Pumpkin Banana Muffins
These Pumpkin Banana Muffins are moist and perfectly balanced with warm spices and ripe banana sweetness, making them perfect for fall.
Servings: 12 muffins
Ingredients
- Cooking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup olive oil
- 4 tablespoons melted butter cooled slightly
- 2 eggs at room temperature
- 2 ripe bananas mashed
- ½ cup can pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F and spray a 12-count muffin tin with non-stick spray.
- In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg and salt together. Set aside.
- In a large bowl combine sugar, brown sugar, olive oil, butter and eggs. Whisk for about 2 minutes, or until smooth and well combined. Add banana, pumpkin and vanilla and whisk until combined.
- Add dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Fill each muffin cavity about ¾ full, then bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Video
Notes
Storage: Store these muffins in an airtight container at room temperature for up to 3 days.
Freezing: Place the cooled muffins into a freezer bag or airtight container and store in the freezer for up to 3 months. When ready to eat, let them thaw at room temperature or warm them up in the microwave for 15 seconds at a time until they’re heated through.
Nutrition
Calories: 230kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 232mg | Potassium: 134mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1758IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
