Pumpkin-Banana Muffins
Warm, comforting muffins that blend pumpkin and ripe bananas, perfect for fall gatherings or a nutritious snack.
Ingredients
Dry Ingredients
- 1.5 cups white whole wheat flour Adds a nutty flavor and elevates nutritional value.
- 0.33 cup brown sugar
- 1.0 tsp baking soda Ensure freshness for optimal rising.
- 0.50 tsp salt
- 0.50 tsp pumpkin pie spice Feel free to add other spices for extra flavor.
Wet Ingredients
- 2.0 large eggs Can substitute with flax eggs for a dairy-free version.
- 1.0 cup pumpkin puree
- 3.0 tbsp canola oil Use a non-dairy oil for a dairy-free version.
- 1.0 small banana (mashed) Ripe bananas add sweetness and flavor.
- 1.0 tsp alcohol-free vanilla extract
Mix-ins
- 0.25 cup walnuts (finely chopped) Can substitute with pecans or chocolate chips.
Instructions
Preparation
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, combine the flour, brown sugar, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk together the eggs, pumpkin puree, canola oil, mashed banana, and alcohol-free vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be sure not to overmix!
- Gently add the finely chopped walnuts to the batter.
Baking
- Divide the batter among the muffin tins and bake for 18-20 minutes, or until a toothpick comes out clean from the center of a muffin.
Notes
Store muffins in an airtight container at room temperature for up to three days. Freeze for up to three months. Defrost at room temperature or heat in a microwave before enjoying.