Chocolate Chip Banana Pumpkin Muffins 3pp

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I know, it’s been a minute for a recipe, but in true basic white girl fashion, I have to make at least one fun fall recipe and in the spirit of having greek yogurt and bananas that needed to be used, I went for it. These are a super moist, yummy, pretty healthy treat.

 

Yields 14 muffins @ 3pp a piece

122 calories/ 20g carbs/ 4g fat/ 3g protein/ 2g fiber

Preheat oven to 425 (trust me. I’m a baker)

 

Thangs you need for this:

2 overly ripe bananas

1 can of pumpkin puree (NOT PIE FILLING)

ground cinnamon, cloves, nutmeg, and salt

1 tsp baking soda

1 whole egg, plus 1 egg white

1tbsp vanilla

1 tbsp oil (canola or vegetable)

2 tbsp 2% greek yogurt*

(the 2% gives it a higher fat content, which produces a better baked good. Using 0% wont change the PP)

4 tbsp Splenda Brown Sugar Blend

2/3 cup Chocolate chips

1/2 cup whole wheat flour

3/4 cup cake flour *

(regular flour is fine, too – cake flour will just give it more crumb)

Mix your bananas and pumpkin together in your mixer for about 2 minutes. You want it really broken down.

Add the rest of the wet (vanilla, oil, eggs, and yogurt) to the pumpkin/banana mix and combine.

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Mix your dry ingredients (everything else – flours, baking soda, brown sugar, chocolate chips and spices). Add your nutmeg, cloves, cinnamon and salt. The measurements for those I eyeball what sounds good. It’s prob about 3/4-1tsp nutmeg and clove and 2tsp cinnamon with a pinch of salt.

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Mix your WET ingredients into the DRY by HAND! Barely combine the two. Over mixing will make these super dense and gross.

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Once combined put in the fridge for ONE HOUR or MORE and then dish into your muffin tin (they will come up nearly to the top, this is fine) and spray the tops with cooking spray.

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Put into your muffins into the 425 degree oven for about 10-14 minutes and then, without opening your oven, drop the temp to 350 for another 10-14 minutes, or until a toothpick comes out clean.

***Do 425 because the batter gets a better rise during the first few minutes of baking. The higher heat makes a burst of steam that basically picks the batter up and gives them height. This works even better with cupcakes. 🙂

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