Healthy Banana Bread Muffins

🧂 Ingredients

• 1/2 cup white whole wheat flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 2 ripe bananas
• 1 cup pumpkin puree

  or sweet potato puree or butternut squash puree
• 2 large eggs
• 1/4 cup almond butter
• 1/3 cup coconut palm sugar
• 1 cup pecans, chopped
• 1/3 cup almond flour
• 2 tbsp coconut palm sugar
• 1/8 tsp sea salt
• 2 tbsp butter

  melted (I prefer salted butter, but unsalted is fine)

Instructions

• 1 Preheat oven to 350°, prepare a 12-cup muffin tray with cupcake liners.
• 2 In a large bowl [https://abraskitchen.com/xgxc] combine all dry ingredients,
  whisk to combine.
• 3 In a medium bowl mash the bananas with a fork, add additional wet ingredients
  and whisk well to combine, alternatively, you can add all wet ingredients into a
  blender and blend until smooth.
• 4 Add wet ingredients to dry ingredients and stir, using a wooden spoon
  [https://abraskitchen.com/sgel], until well combined.
• 5 In a small bowl [https://abraskitchen.com/wj09] combine pecans, almond flour
  [https://abraskitchen.com/almond flour], coconut sugar, and salt stir to
  combine. Pour in melted butter and combine with your fingers pinching the almond
  flour a bit to create larger crumbs. Set aside.
• 6 Pour batter into muffin liners filling to 3/4 full. Top each muffin with
  streusel topping, pressing down a bit to allow topping to stick to the muffins.
• 7 Bake for 20 minutes. Allow the muffins to cool on a wire rack before eating.
• 8 Store in an airtight container for up to 5 days.

Nutrition Info