Healthy Pumpkin Banana Muffins
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
12 muffins
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Calories
15286 kcal
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Course
Baked Goods
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Cuisine
American
Healthy Pumpkin Banana Muffins
Description
These muffins use mashed bananas and canned pumpkin as moist ingredients combined with melted butter, Greek yogurt, and maple syrup for sweetness. The dry mix of whole wheat flour, pumpkin spice, cinnamon, baking soda, and baking powder is folded into the wet ingredients without overmixing to prevent toughness. The two-step bake, starting at 425°F then lowering to 350°F, helps produce a well-risen, tender muffin with a moist interior.
The resulting muffins are soft with warm spice notes from pumpkin spice and cinnamon, making them suitable for breakfast or a snack. The whole wheat flour provides a hearty texture balanced by the natural sweetness of bananas and maple syrup.
They can be stored in an airtight container for a few days or frozen individually for longer storage, allowing flexibility in serving.
Ingredients
- 2 banana very ripe, mashed
- ¼ cup butter melted
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup
- 1/2 cup milk
- 3/4 cup pumpkin canned
- 1 egg
- 1 teaspoon vanilla
- 1 and 3/4 cups whole wheat flour
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425. Line a muffin tin with muffin liners or spray with cooking spray. Set aside.
- In one bowl, mash the bananas. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla extract, mix well.
- In another bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda.
- Add the dry ingredients to the wet ingredients. Stir until just mixed. DO NOT over mix or your muffins will be tough. A few lumps is fine.
- Divide the batter between the 12 prepared muffin cups.
- Bake muffins at 425 for 5 minutes, then reduce heat to 350 degrees.
- Bake at 350 for another 20-22 more minutes, or until a toothpick comes out clean. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.
- Remove from oven and remove from the muffin tin as soon as possible Allow to cool completely. Store in an airtight container for up to 3 days, or individually wrap and freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 15286 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 152.86kcal | 8% |
| Carbohydrates | 24.11g | 8% |
| Protein | 4.38g | 9% |
| Fat | 5.12g | 8% |
| Saturated Fat | 2.88g | 14% |
| Cholesterol | 25.24mg | 8% |
| Sodium | 119.94mg | 5% |
| Potassium | 244.47mg | 5% |
| Fiber | 2.94g | 12% |
| Sugar | 7.86g | 16% |
| Vitamin A | 2550.12IU | 51% |
| Vitamin C | 2.35mg | 3% |
| Calcium | 59.32mg | 6% |
| Iron | 1.02mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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