PUMPKIN BANANA MUFFINS
Indulge in these seasonal muffins, which are perfect for breakfast, dessert or a sweet afternoon treat.
INGREDIENTS
FourSide Jaror
WildSide Jar
| 1 c | pumpkin puree |
| 1 | banana |
| 1/4 c | flaxseeds |
| 2 | eggs |
| 1/8 tsp | ground nutmeg |
| 1/4 tsp | ground cinnamon |
| 3/4 c | brown sugar |
| 3/4 c | whole wheat flour |
| 1/4 tsp | kosher or sea salt |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
INSTRUCTIONS
Add first 4 ingredients to FourSide jar or WildSide jar in order listed and secure lid. Select “Whole Juice.” Add remaining ingredients to jar and secure lid. Press “Pulse” 7–10 times or until dry ingredients are barely incorporated; do not overblend. Allow batter to rest 5–10 minutes. Pour muffin batter into prepared muffin tin. Bake at 350°F for 15–18 minutes or until toothpick inserted in center of muffin comes out clean. Yields 1 dozen muffins.
NUTRITIONAL INFORMATION
Servings 12
Serving Size 1 muffin
Calories 103
Fat 2 g
Saturated Fat 0 g
Cholesterol 35 mg
Sodium 177 mg
Carbohydrates 19 g
Fiber 2.5 g
Sugar 11 g
Protein 3 g
Serving Size 1 muffin
Calories 103
Fat 2 g
Saturated Fat 0 g
Cholesterol 35 mg
Sodium 177 mg
Carbohydrates 19 g
Fiber 2.5 g
Sugar 11 g
Protein 3 g
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