Banana Pumpkin Muffins
User Reviews
5
Banana Pumpkin Muffins
Description
Banana Pumpkin Muffins bring together mashed banana and pumpkin puree with aromatic pumpkin pie spice and cinnamon to create a soft, flavorful muffin. The batter combines wet ingredients including maple syrup, Greek yogurt, and melted coconut oil, providing moisture and a tender texture. Baking powder and baking soda help the muffins rise to a light but substantial crumb. Made in a standard muffin tin lined with paper cups, the muffins bake until a toothpick inserted comes out clean, ensuring thorough cooking without dryness.
The flavor leans on the natural sweetness of banana and maple syrup paired with the earthiness of pumpkin and warm spice notes. The texture is moist and slightly dense yet soft, thanks to the balance of yogurt and oils. These muffins serve well for breakfast or a snack, offering seasonal appeal especially when pumpkin is in use.
Variations include swapping the pumpkin puree with alternatives like butternut squash or sweet potato puree, and coconut oil can be substituted with butter. Storage is convenient as these muffins keep well at room temperature for several days or can be refrigerated longer. They also freeze well when wrapped appropriately.
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 egg room temperature
- ⅓ cup maple syrup room temperature
- ⅓ cup Greek yogurt I used 2%
- 1 cup banana about 2 - 3 spotty brown bananas, mashed
- ½ cup pumpkin not pumpkin pie filling, puree
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract pure
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
- Substitute pumpkin puree with butternut squash, sweet potato, or acorn squash puree; do not use pumpkin pie filling.
- Use melted butter or vegan butter instead of coconut oil if preferred.
- Do not substitute all-purpose flour with coconut or almond flour for this recipe.
- Maple syrup can be replaced with agave sweetener or honey.
- Freeze cooled muffins in a sealed bag for up to 3 months; thaw overnight in the refrigerator before serving.
- Store leftovers in an airtight container at room temperature up to 5 days or refrigerate up to 8 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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