Banana Pumpkin Muffins
User Reviews
5.0
48 reviews
Excellent
Banana Pumpkin Muffins
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These super fluffy, moist banana pumpkin muffins are naturally sweetened with maple syrup, perfectly spiced, and easy to make. The best healthy muffins you'll ever eat!
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Ingredients
- 1 ¾ cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 large eggs room temperature
- ⅓ cup maple syrup room temperature
- ⅓ cup Greek yogurt I used 2%
- 1 cup mashed banana about 2 - 3 spotty brown bananas
- ½ cup pumpkin puree not pumpkin pie filling
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
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Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 liners.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Make sure all the clumps are removed, and then set it to the side.
- In another mixing bowl, whisk together the eggs, maple syrup, Greek yogurt, mashed banana, pumpkin puree, coconut oil, and vanilla extract.
- Add in the dry ingredients and mix until combined and there are no lumps of flour.
- Then, fill each muffin liner with batter until about ⅔ full.
- Bake for 22 - 26 or until a toothpick comes out clean. Let the muffins cool before enjoying them!
Notes
- Pumpkin Puree: You can substitute the pumpkin puree in this recipe with three things: (1) butternut squash puree, (2) sweet potato puree, or (3) acorn squash puree. Do not use pumpkin pie filling.
- Coconut Oil: You can also use melted butter or vegan butter.
- Flour: DO NOT substitute with coconut flour or almond flour.
- Maple Syrup: You can also use agave sweetener or honey
- Pumpkin Pie Spice: Read above to get the recipe to make your own pumpkin pie spice.
- Freezing: Let them cool to room temperature, then add them to a freezer-safe bag, and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight, so they are ready to enjoy in the morning.
- Storing: If you have leftovers, store these pumpkin banana muffins in an airtight container at room temperature for 4 – 5 days. You can also refrigerate them for up to 8 days.
Nutrition Information
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Calories
158kcal
(8%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
28mg
(9%)
Sodium
239mg
(10%)
Potassium
151mg
(4%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1647IU
(33%)
Vitamin C
2mg
(2%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 239mg | 10% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1647IU | 33% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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