Pumpkin Banana Muffins
These pumpkin banana muffins offer the perfect solution to reduce food waste while creating a breakfast treat that combines two beloved flavors. The natural sweetness of ripe bananas perfectly complements the earthy richness of pumpkin, creating a moist, flavorful muffin that's ideal for autumn mornings or after-school snacks.
Equipment
- Muffin Tin
- Mixing Bowls
- Wire Rack
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour substitute whole wheat flour for added fiber
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- ½ cup pumpkin puree not pumpkin pie filling
- 2 ripe bananas mashed (approximately 1 cup)
- ½ cup granulated sugar can reduce to ⅓ cup if bananas are very ripe
- ¼ cup brown sugar packed
- ⅓ cup vegetable oil coconut oil works beautifully for a subtle flavor enhancement
- 2 large eggs room temperature
- 1 tsp vanilla extract
Optional Mix-ins
- ½ cup chocolate chips optional but highly recommended
- ¼ cup chopped walnuts or pecans optional for delightful texture
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- In a large bowl, mash the bananas with a fork until smooth with just a few small chunks remaining. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined. Be careful not to overmix – stopping when no dry flour is visible.
- If using, fold in chocolate chips and chopped nuts with just 3-4 gentle strokes.
- Using an ice cream scoop or ¼-cup measure, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
The flavors of these muffins actually develop and intensify after cooling for about an hour. Using bananas with 80% brown spots provides 30% more natural sweetness and superior flavor. For a healthier version, replace all-purpose flour with white whole wheat flour, reduce sugar, and swap vegetable oil for unsweetened applesauce.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gCholesterol: 31mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 25IU
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