Healthy Breakfast Muffins


  • 2 ripe bananas (or additional 2/3 cup of pumpkin puree)
  • 1 cup pumpkin puree
  • 1 medium zucchini (or apple or carrot)
  • 2 teaspoons vanilla extract
  • 1/3 cup packed brown sugar
  • 2 small, medium or large eggs
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 1 cup garbanzo beans
  • 1/2 cup milk
  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup nuts


  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large mixing bowl smash bananas with a fork.
  3. Add pumpkin puree, zucchini, vanilla, brown sugar, and egg; Mix well.
  4. In a food processor, mix dates, oil, garbanzo beans, and milk. Add to the large mixing bowl.
  5. Place a sieve over the mixing bowl and sift in the flours, baking soda, cinnamon, and salt.
  6. Stir in oats, and nuts. Mix until combined.
  7. Bake for 18 minutes-22 minutes, or until a knife inserted into the center comes out clean.
Note – these muffins are not very sweet. I find that baked goods that are low in sugar taste sweeter when cold, so I like to store these muffins in the fridge.