 full, and sprinkle each muffin with 1 tsp of crumble topping.
  7. Bake approximately 22 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
  8. Enjoy, and store in a cool dry container for up to three days.