Breads,  Breakfasts,  Cookies, Cakes, Treats and Sweets,  Desserts,  Muffins and Pastries,  Recipes,  Seasonal

Pumpkin Spice Muffin Bars

I’ve said time and time again that I am not much of a baker, but that doesn’t stop me from creating and persevering. I’m almost near perfecting my base muffin recipe which is a gateway to a slew of different baked goods, so yay! I also love using All Purpose Flour, whether it’s gluten free or regular organic white flour, the texture is spot on and sponge-like enough without compromising any taste. That’s a huge win in my book, as I don’t normally use full sugar in my baking and I know a lot of other recipes can use a variety of substitutes. I decided to take my Chocolate Chip Banana Muffin Bars and add a fall twist to them, swapping out cassava flour with organic AP flour, and adding pumpkin pie spice bc #fall.

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I like the shape of a traditional muffin, don’t get me wrong, but there’s something about making muffin bars in a square shape that makes them extra delish. I also appreciate a thick lathering of cream cheese frosting or almond butter on top of these bars so maybe that’s why. I also feel like muffins in the shape of a bar stacks better and can be stored easier than traditional shaped muffins, and they fit perfectly in Rubbermaid containers. These muffins are made with easy and accessible ingredients such as two small ripe bananas and a DROP of avocado oil (to aid with retaining some moisture and texture), coconut sugar, maple syrup, half a cup of whole milk and 1/4 cup of chocolate chips. Oh, and pumpkin spice.

SWAPS:

FLOUR: You absolutely can swap the AP flour with gluten free AP flour, or even oat flour. I’m not sure about almond flour as I don’t normally use it.

MILK: I like organic whole milk, but I also don’t mind using almond milk so if that’s your vantage point, have at it!

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Here’s what you’ll need for this recipe:

  • 1 cup AP flour (all purpose)
    • you could use gluten free here too!
  • 1 tsp baking powder
  • 1/2 tsp baking powder
  • 3 tbsp pumpkin pie spice
    • or: 1 tsp of each: cinnamon, clove, nutmeg, ginger, and all spice.
  • 2 ripe bananas
  • 1/2 cup whole milk
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 large eggs
  • 1/4 cup chocolate chips
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Preheat the oven to 375*. Grease a 9×9 baking pan with your preferred oil (You can also use parchment to line). In a large bowl, add two ripe mashed bananas, maple syrup, eggs, whole milk, and coconut sugar. Whisk to combine. In another mixing bowl, add the baking powder, baking soda, and flour. Whisk and add in the pumpkin pie spice/mixture.

Pour the dry ingredients into the wet (I pour half the flour, then mix, then repeat). Whisk to combine and add the chocolate chips and stir until just combined. Bake for 22-23 minutes. Serve up straight, with cream cheese frosting, powdered sugar, whipped cream, even ICE CREAM! Enjoy my friends.

Pumpkin Spice Muffin Bars

A perfect fall recipe for any time of day! Keep those ripe bananas handy for these delicious muffins, in a breakfast (or dessert) bar form. Low in sugar, high in taste and texture!

Course Breakfast, Dessert
Cuisine American, Comfort, muffins
Keyword breakfast, chocolate, dessert, muffins, pumpkin, simple recipe, sweet breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 bars
Author nomastehungry

Ingredients

  • 1 cup All purpose flour can be gluten free as an option
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbsp pumpkin pie spice
  • 2 ripe bananas preferably small bananas
  • 2 large eggs
  • 1/2 cup whole milk could also swap for almond or oat milk
  • 1/2 cup coconut sugar
  • 1 tbsp avocado (or olive) oil for good measure and more moist texture
  • 1/4 cup maple syrup
  • 1/4 cup chocolate chips – small size

Instructions

  1. Preheat oven to 375* Grease a 9×9 pan with prefered spray or parchment

  2. In a large mixing bowl, add bananas, coconut sugar, maple syrup, whole milk (or alternate milk of choice), tbsp of avocado oil, and eggs. Whisk to combine. Set aside.

  3. In another bowl, add the flour, soda, and powder, and pinch of salt. Whisk, add in pumpkin pie spice and whisk again.

  4. Add dry ingredients to wet ingredients and add in chocolate chips. Using a silicone spatula or a wooden spoon, stir to combine the chocolate chips and the batter. Pour batter into the greased pan and bake for 22-23 minutes.

I'm thirty, hungry, and probably doing yoga :)

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