Banana Pumpkin Bites

Ingredients (12 large, 24 small):  

  • 2 medium bananas

  • 1 cup pumpkin puree

  • ¾ cup unsweetened soy milk or milk of choice

  • 2 cups oat flour or whole wheat flour

  • ¼ cup chia seeds

  • ¼ cup unrefined coconut sugar or brown sugar

  • 2 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ½ teaspoon ground ginger

  • 2 teaspoon baking powder

  • ½ teaspoon baking soda

 Directions:

  1. Preheat oven to 375 degrees F and if you're not using a non stick muffin pan, be sure to grease the tins.

  2. In a large bowl, mash your bananas, and then add the pumpkin puree and milk. Mix well

  3. Add all the remaining ingredients, except the chocolate chips and mix until combined without over mixing. Then gently fold in the chocolate chips, if using.

  4. Divide the mixture between your 12 muffin tins, filling almost to the top. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean.

  5. Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. Then transfer to a cooling rack to continue cooling for another 5 minutes or so. Enjoy warm or at room temperature.

recipe adapted from: this healthy kitchen