FAT-FREE BANANA-PUMPKIN MUFFINS

Fat-Free Banana-Pumpkin Muffins image

This is a recipe I made up to make muffins that were fat-free, so just a little more wholesome. Basically, it's a mix of pumpkin bread and banana bread, but without butter or oil. This recipe is good for adapting to those that do not care about it being fat-free. Adding mini chocolate chips makes the muffins sweeter, but still not too unhealthy.

Provided by ffler

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

Ingredients

cooking spray
4 large overripe bananas
¾ cup brown sugar
⅔ cup pumpkin puree
⅓ cup egg whites
¼ teaspoon allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon grated orange zest
2 cups whole wheat flour
1 ⅛ teaspoons baking soda
¼ teaspoon salt
1 cup mini chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.
Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.
Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.
Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 44.1 g, Fat 4.9 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 216.2 mg, Sugar 22.8 g