Pumpkin Banana Muffins
Pumpkin Banana Muffins are soft, wholesome, and naturally sweetened with maple syrup. A cozy fall breakfast or snack made with ripe bananas and pumpkin puree.
Servings: 12
Calories: 189kcal
Ingredients
- 1 cup bananas mashed (about 3 medium bananas)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup pure maple syrup
- ⅓ cup olive oil or any preferred cooking oil
- 2 large eggs
- 2 cups whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 400°. Line a muffin tin with paper liners or spray with non-stick baking spray.
- Add the whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt to a large mixing bowl.
- In another mixing bowl, stir together mashed bananas, pumpkin puree, maple syrup, olive oil and eggs until well blended.
- Stir together just until combined, being careful not to over mix.
- Use a muffin scoop or spoon batter into muffin cups, filling about ¾ full.
- Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins to a wire rack to cool slightly.
Notes
- Mix-Ins: Add in chopped pecans, walnuts, dried cranberries, raisins or mini chocolate chips.
- Make it extra cozy: Sprinkle the tops of the muffins with nuts or oats for a crunchy topping.
- Storage: Keep muffins in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. They also freeze well for up to 3 months.
Nutrition
Calories: 189kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 210mg | Potassium: 205mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3234IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
