Carved your pumpkin this Halloween and unsure of what to do with the leftovers? Bake a batch of @LetsEatSmart’s delicious pumpkin breakfast muffins to enjoy on the go!
Serves 6
Ingredients
- 2 overripe bananas
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil
- 1 tsp baking soda
- 1/3 cup soya milk
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger powder
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups plain flour
Method
- Preheat the oven to 180 degrees Celsius, gas mark 4. Line a
muffin tin with cupcake papers and set aside - In a bowl, mash the bananas using a fork, then add in all
the remaining ingredients leaving the flour till last - Once combined, spoon the mixture into the muffin cases –
use an ice cream scoop if you have one, to get nice even
muffins - At this point (this is optional) you can top each muffin with
pumpkin seeds, almonds or other seeds and nuts of your
choice - Bake in the middle of the oven for around 20-25 minutes or
until a toothpick inserted the centre of each muffin comes
out clean - Let cool completely on a wire rack before serving
For more recipes, visit @LetsEatSmart’s blog here.