Pumpkin Banana Muffins – Healthy

• FOR THE MUFFINS:
• 1 cup Whole Wheat Pastry Flour
• 1/4 cups Barley Flour
• 1/4 cups Oat Bran
• 1/4 cups Ground Flax
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves
• 2 whole Egg Whites
• 1/4 cups Brown Sugar
• 1 cup Banana, Mashed
• 1/2 cups Pumpkin - Canned (Not Pie Filling)
• 1/4 cups Unsweetened Applesauce
• 1/2 teaspoons Maple Extract
• 1/4 cups Ground Almonds
• 1/4 cups Raisins
• FOR THE TOPPING:
• 2 Tablespoons Rolled Oats
• 1 teaspoon Ground Cinnamon
• 2 teaspoons Turbinado Sugar Or Brown Sugar

1. In a medium Bowl, combine whole wheat pastry flour, barley flour, oat bran, ground flax, baking powder, baking soda, salt, cinnamon, nutmeg, ground ginger and ground cloves. Set aside.
2. In a large bowl, with a spoon, incorporate the egg whites with brown sugar. Add the mashed banana, pumpkin, applesauce, and maple extract and combine thoroughly.
3. Stir the flour mixture into the banana mixture until just combined (don't over mix). Fold in almonds and raisins.
4. Spray a 12-cup muffin tin with non-cooking spray, and divide the batter among them.
5. For the topping:
6. In a small bowl add combine the topping ingredients. Mix together and sprinkle over muffins.
7. Bake at 400 degrees F for 15 minutes or until a toothpick comes out clean after sticking it in the middle of one of the muffins.
8. Calories per muffin: 124, Fat: 2.4, Cholesterol: 0, Sodium: 92, Carbs: 24.8, Fiber: 4.1, Sugar: 10.4, Protein: 4.1

muffins, whole wheat pastry flour, ubc, ubc, ubc, baking powder, baking soda, salt, ground cinnamon, ubc, ubc, ubc, egg whites, ubc, banana, ubc, maple, ubc, ubc, rolled oats, ground cinnamon, turbinado sugar

Taken from tastykitchen.com/recipes/breads/pumpkin-banana-muffins-e28093-healthy/ (may not work)