Pumpkin Banana Muffins with Macadamia Nut Crunch

Healthy Pumpkin Banana muffins with Macadamia Nut Crunch! 

I love EVERYTHING about these muffins! Healthy Pumpkin Banana Muffins are naturally sweetened with banana and a hint of maple syrup. The perfect balance of pumpkin and banana give these muffins just the right amount of fluffiness and sweet flavor! And to top the muffins off is macadamia and coconut sugar crunch that leaves you wanting to come back for more! 

  

INGREDEINTS
MUFFINS:
2 medium banans, mashed
3/4 cup pumpkin puree
1 egg
1/4 cup maple syrup or honey
1 1/2 tbsp olive oil
1/2 tbsp vanilla extract
1/4 cup unsweetened almond milk 
1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
pinch of cloves

NUT TOPPING:
3 tbsp coconut sugar
2 tbsp whole wheat pastry flour
1 tbsp melted coconut oil
1/4 cup finely chopped macadamia nuts

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Line a 12 cup muffin tin with muffin liners and spray the inside with non stick cooking spray (do not forget this step!).
3. In a large bowl, mix together mashed banana, pumpkin, egg, vanilla, maple syrup, oil, and almond milk.
4. In a separate medium bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves.
5. Add dry ingredients to wet ingredients and mix until combined. Do not over mix.
6. Evenly divide batter between muffin cups, filling about 2/3 of the way full.
7. Next add in coconut sugar, flour, coconut oil, and macadamia nuts to a small bowl. 
8. Mix together until it resembles wet sand.
9. Evenly distribute topping over each muffin.
10. Bake muffins for 18-23 minutes or until a toothpick inserted into the middle of  a muffin comes out clean or with just a few crumbs attached.

*Recipe from ambitiouskitchen.com*