Ingredients
1 cup flour
1 cup light brown sugar
1/8 cup butter flavored syrup
2 overripe bananas
1 egg
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of Coarse Kosher salt
1/4 cup vanilla almond milk
1/2 cup butter (softened)
2 teaspoons of vanilla
1/4 cup salted roasted pumpkin seeds
(I typically double this recipe for 24 muffins because they do not last)
1. Preheat oven to 350 degrees. In a small bowl, mash bananas really well. Set aside.
2. In a separate bowl mix flour and salt and set aside.
3. In a medium sized bowl (yes a 3rd bowl) mix together sugar and butter with electric mixer. Add syrup and vanilla and mix again.
4. Add flour mixture a little at a time and mix with mixer. Add in 2/3 of banana mixture to batter and mix. Batter will be thick. Add almond milk. Mix again.
5. Gently fold in the rest of the mashed bananas, pumpkin seeds,nutmeg and cinnamon.
6. Line a muffin pan with muffin liner cups and scoop muffin mix into cups filling them up 2/3 of the way.
7. Bake for 20-25 minutes or until muffins are firm.
Did you make them? What did you think? We can’t get enough of them. The best part is I know what’s in them because I made them! Please leave any comments or suggestions below.
Be blessed and Shalom!
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