Husband-Approved Healthy(er) Banana Pumpkin Muffins

Why is it that sometimes the "healthier" versions are so much better than the og recipe?? (Key word: sometimes!) But really, don't knock these gluten free, refined-sugar free banana pumpkin muffins!

By now you probably know, I'm not really one to substitute dessert for "healthier" versions. I'd rather eat the real, cows milk ice cream than the 90-calorie, dairy-free, full-of-sh*t fake stuff. However... there are a few healthier-version recipes that truly are better and better-for-you, and this is one of them! I'm not even the biggest banana OR pumpkin fan, but these muffins are just phonomenal, and the perfect sweet treat to go with your morning coffee!

The almond flour is really what creates the gooey, grainy texture of the muffins that make them so delicious! (TIP: get the big bag of almond flour from Costco to avoid spending a fortune on baking!) This recipe also made me a coconut sugar stan... something about it adds a unique flavor that doesn't taste too sweet or overpowering. It gives almost a brown sugar flavor with hints of coconut!

And don't forget the chocolate chips! I use the Hu Chocolate dark chocolate chips (I stock up when they're on sale or I get them on Thrive Market at a discounted price!). Chop them up so there's bigger chunks AND little flakes of chocolate in every bite! I serve my muffins warm with a salty honey butter (don't skip the honey butter!!!) and a side of my favorite fall coffee blend!

So, if you're like me and doubt most "healthy" sweet treats, let this one change your mind! Enjoy and let me know if you try them!

Gluten & refined-sugar free banana pumpkin muffins

Ingredients

• 2 overripe bananas

• 1/4 cup pumpkin purée

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ground cloves

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup coconut sugar

• 2 eggs

• 1 tsp vanilla extract

• 2.5 cups almond flour

• 1/2 cup dark chocolate chips (I used Hu Chocolate to avoid refined sugar!)

Directions

1. Preheat your oven to 350° F and prepare your muffin pan.

2. Mash bananas in a medium bowl and then add pumpkin purée, cinnamon, baking soda, baking powder, and salt. Stir until combined and almost smooth texture.

3. Mix in the eggs, vanilla extract, and coconut sugar.

4. Slowly mix in the almond flour, 1/2 cup at a time.

5. Lastly, chop up and fold in the chocolate chips.

6. Separate evenly into your muffin tin and bake for about 22 minutes ~ or 18-20 minutes if using a mini muffin tin, adjust as needed!

7. Combine grass-fed butter, raw honey, cinnamon & flakey sea salt to serve with your muffins! Enjoy!