How to Prepare Yummy Pumpkin Banana Muffins (or Bread)

how to prepare yummy pumpkin banana muffins or bread

Pumpkin Banana Muffins (or Bread). They're buttery, soft, and spiced with cinnamon. Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. Easy, healthy pumpkin muffins made with whole grains, natural sweetener (maple syrup) and real pumpkin!

Pumpkin Banana Muffins (or Bread) These pumpkin muffins wouldn't be complete without plenty of. 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! You can cook Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pumpkin Banana Muffins (or Bread)

  1. It’s of whole wheat flour.
  2. You need of all purpose flour.
  3. You need of baking soda.
  4. You need of pumpkin pie spice.
  5. It’s of ground cinnamon.
  6. Prepare of salt.
  7. You need of baking powder.
  8. You need of unsalted butter, at room temperature.
  9. It’s of brown sugar.
  10. It’s of honey.
  11. It’s of large eggs, at room temperature.
  12. It’s of Greek yogurt (or sour cream) at room temperature.
  13. Prepare of vanilla extract.
  14. You need of mashed banana (about 2 large spotty ones).
  15. You need of pumpkin puree.
  16. It’s of mix ins of choice -chocolate chips, pecans, walnuts, etc.

I altered this Basic Banana Bread recipe from Cooking Light Magazine and plan to try their. These Healthy Pumpkin Banana Muffins are a tasty snack for toddlers, kids and adults. Everyone will love the warm pumpkin flavors. I started making these pumpkin banana muffins for my toddler last fall, and he absolutely LOVES them.

Pumpkin Banana Muffins (or Bread) instructions

  1. 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..
  2. In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.

Plus, I love that he is getting a sneaky dose of veggies! I would have never put banana and pumpkin Works with fresh OR canned pumpkin though I throw in an bit more banana. I also use whole wheat flour instead of. These Pumpkin Banana Muffins are healthy, tasty, and kid-approved! Do you have anything fun planned for the weekend?

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