Add some pumpkin to your normal banana muffins for a fun twist on a classic recipe. 🙂
When you move, you often have a lot of food to use up so you don’t have to haul it across town. Or is that just me? Soooo I hope you can bear with me as I talk about pumpkin in May. I love it year round, and hope a lot of you do too! Ha!
As you know if you’ve ever read my blog, I love muffins. SO much. I almost always have them wrapped in sandwich bags to add to our work lunches–it’s so handy. And since I try to make most of my muffins on the healthier side, it’s a fun good-for-you pseudo-dessert to enjoy during the work day. I’m sure some nutritionists/dieticians might disagree with me on this… but heyyy I like my muffins and I’m not ashamed of it. 🙂 Muffins aren’t ever filling enough for a normal breakfast, but they are a great lunchbox addition or snack. I know these muffins don’t look like much, but they taste great. Like their name implies, they’re a cross between banana and pumpkin muffins. Neither flavor overwhelms, and both flavors go great with pumpkin pie spice. I love making muffins with lots of fruit and/or spice so you don’t have to have tons ‘o sugar to get tons ‘o flavor. I know this is a recipe I’ll turn to again and again since I always have brown bananas on hand, and come fall, will have half empty cans of pumpkin to use up. If you want to spice these up a bit, feel free to stir in some sliced almonds or mini chocolate chips. Mmm! Enjoy!
Pumpkin Banana Muffins
adapted from Simmworks Family Blog
- 2 cups all purpose or white whole wheat flour
- 1/3 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2-3 teaspoons pumpkin pie spice
- 2 medium bananas, mashed
- 1 cup pumpkin puree
- 1/4 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla
Preheat oven to 350 degrees F. Spray muffin tins with cooking spray or line with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and pumpkin pie spice.
In a smaller bowl or measuring cup, whisk together bananas, pumpkin, oil, eggs, and vanilla, until fully combined.
Add wet mixture to dry mixture, gently folding until combined. Divide batter between prepared muffin cups, then bake for 13-15 minutes until a toothpick inserted in the center comes out clean.