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 calories
carbohydrate: 44.1 g
cholesterol: : -
fat: 4.9 g
fiber: 4.9 g
protein: 4.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 216.2 mg
sugar: 22.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

  2. Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.

  3. Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.

  4. 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.

  5. Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.

  6. 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.

Recipe Yield

12 muffins

Recipe Note

This is a recipe I made up to make muffins that were fat-free, so just a little more wholesome. Basically, it's a mix of pumpkin bread and banana bread, but without butter or oil. This recipe is good for adapting to those that do not care about it being fat-free. Adding mini chocolate chips makes the muffins sweeter, but still not too unhealthy.

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