To avoid this mix the batter until just combined. I love these banana muffins slightly warm with a small spread of butter on top. Enjoy warm or at room temperature. Replaced the sugar with maple syrup and turned out great! Add the sugar and pumpkin. Stir into dry ingredients just until moistened. @2019 - BalancedByBri. Olive oil gives a rich earthy flavor to balance the spices and walnuts make for the perfect crunchy mouth feel in each bite! Follow the recipe. In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir , mix for 5 seconds just to combine. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla … Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Preheat the oven to 375F and line 2 cupcake tins with muffin liners. Just think of this as a cross between banana bread and a pumpkin spice muffin. The muffins will be a bit tougher and bread like because over mixing activates the gluten. The best way to ensure the success of these easy pumpkin banana muffins is to follow the recipe and use the exact … Preheat oven to 425° and line a 12-count muffin tray with liners. Required fields are marked *. Hi there! Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! When you’re working with whole wheat flour it’s important not to over mix your batter. Occasional cheat days included. But these scrumptious muffins are not just for fall. They are insanely delicious— we have muffins every week now (the banana version all summer and then this recent switch to pumpkin for fall). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir, mix for 5 seconds just to combine. Easy to make. (photos 4-5), Optional: Add the chocolate chips, if using to your batter and gently fold them in. I like to eat these muffins as is….but they are also delicious heated up for 10 seconds and served with butter and a maple syrup or honey drizzle! This recipe was originally published in September 2018. Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. All you need to do is throw all of the ingredients into a bowl and bake. Thanks very much for sharing. Subscribe to my Newsletter to be the first to see my new recipes, tips and tricks, and photos! Your email address will not be published. Learn how your comment data is processed. In fact, we’ve been making them for a few years as a “better for you” option! No need for granulated sugar…monk fruit sweetener is a great substitute to keep the sugar low. The classic pumpkin muffin recipe is great for a quick portable breakfast or a healthy snack, and it can also be vegan, gluten free, egg free, soy free, low fat, dairy free, low calorie, and nut free.. Trending Now: Crustless Pumpkin Pie – Under 100 Calories Once combined gradually whisk in sugar. I will likely eliminate the chocolate chips next time to reduce the total calories per muffin (down to approximately 157 calories/muffin). January 12, 2015 By Sara @MomEndeavors. Pumpkin Banana Muffins are a huge hit in our household. I’m Bri - wife, mama and former pastry cook with a side of health nut! Sprinkle the … The muffins are so fluffy! Gently tap the muffin tray … These pumpkin banana muffins are healthy, moist, and a perfect snack for toddlers, kids, and adults, too! Amount Per Serving: Serving Size, 1 muffin Calories: 155  Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 178mg, Total Carbohydrate: 26g,  Fiber: 3g, Sugars: 7g, Protein: 5g. I just love pumpkin season. I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins. The toothpick came out clean, but they still had a little gooey consistency in the middle (not sure if I needed to cook a little longer or like that due to substitutes). Yield: 12 . It has been updated for content and photos. Kid friendly. Hello & Ciao, I’m Rosa! *DO NOT OVER MIX, over mixing whole wheat flour will make your muffins bread like. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Test if muffins are done by inserting a toothpick, if it comes out slightly crumbly they're done. Skip the bakery muffin and…, 1/4 cup extra virgin olive oil (or avocado oil), 3/4 cup Monk fruit sweetener + 1 tablespoon, 1/2 cup peanut butter powder (I like Organic PB Fit), These Cookie Gift Boxes are the perfect way to say, Baking Italian Knot Cookies is one of my favorite, Decorated Cookies are always top on my holiday bak, 'Tis the season of desserts! Indulge without indulging! I always love hearing from you! In a large bowl, combine the first 9 ingredients. Cool for 5 minutes before removing from pans to wire racks. Great recipe and worth trying! https://www.food.com/recipe/healthy-pumpkin-banana-muffins-74590 One Skillet Steak Fajita Bowls are your next Mexic, Christmas sugar cookie baking with my mini was a s, Gluten-free Pistachio Pesto Linguini & Shrimp. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except … If you tried this recipe, please let me know about it in the comments below. Slowly spoon in the flour and … Bake up a batch of these pumpkin banana muffins today, they are ready in about 20 minutes! Healthy Pumpkin Banana Muffins great for an on the go breakfast or snack! Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste. Some links on our site are affiliate links. My daughter is also quite the picky eater and loves them…she thinks she’s eating dessert for her midmorning snack! The best part is they don’t taste healthy and clean so you feel like you’re getting a treat! Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Total Time: 33 minutes. Then transfer to a cooling rack to continue cooling for another 5 minutes or so. (photo 1), Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. Going with whole wheat flour helps you get in good fiber, nutrients and protein to keep you satisfied. First of all, these Healthy Pumpkin Muffins are so easy to make. Place the muffin tin on a cooling rack to cool. These banana pumpkin muffins keep covered at room temperature for about 2-3 days, or refrigerate to keep longer. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean. Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! Optional ingredients (in this case the chocolate chips) are not included in the calculation. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Easy Healthy Pumpkin Banana Muffins. As an Amazon Associate I earn from qualifying purchases. Always made using wholesome ingredients, and always under 400 calories per serving. This recipe for pumpkin breakfast muffins is based on our beloved recipe for banana oatmeal muffins, first published in 2015. ], Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free], Vegan Cranberry Oatmeal Cookies [Oil Free], Easy Brownie Peppermint Cookies [Oil Free], Lasagna Stuffed Portobello Mushrooms [Vegan], Vegan Chocolate Chip Banana Bread – Oil Free Option, Allergen Friendly Vegan Sweet Potato Cookies, Cauliflower Buffalo Wings [Vegan + GF + Oil Free] – Air Fryer Option, Vegan Chocolate Chip Cookies [GF+Nut Free+Oil Free]. Mmmmmm…pumpkin! They are great for little ones, if you’re serving to someone who hasn’t quite got their teeth yet make sure you finely chop the walnuts. Step 2 Lightly coat a 12-cup muffin tin with cooking spray. We only promote products we use and love. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Then bake your muffins for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out mostly clean. The combination of the pumpkin puree and pumpkin … Make sure to fully cool your banana pumpkin muffins before storing in the freezer. (photo 8). Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. They are made with whole wheat flour, bumping the nutrition value. Tastes like fall! They are moist and naturally sweetened with good for you ingredients! All Right Reserved. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. Your email address will not be published. They’re flourless (which I love) and have no oil! These muffins are so yummy, moist, and dense! Then gently fold in the chocolate chips, if using. We eat them for snacks or a quick breakfast. Coat muffin cups with cooking spray; fill three-fourths full with batter. Cook Time: 18 minutes. Can be oil free. This site uses Akismet to reduce spam. If you purchase using these links, we may earn a small commission at no additional cost to you. In the past, some of our … Mmm…..we LOVE oatmeal muffins at our house! Vegan Zucchini Muffins [Gluten Free too! NOTE: The batter will be thick, but I promise the muffins will be moist once baked! Some changes; I used regular sized Guittard dark chocolate chips (prob. You can make a large batch and freeze them so you have a quick pre-made snack for kids. Add in flaxseed eggs, olive … These muffins pair great with your morning pumpkin spice latte and don’t load you up with sugar! Thrilled you enjoyed the muffins Caroline. Prep Time: 15 minutes. Super easy to make! Just like my zucchini muffins and spinach banana muffins, these delicious banana pumpkin muffins are made using wholesome ingredients that you can feel great about. This recipe makes 24 muffins, if you’re not going to eat them in 4 days or less throw them in a zip top bag and freeze for up to 6 months. In a large bowl, whisk together flour, baking soda, baking powder, spices, and coconut sugar. (photos 2-3), Now add all the dry ingredients to the same bowl and mix until just combined, without over mixing. I’ve actually been making these muffins for a couple of weeks now as they are the base recipe for the healthy banana muffins on this site. These get eaten up so fast! Just like your banana muffins these were excellent! Love the wholesome ingredients used and the fact that most of them are kitchen staples. Thanks to the sweetness of ripe bananas, this muffin recipe requires very little added sugar. Thanks for your support! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates. These muffins … Plus, they’re totally allergy … Since the banana and pumpkin do such an incredible job keeping these muffins moist. So, these babies are packed with wholesome ingredients and less sugar than the majority of muffin recipes. I recently swapped out the banana for pumpkin which this recipe does and used pumpkin … Divide the mixture between your 12 muffin tins, filling almost to the top. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins. Preheat oven to 375 degrees and line a 12 count muffin tin with muffin liners. Place pan in oven and bake for 16-19 minutes. These Healthy Banana Pumpkin Muffins are lower in sugar than your traditional muffins but still have all the delicious flavors of fall. Thanks for sharing Caitlin, so glad you enjoyed these! In a large bowl, mash your bananas, and then add the pumpkin puree and milk. I use canned pumpkin puree, but if you happen to have fresh pumpkin, you can use that too. Naturally sweet is the way to go, who doesn’t love maple syrup and banana anyway?! Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. This post may contain affiliate links. Freeze for up to 2 months. Tips for making healthy pumpkin banana muffins. I try making large batches of these muffins but they never last long. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). Hi Becca, glad you enjoyed the muffins! Store in an airtight container up to 4 days or in freezer for up to 6 months. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. I developed this recipe because my mom, who is diabetic was looking for a breakfast muffin that was delicious but not packed with sugar and bad carbs. Feel like you're having a treat without the guilt! I did calculate the calories per muffin and it came out to approximately 204 calories/muffin. Pumpkin Banana Oatmeal Muffins. My whole family eats these muffins! Your muffins will keep fresh at room temperature for about 2-3 days. In a large bowl, sift … In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Made with one bowl, no oil, and tons of wholesome ingredients. Healthy Pumpkin Muffins. (photo 9). Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! Mash your bananas into a large mixing bowl. Whisk in the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth. Welcome to this healthy kitchen where you will find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! This healthy cheeseca, A balanced diet is a Christmas cookie in one hand, This whipped ricotta and fig crostini appetizer is. They’re ultra moist, fluffy and you can actually taste the pumpkin in them. Spoon the batter into the prepared muffin cups, filling each almost to the top. Loved it! Preheat oven to 375 degrees F and if you're not using a non stick muffin pan, be sure to grease the tins. That's how I've created the perfect food life balance! Those muffins are packed with whole grains, don’t have much sugar, no added butter or oil, but still tons of satisfying flavor. Save my name, email, and website in this browser for the next time I comment. With the paddle on low gradually add the wet mixture to the dry ingredients until just combined. Here are a few: Milk: You can use any milk … On cold days like today I love a hot bowl of soup. They take about 1 hour to thaw at room temp. You may refrigerate to keep them even longer. Just make sure they are tightly covered, or in a sealed container. 1 cup mashed bananas, pumpkin puree, and/or applesauce (or any combination to total 1 cup) 2 teaspoons vanilla extract ¾ cup semi-sweet chocolate chips (mini chips work best for mini muffins, optional but recommended) ½ cup chopped nuts … Healthy Banana Pumpkin Muffins. The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. Mix well. Breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint! Add all the remaining ingredients, except the chocolate chips and mix until combined without over mixing. Skip the bakery muffin and reach for my healthy pumpkin banana muffins! *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. Print Ingredients. Using a large ice cream scoop add batter into each muffin liner. These muffins freeze great! Or if you want to amp up the protein content, add some almond or pecan butter instead. (photos 6-7). Serve as is or with butter and maple syrup or honey drizzle. In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. Remove muffins from pan right away to stop baking and cool on a drying rack. These guilt free, wholesome muffins combine pumpkin and banana and make for one truly delicious muffin! In one bowl, mash the bananas. Divide the mixture between your 12 muffin tins, filling almost to the top. I used fat free skim milk (instead of soy milk) and brown sugar (instead of coconut sugar) as that’s what I had on hand. Notify me of follow-up comments by email. Gently tap down the muffin tray on a hard surface to close up any gaps in the batter. The banana and pumpkin keep these super moist, and they’re filled with warm spices. 1/2 cup), homemade apple sauce (kind of chunky) and a little bit more of the canned pumpkin … Read More About Me…. Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. Incredibly moist, fluffy and lightly sweetened, these banana pumpkin muffins are perfect for breakfast or dessert. Scrape down the bottom and sides of the bowl with a spatula, add the walnuts then mix with the paddle on stir one more time for an evenly mixed batter. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Let your banana pumpkin muffins cool for at least 5-10 minutes before carefully removing them from the muffin pan. With the beauty of canned pumpkin puree you can make these delicious babies any time of year. 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