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.
Make this delicious gluten free pumpkin banana bread a part of your meal planning.
Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch!
They're naturally sweetened, made with whole wheat flour, and have amazing flavor.
You can have Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Pumpkin Banana Muffins (or Bread)
- It's 3/4 cup of whole wheat flour.
- You need 3/4 cup of all purpose flour.
- Prepare 1 tsp. of baking soda.
- Prepare 1 tsp. of pumpkin pie spice.
- Prepare 1/2 tsp. of ground cinnamon.
- You need 1/2 tsp. of salt.
- It's 1/4 tsp. of baking powder.
- You need 4 tbsp. of unsalted butter, at room temperature.
- Prepare 1/4 cup of brown sugar.
- You need 1/3 cup of honey.
- Prepare 2 of large eggs, at room temperature.
- It's 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
- Prepare 1 tsp. of vanilla extract.
- Prepare 1 cup of mashed banana (about 2 large spotty ones).
- You need 1 cup of pumpkin puree.
- Prepare 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.
These healthy pumpkin banana muffins have the best crunchy topping made with macadamia nuts. They're naturally sweetened, made with whole. How to Store Banana Pumpkin Bread. The best way to keep bread at its best is to keep it at ROOM TEMP for a day or two, then wrap it up and freeze it!
Pumpkin Banana Muffins (or Bread) step by step
- 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!.
These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks. They're healthier than most, since they're made with whole wheat flour Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins. These pumpkin muffins wouldn't be complete without plenty of. This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread Pumpkin Banana Bread. This came out super moist and we had a difficult time waiting for it to cool I don't have any on hand and wanted to make some banana bread or muffins this evening.
