Pumpkin Banana Muffins
User Reviews
4.8
Pumpkin Banana Muffins
Description
The Pumpkin Banana Muffins use mashed ripe bananas and pumpkin purée to create moist, flavorful quick breads enhanced by cinnamon and sweet dark chocolate chips folded in. Melted coconut oil and eggs help bind the ingredients, contributing to the tender texture. The combination of all-purpose or gluten-free flour and baking soda provides leavening. The batter is portioned about three-quarters full into muffin cups and baked at 350°F until a toothpick inserted comes out clean, confirming doneness.
The muffins rise nicely and develop a soft crumb. The chocolate chips add bursts of richness to the fruity pumpkin and banana base. These muffins offer a convenient way to use ripe bananas with seasonal pumpkin flavors and can serve as a snack or breakfast treat.
To store, keep muffins in an airtight container at room temperature for up to three days. Using pumpkin purée, not pie filling, is important for the correct texture and taste.
Ingredients
- 1 cup banana about 2 bananas, mashed
- ½ cup pumpkin puree
- 2 egg
- 1 tsp vanilla extract
- ¼ cup coconut oil melted
- 1 ⅔ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- ½ tsp baking soda
- ¼ cup coconut sugar
- 1 tsp cinnamon
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- First, add mashed banana, pumpkin purée, eggs, vanilla extract and melted coconut oil to a mixing bowl. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in dark chocolate chips.
- Fill muffin cavities about ¾ full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Finally, allow muffins to cool for 10 minutes in pan before carefully inserting a knife around the edges of each muffin and popping them out.
Notes
- Use ripe bananas to yield about one cup of mashed banana for best flavor and moisture.
- Ensure to use pumpkin purée, not pumpkin pie filling, to avoid added spices and sugars.
- Fill muffin cavities about ¾ full as these muffins rise while baking to avoid overflow.
- Test doneness by inserting a toothpick; it should come out clean or with a few moist crumbs, not raw batter.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 18mg | 1% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1641IU | 33% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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