Pumpkin Banana Muffins (or Bread). 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. Easy, healthy pumpkin muffins made with whole grains, natural sweetener (maple syrup) and real pumpkin!

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 have Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pumpkin Banana Muffins (or Bread)

1. Prepare 3/4 cup of whole wheat flour.
2. It’s 3/4 cup of all purpose flour.
3. You need 1 tsp. of baking soda.
4. Prepare 1 tsp. of pumpkin pie spice.
5. Prepare 1/2 tsp. of ground cinnamon.
6. Prepare 1/2 tsp. of salt.
7. You need 1/4 tsp. of baking powder.
8. Prepare 4 tbsp. of unsalted butter, at room temperature.
9. You need 1/4 cup of brown sugar.
10. You need 1/3 cup of honey.
11. Prepare 2 of large eggs, at room temperature.
12. You need 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
13. It’s 1 tsp. of vanilla extract.
14. You need 1 cup of mashed banana (about 2 large spotty ones).
15. Prepare 1 cup of pumpkin puree.
16. You need 1/2 cup 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. A simple and scrumptious recipe for pumpkin banana bread. You can also bake them into jumbo muffins. These Healthy Pumpkin Banana Muffins are a tasty snack for toddlers, kids and adults.

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!.

Everyone will love the warm pumpkin flavors. I started making these pumpkin banana muffins for my toddler last fall, and he absolutely LOVES them. Plus, I love that he is getting a sneaky dose of veggies! 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.