PUMPKIN MUFFINS WITH BANANA
These Pumpkin Muffins with Banana are the ultimate cozy treat—think bakery vibes but straight from your kitchen! They’re moist, lightly spiced, and perfect for breakfast or a snack when you need that fall flavour fix!
Servings 12 Muffins
Ingredients
- 1.5 cups Mashed Ripe Bananas (about 4 bananas)
- 1 cup Canned Pumpkin Puree (not pumpkin pie filling)
- ½ cup Coconut Oil
- ½ cup Maple Syrup or Honey
- 2 Eggs
- 1.5 cups Whole Wheat Flour (or all-purpose flour)
- 1.5-2 tsp Pumpkin Spice
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp Salt
- ½ cup Chopped Nuts or Chocolate Chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mix together the mashed bananas, pumpkin puree, oil, honey (or maple syrup), and eggs until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Fold in the nuts or chocolate chips if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1Muffin | Calories: 250kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 126mg | Potassium: 282mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3241IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg
