Fat-Free Banana-Pumpkin Muffins recipe
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Ingredients
- cooking spray 4 large overripe bananas ¾ cup brown sugar ⅔ cup pumpkin puree ⅓ cup egg whites ¼ teaspoon allspice ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon grated orange zest 2 cups whole wheat flour 1 ⅛ teaspoons baking soda ¼ teaspoon salt 1 cup mini chocolate chips
Nutrition Info
- 220.2 caloriescarbohydrate: 44.1 gcholesterol: : -fat: 4.9 gfiber: 4.9 gprotein: 4.7 gsaturatedFat: 2.7 gservingSize: -sodium: 216.2 mgsugar: 22.8 gtransFat: : -unsaturatedFat: : -
Directions Fat-Free Banana-Pumpkin Muffins
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.
Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.
Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.
Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.