Pumpkin Banana Muffins
The best of both worlds, Pumpkin Banana Muffins are moist, soft, spiced healthy muffins perfect for breakfast or snacks. Also so easy!
Servings: 12 servings
Calories: 165kcal
Ingredients
- 2 large overripe bananas (yellow with brown spots) 3/4 cup mashed
- 1 cup pumpkin puree not pumpkin pie filling
- 1 egg large
- 1/2 cup maple syrup or honey
- 2 tablespoons any mild oil I used avocado oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all purpose flour or whole wheat flour
Instructions
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large bowl, mash bananas with a fork or a masher.
- Add pumpkin puree, egg, maple syrup, oil, vanilla, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine until no white lumps.
- Add flour and stir gently just enough to mix.
- Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes. Enjoy!
Notes
- Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
- Freeze: Wrap tightly and store in freezer safe container up to 3 months.
- To "ripen" bananas faster: Bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
- Don’t overmix the batter: If you overmix the batter, gluten develops resulting in tough bread.
- Don't over bake: Remove muffins from the oven as soon as toothpick comes out clean.
Nutrition
Serving: 1muffin | Calories: 165kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 219mg | Fiber: 2g | Sugar: 11g