Healthy Sugar Free Banana Pumpkin Pear Muffins

pear-banana-muffins-dip

Today’s dinner from the 3+ Things from my Freezer meal is actually in two parts.`  I’ll be sharing all the details later (after dinner), but these muffins I was able to make in advance.

When I looked in my freezer, I found a bunch of frozen bananas.` `  I had placed the ripe bananas in the freezer planning on using them in smoothies.`  The only problem with that was the kiddos don’t care for bananas in their green smoothies.`  So there the bananas sat and took up room in my freezer.

So how am I going to use them for Dinner?`  The answer is Muffins, but I didn’t want something super sweet plus I wanted it to have some nutritional benefits.

Here’s what I came up with.`  It’s Sugar Free Banana Pumpkin Pear Muffins.`  It’s a little detailed, so stay with me.

First with my Healthy Apple Pear Pie Sauce recipe in mind, I made Pear Banana Sauce since I once again had a bunch of over ripe pears.` `  Here’s what I threw in my Blendtec

  • 2 Frozen Bananas
  • 2 ` Pears (cleaned, cored and quartered)
  • Chia Seed
  • Flax Seed
  • Bit of water

I pulsed it until it was the consistency of apple sauce. ` I poured it all into a bowl.

Then taking inspiration from this Banana Pumpkin Whole Wheat Muffins recipe, I used the sauce to make my Banana Pumpkin Pear Muffins.

Sugar Free Banana Pumpkin Pear Muffins
 
Prep time
Cook time
Total time
 
These muffins are sweetened with fruit and a bit of honey. Make a great nutritional addition to dinner
Author:
Recipe type: Sugar Free Muffins
Serves: 18 muffins
Ingredients
  • 2 cups white flour
  • 2 tsp baking powder
  • t tsp baking soda
  • ⅛ tsp salt
  • 3 TBSP Ground Flax seeds
  • 2½ tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Ground Ginger
  • ¼ tsp Allspirce
  • 2 Eggs beaten
  • 4 TBSP Coconut Milk
  • ¼ cup Coconut Oil
  • 1 cup Canned Pumpkin
  • 2 Frozen Bananas
  • 1 Cup Pear Banana Chia Sauce
  • Drizzle of honey
  • 1½ tsp Vanilla
  • 1 Hershey Candy Bar (can omit, I included because it was part of my 3+ Freezer Items)
Instructions
  1. Preheat oven to 350 degrees
  2. Mix all dry ingredients in a bowl. These are flour down to Allspice.
  3. Since my blender was already dirty from making the Pear Banana Sauce, I added all the wet ingredients and pulsed until ut was smooth. If your bananas were mashed, this could also be done in a mixer or by hand.
  4. Pour the wet ingredients into the dry ingredients and mix just until blended.
  5. Break the candy bar into small pieces and stir in.
  6. Pour mixture into greased or wrapped muffin tins. I filled them almost to the top
  7. Cook for 15 to 20 minutes or until toothpick comes out clean.
To serve with them I made a fruit butter. ` I simply took the leftover Pear Banana Sauce, remaining can of pumpkin, plus my final banana and a couple walnuts (which I also had in the freezer) to the Blendtec and pulsed until it was smooth.

I’ll be sharing the rest of my dinner later tonight and what the family thought of the muffins.

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