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) Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins. These pumpkin muffins wouldn't be complete without plenty of. Make this delicious gluten free pumpkin banana bread a part of your meal planning.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, pumpkin banana muffins (or bread). One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Pumpkin Banana Muffins (or Bread) is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Pumpkin Banana Muffins (or Bread) is something that I have loved my whole life.

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

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

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

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. They make a great grab and go snack or. Healthy pumpkin banana muffins with an incredible macadamia nut crunch topping. These easy pumpkin banana muffins are naturally sweetened, made with whole wheat flour and have amazing flavor.

Instructions 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!.

Plus they're dairy free and easily made vegan. And with chopped walnuts candied with brown sugar and butter on top Or leave the glaze off entirely. That's all the ingredient notes I have for you. I hope you enjoy your pumpkin banana. These Pumpkin Banana Muffins are healthy, tasty, and kid-approved!

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