Easy Pumpkin Banana Muffins
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5.0
3 reviews
Excellent
Easy Pumpkin Banana Muffins
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These Easy Pumpkin Banana Muffins are a cozy combination of two classic flavors—pumpkin and banana. They're the perfect fall treat!
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Ingredients
- 1 cup canned pumpkin puree
- 1 cup mashed, ripe banana (2-3 bananas)
- 2 large eggs
- ¼ cup avocado oil or other neutral-flavored oil
- 1 teaspoon vanilla extract
- 1 ¾ cup flour (I use a mixture of all purpose and white whole wheat flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¾ cup light brown sugar or coconut sugar*
- Optional ingredients: chocolate chips, chopped nuts
Topping
- 1 tablespoon light brown sugar or coconut sugar
- 1 teaspoon cinnamon
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Instructions
- Preheat oven to 375°F.
- Whisk the pumpkin, banana, eggs, oil, and vanilla together in a large mixing bowl.
- Whisk the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and sugar together in a separate bowl.
- add the dry ingredients to the bowl with the wet ingredients. Stir until just combined. Do not overmix. You can add any additional ingredients like chocolate chips or nuts at this point.
- Grease a 12-cup muffin tin with nonstick cooking spray or line the wells with cupcake liners. Divide the batter into the wells, filling them up about ¾ full.
- Bake in the oven for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs. Let the muffins cool in the pan for 10 minutes then transfer them to a wire rack to cool completely.
Notes
- coconut sugar
- mini muffin tin
- how to quickly ripen bananas in the oven or air fryer.
- You can use either coconut sugar or light brown sugar in this recipe. They both add a rich, caramel-like flavor, but differ slightly in texture and moisture content. Brown sugar has a higher moisture content due to the molasses it contains, which can result in softer, more tender muffins. Coconut sugar, on the other hand, has a slightly drier texture. It is an unrefined sugar and is minimally processed, retaining more of its natural nutrients.
- You can use either coconut sugar or light brown sugar in this recipe. They both add a rich, caramel-like flavor, but differ slightly in texture and moisture content. Brown sugar has a higher moisture content due to the molasses it contains, which can result in softer, more tender muffins. Coconut sugar, on the other hand, has a slightly drier texture. It is an unrefined sugar and is minimally processed, retaining more of its natural nutrients.
- If you choose to use coconut sugar, the muffins may turn out a bit drier. To balance this, I recommend adding 2 tablespoons of milk to the batter to ensure they stay moist and delicious.
- If you choose to use coconut sugar, the muffins may turn out a bit drier. To balance this, I recommend adding 2 tablespoons of milk to the batter to ensure they stay moist and delicious.
- You can add chocolate chips (about ¾ cup), chopped pecans, shredded coconut or other ingredients to the muffins for extra flavor and texture.
- You can add chocolate chips (about ¾ cup), chopped pecans, shredded coconut or other ingredients to the muffins for extra flavor and texture.
- If you prefer mini muffins, bake the batter in a mini muffin tin and reduce the baking time to around 12-15 minutes.
- If you prefer mini muffins, bake the batter in a mini muffin tin and reduce the baking time to around 12-15 minutes.
- Use the ripest bananas you have as they are the sweetest and most flavorful. Learn how to quickly ripen bananas in the oven or air fryer.
- Use the ripest bananas you have as they are the sweetest and most flavorful. Learn how to quickly ripen bananas in the oven or air fryer.
- Store these pumpkin banana muffins in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- Store these pumpkin banana muffins in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1 muffin
Calories
178kcal
(9%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
31mg
(10%)
Sodium
130mg
(5%)
Potassium
195mg
(6%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
3236IU
(65%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 178kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 130mg | 5% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3236IU | 65% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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