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Ingredients

• 1 cup flour
• 1 cup whole-wheat flour
• 1/2 cup ground psyllium husk
• 1 tbsp baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 teaspoon ground cinnamon
• 1/4 cup Splenda
• 3 tbsp honey
• 1/2 cup unsweetened applesauce
• 2 tbsp canola oil
• 1 tbsp vanilla
• 1 tsp banana extract (optional)
• 2 large, mashed ripe bananas
• 1 cup pumpkin puree

Description

Sweet, Spicy And Great For Those Back To School Lunchboxes In The Fall, This Is A Great Way To Use Up Leftover Pumpkin, Especially If You Have Sugar Concerns! Good For French Toast Too :-)

Group Recipes