Pumpkin Banana Muffins
These Pumpkin Banana Muffins are moist, fluffy and taste like fall with pumpkin, banana and warm spices baked in. Perfect to pair with a morning cup of coffee.
Servings: 12
Ingredients
- 2 bananas *about ½ cup - ish
- ¼ cup coconut oil * see notes
- 1 cup white granulated sugar
- ½ cup pumpkin purée
- 1 egg
- 1 tsp vanilla extract
- 1½ tsp pumpkin spice
- 1 tsp cinnamon
- 1½ cup all purpose flour
- ½ tsp salt
- 1 tsp baking soda
Toppings
- ¼ cup brown sugar
- ¼ cup old fashioned oats
Instructions
- Preheat oven to 350º. In a large bowl, mash banana with a fork, mix in pumpkin, vanilla, butter or oil, egg and sugar. In a medium bowl whisk together flour, pumpkin spice, cinnamon, salt, baking soda.
- Mix the dry bowl into the wet, pumpkin banana mixture. Be sure all the flour is mixed in, but do not over mix. Some banana chunks are just fine and welcome! Add muffin liners to a muffin tin, about 1/2 full. In a small bowl, mix brown sugar and oats together. Sprinkle the mixture over the raw batter in the muffin cups.
- Bake the muffins for about 20- 28minutes, oven times and temp will vary. Check with a toothpick to ensure doneness. Option to add two ingredient icing for a sweeter muffin (whisk 1 ½cup confectionery sugar with 1/2 tsp of milk). Let them completely cool before eating and enjoy
Notes
*Olive oil, canola or avocado will also work.
*to keep these muffins a bit healthier, skip the icing and just use the brown sugar topping.
Nutrition
Calories: 208kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 196mg | Potassium: 119mg | Fiber: 1g | Sugar: 24g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg