what kate ate

what you’ll need

• 1 cup super ripe banana (about 2 bananas, preferably to the point of melting as mentioned above)
• 4 tbsp unsalted butter at room temp
• 1/4 cup light brown sugar
• 2 tbsp nonfat greek yogurt
• 1/3 cup honey
• 2 large eggs at room temp
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 1/2 cups whole wheat flour

instructions

1. Preheat the oven to 375°F and grease a muffin pan.
2. With a stand/ hand mixer or a strong arm, beat together the butter and sugar until well combined and smooth.
3. Add the other wet ingredients to the butter sugar combo and mix well: greek yogurt, honey, eggs, pumpkin puree, and vanilla extract.
4. Sprinkle the pumpkin pie spice (DON’T FORGET LIKE ME SOMEHOW), baking soda, salt, and baking powder over the mixture. Add the flour and gently fold together until no visible flour clumps remain.
5. Distribute evenly among the 12 muffin cups and let rest for 15 minutes to let the flour absorb the flavor of the other ingredients.
   • i’ve never heard of this resting tip but maybe thats why the muffins were so heat?? idk but don’t skip just in case
6. Bake for 22 minutes or until a toothpick in the middle of the muffin comes out clean.
7. Let the muffins rest for 20-30 minutes before taking out of the cup or they will fall apart- but then enjoy!!

macros (estimate) & notes

tips/ notes: this can be easily made into a bread too- just put in a 9×4″ loaf pan and cook for 45-60 mins until a toothpick in the middle comes out clean!