Pumpkin Banana Bread/Muffins

This is my version of Natalie's Pumpkin Banana Bread/Muffins. I reduced the sugar and usually make them dairy & gluten free. These are my kids favorite muffins and I make them year round.

Mix together and set aside:    

      3 mashed ripe bananas

      1/3 c. orange juice​

      6 eggs, beaten

      3/4 c. unsweet​ened applesauce
      3/4 c. vegetable oil (It can be melted coconut oil, vegetable, or whatever you prefer)

      1/3 c. almond or skim milk

      1 large can (29 oz.) pumpkin​

      3 c. sugar (You can substitute sugar in the raw or replace half with stevia in the raw.)

Mix:   

     5 c. whole grain flour *I use a homemade gluten free whole grain flour mix. Equal parts amaranth, buckwheat, millet, oats, and teff.​

     1 c. quick oats

     1 Tbsp. baking soda
     2 tsp. baking powder (optional, but I like to include)
     1 - 2 Tbsp​. ground flaxseed

     1 Tbsp.  cinnamon​

     1 Tbsp. salt​

     1 tsp. nutmeg​

Mix wet and dry ingredients together.  

Blend in: 
       1 - 2 tsp. vanilla

       1 ½ c. dark chocolate chips (1 bag of Enjoy Life Chocolate Morsels or Mini Chocolate Chips for Dairy free)

Pour in oiled and floured bread pans--makes 5 regular size.  Bake for 1 hour @ 350. For muffins, bake 14 - 18 minutes @ 375 -- makes 4 - 5 dozen muffins. For Mini Muffins bake 8-9 minutes. Baking times may vary based on your oven and your muffin tins.

Once cooled store in an airtight container or these also freeze beautifully. 

*For the Gluten Free Whole Grain Mix I usually buy a 4 pack of Bob's Red Mill of each flour (amaranth, buckwheat, millet, oats, and teff). I dump a bag of each in a huge bowl and mix it together. You can also add oat flour. I store the mix in a large freezer bag. This mix works great for muffins, but I haven't tried it for anything else.

**You can omit the chocolate chips and use a streusel topping instead and they are great that way too. They are still really good even if you leave out both the chocolate chips and topping.

Streusel Topping: Mix 1/4 cup brown sugar (packed), 1/4 cup flour, 1/4 cup oatmeal, ½ tsp. cinnamon & 3 Tbsp. soft butter or coconut oil

SaveSave