These banana pumpkin seed muffins have become a staple in our house. They are so incredibly easy to whip up (my 5 year old loves to help me), and only take 15 minutes of prep plus cooking time and your DONE. I prefer to make up a batch over the weekend to have on hand throughout the week. Before vacation is also a perfect time, for simple, healthy vacation snacks.
This recipe makes up a dozen full size muffins, or can easily make 2-3 dozen mini muffins. I like to eat them within 1 week of baking and store in the refrigerator. There are no preservatives, 100% natural ingredients, so they will only last a few days if left on the countertop. When making mini muffins, I like to seal in an airtight container in the freezer for a quick easy breakfast side or snack for myself or the family.
You add either 1 cup of shredded zucchini or carrots (or a combo) to this recipe. Both versions taste great! And the picky eaters in my house have no idea they are also eating carrots and/or zucchini in this recipe.
Also, there is no added sugars – only natural sugar from bananas and applesauce! So many muffin recipes have a ton of sugar, so this one I love!
Finally, I like to add the pumpkin seeds as a topping for this recipe to add additional fiber and fat to the muffin. This simple addition helps to slow digestion and stabilize blood sugar. You can also serve with a side of nut butter to accomplish the same effect.