PUMPKIN BANANA MUFFIN BREAD
Continuing with our previous pumpkin theme, this bread is quite the loaf of nutrients (and a twisted update on my original banana bread 🍌). The pumpkin, banana, and applesauce bring plenty of fiber, which helps keep you satisfied for longer, as well as plenty of natural sweetness; no additional sugar needed. This makes a tasty breakfast with some protein on top (like peanut butter), a healthy carb for lunch or dinner, or a tasty addition to the big T-day table.
Ingredients
- 3 overripe bananas
- 1 cup puréed pumpkin
- 1 egg
- 1 1/2 cups whole wheat flour
- 4 ounces unsweetened applesauce
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup chocolate chips mini-morsels
- Nonstick cooking spray
Instructions
- Preheat oven to 325 degrees.
- Spray a loaf pan with nonstick cooking spray and set aside.
- Peel bananas and place in a medium mixing bowl.
- Mash well with a fork.
- Add pumpkin through salt and mix together until a smooth consistency.
- Stir in chocolate chips. Pour into prepared pan.
- Bake for 50–60 minutes.
- Bread should be just lightly browned along the edges when done, but go with the toothpick check.
- Cool in pan for 10 minutes.
- Remove and slice into 12 pieces.
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