Thanks to the sweetness of ripe bananas, this muffin recipe requires very little added sugar.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, sugar, pumpkin pie spice, and cinnamon. Set aside.
Allow to rest in muffin tin for 5 minutes before serving, or cool and store in an airtight container.
Makes 12 regular sized muffins.
If you're trying to cut sugars, try using a monk fruit brown sugar replacement. It's a natural sweetener.
You can pop them into a lunchbox, enjoy them for breakfast, or easily freeze them to last weeks.