These pumpkin spice superfood muffins are loaded with raisins, pecans, unsweetened coconut, bananas and honey. I like to make a double batch of these and freeze them for the kids to grab and go for breakfasts and snacks. This recipe features Young Living Cinnamon Bark Vitality Essential Oil. You can substitute a teaspoon of cinnamon if you don’t have any available.
In a large mixing bowl, combine flour, protein powder, cinnamon, nutmeg, cloves baking powder and baking soda. Stir until combined.
In a small mixing bowl, combine eggs, mashed banana, honey, vanilla, melted coconut oil, Young Living cinnamon bark oil and pumpkin puree. Stir until smooth and combined.
Mix in any add in options (nuts, raisins, coconut) to dry mixture.
Pour liquid mixture into dry ingredients and stir until just combined. Do not overmix. Batter should be lumpy.
Carefully scoop into muffin cups or muffin tin until 2/3 full.
Bake at 350 degrees for 40 minutes or until toothpick inserted into center comes out clean.
The mashed banana provides moisture and acts as a sweetener in these muffins if you do not wish to taste the banana puree it in with the pumpkin puree using a personal blender before mixing it with the other wet ingredients.