Best Loris Banana Pumpkin Muffins Recipes
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
PUMPKIN BANANA MUFFINS
This easy, one bowl pumpkin banana muffin recipe comes together quickly. These muffins boast a tender, springy consistency and bake up to have a slightly sweet crust on the top. They're subtly flavored with pumpkin pie spices, and the optional mini chocolate chips add nice melty pools of chocolate when eaten warm.
Provided by Kathleen Culver
Categories Breakfast Dessert Snack
Time 37m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit (190 Celsius, Gas Mark 5). Line a standard 12 cup muffin pan with paper liners.
- In a large mixing bowl, combine melted butter, mashed banana, pumpkin puree, eggs and vanilla. Whisk well to fully incorporate. Scrape down sides of bowl. Add sugars and mix again.
- Add flour, baking soda, cinnamon, ginger, and nutmeg. Mix together until just barely combined and dry ingredients are no longer visible. Do not overmix. If adding mini chocolate chips, gently stir in now. Sprinkle some additional mini chocolate chips onto the top of each muffin.
- Using an ice cream or cookie scoop, fill each muffin liner about ¾ full, dividing the batter between the 12 muffin liners. Bake for 22-24 minutes, until tops spring back when touched, and a toothpick comes out with just a crumb or two attached (no wet batter). Cool in pan for 5 minutes, and then transfer to a wire cooling rack to finish cooling.
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