These yummy muffins satisfy your desire to crunch and munch.  They take only 30 minutes to make and keep you filled up for hours.

2 medium bananas, mashed
¾ cup of pumpkin puree
1 egg
½ tsp each of vanilla extract and nutmeg
¼ cup each of maple syrup and unsweetened almond milk
1 ½ Tbs olive oil
1 ½ cups of whole wheat pastry flour
1 tsp each of baking soda and cinnamon
¼ tsp each of salt and ginger
Pinch of cloves

3 Tbs of coconut sugar
2 Tbs of whole wheat pastry flour
2 Tbs melted coconut oil
¼ cup of finely chopped macadamia nuts


Pre-heat oven to 350 degrees. Line a 12 cup muffin tin with muffin liners. Lightly coat the inside of the liners using 1 tablespoon of the melted coconut oil.
In a large bowl, mix together mashed banana, pumpkin, egg, vanilla, maple syrup, oil, and almond milk.  In a separate bowl, whisk together, flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger.  Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.  Evenly divide batter between muffin cups, filling about 2/3 of the cup.   Next add coconut sugar, flour, coconut oil, and macadamia nuts to a small bowl. Mix together until it resembles wet sand.  Evenly distribute topping over each muffin. Bake muffins for 18-23 minutes or until a toothpick inserted into the middle of a muffin comes out clean.


Thanks to Monique at

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