Pumpkin Banana Muffins (or Bread). Breakfast, snack, or dessert…this bread, mini bread, muffin, or mini-muffin recipe fits the bill. This bread is moist, nutritious yet has enough good-for-you fat (from coconut oil) and sweetness to taste delicious! I altered this Basic Banana Bread recipe from Cooking Light Magazine and plan to try their.

Pumpkin Banana Muffins (or Bread) Make this delicious gluten free pumpkin banana bread a part of your meal planning. These Healthy Pumpkin Banana Muffins are a tasty snack for toddlers, kids and adults. Everyone will love the warm pumpkin flavors.

Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, pumpkin banana muffins (or bread). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pumpkin Banana Muffins (or Bread) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Pumpkin Banana Muffins (or Bread) is something that I have loved my entire life. They are nice and they look fantastic.

Breakfast, snack, or dessert…this bread, mini bread, muffin, or mini-muffin recipe fits the bill. This bread is moist, nutritious yet has enough good-for-you fat (from coconut oil) and sweetness to taste delicious! I altered this Basic Banana Bread recipe from Cooking Light Magazine and plan to try their.

To get started with this recipe, we must prepare a few ingredients. You can have pumpkin banana muffins (or bread) using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Banana Muffins (or Bread):

{Take 3/4 cup of whole wheat flour.
{Make ready 3/4 cup of all purpose flour.
{Make ready 1 tsp. of baking soda.
{Prepare 1 tsp. of pumpkin pie spice.
{Make ready 1/2 tsp. of ground cinnamon.
{Prepare 1/2 tsp. of salt.
{Prepare 1/4 tsp. of baking powder.
{Take 4 tbsp. of unsalted butter, at room temperature.
{Get 1/4 cup of brown sugar.
{Take 1/3 cup of honey.
{Prepare 2 of large eggs, at room temperature.
{Take 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
{Prepare 1 tsp. of vanilla extract.
{Take 1 cup of mashed banana (about 2 large spotty ones).
{Get 1 cup of pumpkin puree.
{Make ready 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.

These Pumpkin Banana Muffins also have whole wheat flour, greek yogurt, and are lightly sweetened with natural maple syrup. A simple and scrumptious recipe for pumpkin banana bread. You can also bake them into jumbo muffins. Easy one bowl healthy pumpkin muffins that are bursting with chocolate chips for the best healthy fall dessert!

Steps to make Pumpkin Banana Muffins (or Bread):

Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf..
In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree..
Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix..
If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely..
If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely..
No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.

Filled with real pumpkin and completely vegan and So naturally, I needed to whip up a healthy pumpkin recipe stat for the Banana Diaries because I can't have you thinking I'm not about fall. Easy, healthy pumpkin muffins made with whole grains, natural sweetener (maple syrup) and real pumpkin! These muffins are fluffy and delicious. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins. These pumpkin muffins wouldn't be complete without plenty of.

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