Lower calorie banana pumpkin muffins!!!

These soft and moist mini muffins are a quick and easy recipe to make! Perfect transition into fall and are on the healthier side, but still taste delicious! Macros at the bottom!

Makes 40 mini muffins

Ingredients:

2 cups or 252g kodiak cakes mix (I used cinnamon oat)

2 or 180g very ripe bananas (my bananas were black)

1 egg

3/4 cup or 173g of pumpkin purée

2/3 cup almond milk

1/2 cup or 83g brown sugar

2 teaspoons vanilla extract

1 teaspoon pumpkin pie spice

Steps:

Preheat oven to 350 °F

In a medium sized bowl, add your bananas, egg, milk, pumpkin, and vanilla extract. Mix well and mash the bananas to your liking.

Add flour and pumpkin pie spice to the wet mixture and mix until just combined.

Grease a mini muffin tin and fill with batter 2/3-3/4 of the way full.

Bake in the oven for 15-20 minutes or until toothpick pulls out clean.

***these muffins are on the sweeter side; use less ripe bananas or add less brown sugar if you’re not into super sweet muffins.

Macros per muffin:

38 cals, 7.3g of carbs, .4g of fat, 1.7g of protein

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