Banana Apple Pumpkin Muffins with Flax & Toasted Almonds

1 1/2 cups all purpose flour or whole wheat flour
1/2 cup whole old fashioned oats, finely ground
1 banana, ripe
2 apples, peeled, cored and diced into chunks
3 cups fresh pumpkin puree
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsps. flax seeds
2 tbsps. packed light brown sugar
almonds, chopped
ground cinnamon
coconut oil

• Preheat oven to 375 degrees F.
• In a large bowl, combine flour, oats baking powder baking soda and salt.  Set aside.

• In a food processor, combine pumpkin puree, apple chunks and the ripe banana.  Blend well to a smooth mixture.

• Spoon mixture into the dry ingredients and mix well.
• Add the flax seeds, vanilla extract, brown sugar and a sprinkle of cinnamon.  Mix until combined.

• Grease a muffin pan with coconut oil and spoon in muffin mixture about 2/3 full.
• Sprinkle each muffin with chopped almonds and bake for about 25 minutes. 
• Once baked, let cool in pan for a minute and transfer onto cooling rack until completely cooled.

This recipe yields 18 muffins. 
About 80 calories per muffin.

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.