Fat-Free Banana-Pumpkin Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 220 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

Step 2

Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.

Step 3

Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.

Step 4

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.

Step 5

Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.

Step 6

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.