- 1 banana
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup maple syrup
- 1 cup all-purpose flour
- 1 cup almond flour
- 1/4 cup chia seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 cup shelled raw pumpkin seeds
These healthy muffins get moisture and vitamin A from pumpkin puree.
Preheat oven to 375°F. Line a 12 cup muffin pan with liners. Spray the liners with nonstick cooking spray.
Mix banana, pumpkin, eggs, sugar, and maple syrup in a medium bowl.
Mix all dry ingredients (from flour through cinnamon) together in a medium bowl.
Stir dry ingredients slowly into the wet. Do not over mix.
Use a 1/3 cup measure to fill muffin liners. Sprinkle pumpkin seeds evenly over each muffin.
Bake for 20 minutes, or until the tops feel dry when touched. Transfer to a baking rack to cool.