Pretty sure I’ve already gained 5 pounds and it’s not even Christmas yet! Yikes, stripes. Between starting a food blog, holiday eating, birthdays, and Christmas parties I’m pretty sure I’ll be living in stretchy pants for the next 52,687 weeks. I contemplated focusing on solely consuming green monster shakes, salads and other good-for-you eats but decided NOPE. I’m not ready to give in to full-on healthy yet. I’ll stick with my baked goods and mix it up a bit by making them healthier. Skinnytaste, as always, comes through with an amazing recipe! I’ve been making this one for a couple years now. I like to make a batch on Sunday afternoon, let it cool and freeze them so we can pull a couple out each morning throughout the week. I pull one (or two, let’s be real) out as I’m leaving the house and by the time I’m craving them at work, they’re defrosted! If they’re not fully defrosted or if you want to eat them right away you can always stick them in the microwave for a bit.
I love the banana-y-pumpkin-y flavors going on. What’s that you say? Pumpkin season is over? Not for me! I’ve still got a few cans of the stuff and refuse to let it go to waste! Make these muffins and you’ll agree. I’m going ALL OUT next week with Christmas eating so this week I’ll stick with these muffins. Um, Christmas, you say? 10 days people. TEN DAYS. What in the world?! This year has been so strange with all of our moving drama that I feel like I am just watching Christmas fly right by me. I got a text yesterday that said, “I hope you are very happy this Christmas season.” Obvi from someone who isn’t aware of our situation. And my first inclination was to speed text my story out to her as fast as I can and get some pity. And then I stopped. Backspaced. A lot. And regrouped.
No, this is not the best Christmas season I have had. No, this is not what I wished for Christmas. BUT I keep having this whispering in my ear to be grateful. Grateful, grateful, grateful. I have to repeat it. A lot. No more pity parties. No more being angry. I’m kicking it into high celebration gear and focusing on Christmas these last 10 days. Hey, guess what? We get to celebrate Jesus’ birth, woohoo! Pretty awesome. Although… I have no presents for people. I have no wrapping paper. I have no baked goods. YET. I still have 10 days and I need to make it happen all while changing this bad attitude of mine! Healthy pumpkin banana muffins definitely help with my state of mind. I bet they will with yours too, if needed. I see you comin’ Christmas and I WILL BE READY!
- Non-stick baking spray
- 1¼ cup all purpose flour
- ½ cup white whole wheat flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3 very ripe medium bananas, mashed
- ½ cup pureed pumpkin
- 2 tbsp butter, softened
- ½ cup light brown sugar, unpacked
- 1 large egg white
- 1 large egg
- 1 tsp vanilla extract
- Preheat oven to 325°. Grease or put muffin liners in a 12-cup muffin tin.
- In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt with a wire whisk. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture and blend at low speed until just combined. Do not over mix.
- Pour batter into muffin tin evenly and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.