Pumpkin Banana Chocolate Chip Whole Wheat Muffins

I found this recipe on littlebroken.com and made a batch Thanksgiving weekend.

Pumpkin Banana Chocolate Chip Whole Wheat Muffins

1/3 c. coconut oil, in liquid form
1/2 c. honey
2 eggs
1 c. mashed ripe bananas, about 2-3 bananas (or 1 banana and 1/2 c. applesauce)
1 c. pure pumpkin puree
1/4 c. milk
2 t. pumpkin pie spice
1 t. baking soda
1 t. vanilla extract
1/2 t. sea salt
1 3/4 c. whole wheat flour (orig recipe was for white whole wheat flour, I used reg. whole wheat flour)
1/2 c. chocolate chips

Preheat oven to 425 degrees.

In a large mixing bowl, whisk coconut oil and honey. Add eggs.

Mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla and salt.

Add the flour and mix just until combined.  Fold in the chocolate chips.

Spoon the batter into the muffin tins.  This should be enough to fill 12 (I usually have enough for 13-14)

Bake for 5 minutes at 425 degrees, then keeping the muffins in the oven, reduce the oven heat to 350 degrees and bake for an additional 17-20 minutes until a toothpick comes out clean.

Place the muffin pan on a cooling rack to cool.  Store cooled muffins covered at room temp for up to 3-4 days.

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Per the littlebroken.com site Nutrition for 1 of 12 muffins:

• Serving Size: 1 muffin
• Calories: 259
• Sugar: 21.6 g
• Sodium: 218.2 mg
• Fat: 9.8 g
• Carbohydrates: 40.5 g
• Protein: 4.4 g
• Cholesterol: 31.1 mg

Caramel Corn

Huge shout out to my friend Gail for posting her recipe on facebook.  O.M.G. so good.


16 c. popped popcorn (I popped mine in 2 batches of 2 T. oil and 1/3 c. popping corn each)

Melt and stir:
1/4 c. white corn syrup
1 c. brown sugar (I think I prefer light. It's more buttery tasting)
1/4 c. butter
1/2 t. salt

Cook slowly in a saucepan for 5 minutes, bubbling moderately.

Remove from the heat.  Add:
1/2 t. baking soda
1/2 t. vanilla.
Careful, this is going to expand the size of the mix.

Put the popcorn in a really big metal bowl and pour the caramel sauce over it and stir it all in. (If you don't have a big bowl, use a couple of sheet pans with sides.)

Bake at 200 degrees for 1 hour, stirring every 15 minutes.

Chocolate Macadamia Nut version:  I pulled out about 1/3 of the popped corn and added a lighter layer of caramel and the nuts and tossed it in a second bowl.  After it was done baking, I melted some chocolate chips and tossed the corn in that.














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c = cup
t = teaspoon
T = tablespoon