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Snack Break:: Pumpkin Banana Muffins

Pumpkin Banana Muffins

When it comes to Fall recipes, I’m a sucker for anything and everything pumpkin! I’m always looking for nutritious on the go snacks/ breakfast ideas that will keep my cub satisfied. These pumpkin banana muffins have become a weekly staple in our home and were adapted from a mommy friend’s recipe. She is a personal trainer and wife of a football coach and is always making sure her kids are getting the best nutrition possible, even if it means eating on the go!

What you’ll need:

  • 1 Cup Whole Wheat Flour
  • 2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 Cups Whole Wheat Biscuit Cereal (CRUSHED)
  • 3/4 cup vanilla almond milk
  • 3/4 cup canned pumpkin
  • 1 egg
  • 2 Tablespoons Agave (or sweetener of choice)
  • 1/2 of a ripened banana (mashed)
  • coconut oil (unrefined) or coconut oil spray (to coat muffin pan)
  • Pre-Heat oven to 375 degrees
  • Combine first 5 ingredients.
  • Combine wet ingredients (including the canned pumpkin and mashed banana) with 1 cup crushed cereal and let soften for 5 minutes.
  • Combine everything including the remaining 1 Cup of crushed cereal.
  • Spray or coat muffin molds with coconut oil.
  • Fill mold and bake at 375 degrees for 15 minutes.

*Serve warm or place in the refrigerator for an easy grab and go breakfast! You can even serve these for dessert with a little Nutella on top.


Crushing the cereal


Combining all ingredients


Filling the muffin mold

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