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Banana Pumpkin Coconut Muffins

Yield7 Servings

Elysabeth Alfano, the Silver-Chic Chef, made these easy and delicious Banana Pumpkin Coconut Muffins during Veggie Fest 2019. Serve these nutritious no-flour, no-sugar treats to guests for breakfast or as an after-school treat. They are irresistible!

Banana Pumpkin Coconut Muffins

 ½ cup (1 medium) very ripe banana, mashed
 ½ cup pumpkin, unsweetened
 1 cup shredded unsweetened coconut
 1 tablespoon maple syrup
 2 tablespoons date syrup
 1 tablespoon vanilla extract
 1 teaspoon baking soda
 ½ teaspoon salt
 ½ teaspoon pumpkin spice
 1 teaspoon cinnamon
 2 tablespoons soy milk
 ¾ cup raisins
 1 cup shredded carrots
1

Preheat oven to 350° F

2

In a large bowl, add all ingredients and mix thoroughly with a large spoon.

Bake by any of these methods:
3

Place batter in muffin tin with parchment cups and bake for 23-minutes.

4

Place batter in 5×7 inch small baking dish with parchment paper and bake for 25 minutes. Cut in bars.

5

For cookies, spoon onto baking sheet with parchment paper. Bake for 15 minutes.

6

Enjoy as there is NO SUGAR, NO FLOUR and NO BUTTER in this sweet and healthy treat.

Nutrition Facts

Servings 7