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 | unsweetened applesauce |
| • | 1/2 cup | carrot powder |
Directions for muffin:
| • | Preheat oven to 350°F. |
| • | Lightly grease muffin pan or use paper liners. |
| • | Mix flour, brown sugar, cinnamon, nutmeg, pumpkin pie spice, baking soda, salt, and carrot powder. Whisk until homogenous. |
| • | In a separate bowl mix eggs, pumpkin, oil, bananas, and applesauce. |
| • | Combine dry ingredients and pumpkin mixture, mix until moisten. |
| • | Spoon batter into prepared muffin pan or cups, set aside and prepare topping. |
Streusel topping:
| • | 2 tbsp | all-purpose flour |
| • | 2 tbsp | brown sugar |
| • | 1 tsp | ground cinnamon |
| • | 4 tsp | butter |
Directions for topping:
| • | Mix together dry ingredients: flour, brown sugar, and cinnamon. |
| • | Add butter until mixture resembles coarse crumbs. |
| • | Sprinkle evenly over muffin batter. |
| • | Bake for 35-40 minutes, or until toothpick inserted into muffin comes clean. |
Yield 18 muffins, with approximately 6 grams of sugar per muffin.