Pumpkin Banana Muffins (or Bread). I was looking for a recipe that used bananas and canned pumpkin to get rid of some of my Thanksgiving over-stock. Easy, healthy pumpkin muffins made with whole grains, natural sweetener (maple syrup) and real pumpkin! These muffins are fluffy and delicious.
Breakfast, snack, or dessert…this bread, mini bread, muffin, or mini-muffin recipe fits the bill.
This bread is moist, nutritious yet has enough good-for-you fat (from coconut oil) and sweetness to taste delicious!
I altered this Basic Banana Bread recipe from Cooking Light Magazine and plan to try their.
You can have Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pumpkin Banana Muffins (or Bread)
- Prepare 3/4 cup of whole wheat flour.
- It's 3/4 cup of all purpose flour.
- Prepare 1 tsp. of baking soda.
- You need 1 tsp. of pumpkin pie spice.
- Prepare 1/2 tsp. of ground cinnamon.
- Prepare 1/2 tsp. of salt.
- It's 1/4 tsp. of baking powder.
- You need 4 tbsp. of unsalted butter, at room temperature.
- It's 1/4 cup of brown sugar.
- It's 1/3 cup of honey.
- It's 2 of large eggs, at room temperature.
- Prepare 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
- It's 1 tsp. of vanilla extract.
- You need 1 cup of mashed banana (about 2 large spotty ones).
- It's 1 cup of pumpkin puree.
- You need 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.
They're perfect for people like myself who have literally zero control around freshly baked muffins (I could These pumpkin banana muffins are best enjoyed once cooled. Don't jump the gun and burn your mouth trying to stuff a hot muffin in it! <— spoken as. A simple and scrumptious recipe for pumpkin banana bread. You can also bake them into jumbo muffins.
Pumpkin Banana Muffins (or Bread) instructions
- Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf..
- In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
- In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree..
- Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix..
- If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely..
- If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely..
- No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.
Healthy pumpkin banana muffins with an incredible macadamia nut crunch topping. These easy pumpkin banana muffins are naturally sweetened, made with whole wheat flour and have amazing flavor. Plus they're dairy free and easily made vegan. These Pumpkin Banana Muffins are healthy, tasty, and kid-approved! Do you have anything fun planned for the weekend?
