Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup olive oil
  • 2 cups mashed bananas (ripe)
  • 4 oz (1 container) unsweetened applesauce
  • 1/2 cup carrot powder (supplied by AFI)

Streusel topping:

  • 2 Tbsp all-purpose flour
  • 2 Tbsp brown sugar
  • 1 tsp ground cinnamon
  • 4 tsp “vegetable oil-based” spread

About 6 grams of sugar per muffin!

Directions:

  • Preheat oven to 350o
  • Lightly grease 18 muffin cups or use paper liners
  • Sift together the 2/12 cups flour, 1/2 cup brown sugar, pumpkin pie spice, baking soda, salt, cinnamon, nutmeg, and carrot powder. Whisk together until homogenous
  • In a separate bowl, mix together eggs, pumpkin, oil, bananas, and applesauce
    • Add pumpkin mixture to flour mixture, stirring just to moisten
  • Spoon batter into prepared muffin cups
  • In a small bowl, mix together 2 Tbsp flour, 2 Tbsp brown sugar, and 1 tsp ground cinnamon
    • Cut in butter/vegetable oil spread until mixture resembles coarse crumbs; sprinkle evenly over muffin batter
  • Bake in preheated oven for 35-40 minutes, or until toothpick inserted into a muffin comes out clean

Notes:

Makes 18 muffins; each muffin with about 1/2 serving of vegetables!