Ingredients
Scale
- 1 cup pureed pumpkin (canned or homemade)
- 2 ripe bananas, mashed
- 2 eggs
- 1/2 cup honey or maple syrup
- 1/3 cup vegetable oil or melted coconut oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Mix pumpkin puree and mashed bananas in a large bowl until smooth.
- Add eggs, honey, and oil to the pumpkin and banana mixture. Whisk until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients into the wet mixture, stirring gently until just combined. Fold in walnuts or chocolate chips if desired.
- Scoop batter into the muffin tin, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before transferring to a wire rack.
Notes
- Use very ripe bananas for enhanced sweetness and flavor.
- Adjust spices to taste; add a pinch of clove or ginger for extra fall flavor.
- For gluten-free options, substitute all-purpose flour with almond or oat flour.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (approx.)
- Calories: 180 Kcal
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
