Pumpkin Banana Muffins Food
PUMPKIN-BANANA-OAT MUFFINS
Delicious, healthier, grab-and-go snack combines oats, pumpkin, and banana with autumn spices and Greek yogurt.
Provided by Alyssa Parisette-Sparks
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
- Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
- Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
- Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 51.1 g, Cholesterol 51.8 mg, Fat 23.9 g, Fiber 5 g, Protein 7.2 g, SaturatedFat 9.5 g, Sodium 469.1 mg, Sugar 29 g
HEALTHY PUMPKIN BANANA MUFFINS
Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!
Provided by my2girls
Categories Quick Breads
Time 45m
Yield 30 muffins
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Grease or line muffin tins with paper liners.
- Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
- Using whisk or spoon, stir until well mixed.
- Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
- Gradually beat in flour mixture.
- Beat just until combined.
- Spoon into prepared pans or tins (fill cups until just about full).
- Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
- Remove muffins from pan and cool on wire rack as soon as they come out of the oven.
- Makes about 30 hearty muffins.
- These freeze well!
Nutrition Facts : Calories 173.3, Fat 3.8, SaturatedFat 0.6, Cholesterol 24.8, Sodium 221.2, Carbohydrate 33.4, Fiber 2.8, Sugar 15.9, Protein 4
PUMPKIN BANANA MUFFINS
These pumpkin banana muffins are the perfect bite-sized snack for fall. -Desiree Rasch, Blue Springs, Missouri
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
LORI'S BANANA-PUMPKIN MUFFINS
My daughter asked me to make pumpkin muffins one day and I had ripe bananas and came up with these. They are outstanding! Much better than any pumpkin muffin I've ever had. Moist, wonderful, terrific!
Provided by Lori
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 23
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.
- Mash bananas in a large bowl. Add pumpkin puree, sugar, buttermilk, safflower oil, eggs, pumpkin pie spice, and vanilla extract; mix by hand until well incorporated.
- Mix together all-purpose flour, oat flour, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to banana-pumpkin mixture and stir gently until blended. Use a medium scoop to fill prepared muffin cups with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack.
- Mix together sugar and cinnamon for the topping in a small bowl. Baste each warm muffin with melted butter and sprinkle with cinnamon-sugar mixture.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 25.1 g, Cholesterol 17 mg, Fat 4.4 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 11.9 g
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