Description
Delicious banana and pumpkin muffins perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup mashed bananas (about 2 medium bananas)
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the mashed bananas and pumpkin puree.
- In another bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs and add vegetable oil and vanilla extract.
- Combine the wet ingredients with the banana and pumpkin mixture.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into muffin tins lined with paper liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store muffins in an airtight container.
- These muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: banana and pumpkin muffins