| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 3 1/2 cups Plain Flour
- 2 cups Sugar
- 1 cup Brown Sugar
- 2 teaspoons Bi Carbonate of Soda
- 1 tablespoon Cinnamon Powder
- 1 teaspoon Vanilla Extract
- 1 can Pure Pumpkin
- 3 Bananas mashed
- 1 cup Creamy Peanut Butter
- 4 Eggs
- 6 ounces White Chocolate Chips
Ingredients
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Instructions
- Preheat oven to 180 degrees C.
- Spray muffin cups with non-stick cooking spray (baking version).
- Using a fork so you can break up any little lumps of brown sugar, combine the flour, sugar, brown sugar, baking soda, salt and cinnamon in a large bowl and set aside.
- In another bowl, combine the pumpkin, peanut butter, banana, eggs and vanilla, mixing well.
- In three stages, blend the pumpkin mixture into the flour mixture.
- Stir in the white chocolate chips.
- Spoon batter into your prepared muffin cups to 2/3 full.
- Bake for 25-30 minutes, or until toothpick comes out clean.
- Place on racks to cool.
- After about 10″, run a knife around the edges to loosen, then allow to cool completely before removing from pan.
Recipe Notes
- To make these Vegan, i removed the eggs and replaced them with 1/3 cup of Pumpkin, 1/2 Banana, 1/4 cup Water, or 1/4 Vegetable Oil, per egg. Also replaced White Chocolate for Dark Chocolate.
- To make Homemade Pumpkin Puree, steam or boil pumpkin and then mash. You will want to make about 822g of mashed/ pureed pumpkin for this recipe.
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