Pumpkin Banana Chip Muffins - Intestinal Candidiasis Approved Recipe
Updated: 2 days ago
Pumpkin banana muffins are fun, delicious, and easy to make! Top with EnjoyLife chocolate chips, and have this treat for Halloween, Thanksgiving, and autumn harvest-related eats.
When I was first diagnosed with Intestinal Candidiasis, I had to learn a new way of cooking. Having food allergies on top of that was another challenge, but it also meant I had years of training on how to modify a recipe to work for my food restrictions. Not professional training, of course; just self-teaching.
I was diagnosed at the end of August, just a skip away from my favorite season. Wanting to keep my spirits high, I decided I would figure out recipes for pumpkin treats I could enjoy. After some trial and error, it was this very recipe that became my staple for the season.
While I had a list of food I couldn't eat, there was also a list of food I should have to help heal my leaky gut.
Pumpkin increases an essential short-chain fatty acid, known as butyrate, which helps keep the gut lining healthy. It also increases another short-chain fatty acid, such as acetic acid, which maintains the right PH levels for happy bacteria to thrive. Pumpkin also contains antioxidants and anti-inflammatory molecules.
Pumpkin seeds are another great option to help promote good digestive function. It's a good source of zinc, B vitamins, and magnesium. Pumpkin seeds make for a great quick snack or a perfect topping to these muffins.
When your gut is out of balance, send bananas to the rescue. Bananas help stabilize gut bacteria and fight inflammation.
Raw honey nourishes good bacteria in the intestines, which promotes healthy digestion. for more honey tips, check out our seasonal allergies blog!
This muffin recipe is very simple to make and should only take you about 10 to 15 minutes to prepare. As always, please check with your doctor to confirm these ingredients are approved in your case.
Pumpkin Banana Chip Muffins
1 cup pumpkin puree
2 tablespoons of local raw honey
1 ripe banana, sliced
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon sea salt
Pumpkin seeds or Enjoy Life's Mega Chunk Chocolate Chips, for topping, optional
Preheat the oven to 350°F. Lightly grease or line a cupcake pan; set aside.
In a bowl with an electric mixer or in a stand mixer with a paddle attachment, combine the pumpkin, egg, honey, and banana. Beat until combined.
Add in the baking soda, cinnamon, flour, and salt. Mix until combined.
Separate the mixture evenly into the 12-cup cupcake pan. Add the mega chunk chocolate chips or pumpkin seeds on top, if desired.
Place in the oven and bake for 22 minutes.
Remove from pan and allow to cool on a wire rack before eating.