Pumpkin Banana Muffins (or Bread). I would have never put banana and pumpkin Works with fresh OR canned pumpkin though I throw in an bit more banana. I also use whole wheat flour instead of. Easy, healthy pumpkin muffins made with whole grains, natural sweetener (maple syrup) and real pumpkin!

These pumpkin muffins wouldn't be complete without plenty of. A simple and scrumptious recipe for pumpkin banana bread. You can also bake them into jumbo muffins. You can Cook Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Banana Muffins (or Bread)

Lets Go Prepare 3/4 cup of whole wheat flour.
It's 3/4 cup of all purpose flour.
It's 1 tsp. of baking soda.
What You needis 1 tsp. of pumpkin pie spice.
It's 1/2 tsp. of ground cinnamon.
It's 1/2 tsp. of salt.
Lets Go Prepare 1/4 tsp. of baking powder.
Lets Go Prepare 4 tbsp. of unsalted butter, at room temperature.
It's 1/4 cup of brown sugar.
Lets Go Prepare 1/3 cup of honey.
It's 2 of large eggs, at room temperature.
What You needis 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
It's 1 tsp. of vanilla extract.
It's 1 cup of mashed banana (about 2 large spotty ones).
It's 1 cup of pumpkin puree.
Lets Go Prepare 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.

Breakfast, snack, or dessert…this bread, mini bread, muffin, or mini-muffin recipe fits the bill. This bread is moist, nutritious yet has enough good-for-you fat (from coconut oil) and sweetness to taste delicious! I altered this Basic Banana Bread recipe from Cooking Light Magazine and plan to try their. Healthy pumpkin banana muffins with an incredible macadamia nut crunch topping.

Pumpkin Banana Muffins (or Bread) instructions

Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf..
In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree..
Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix..
If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely..
If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely..
No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.

These easy pumpkin banana muffins are naturally sweetened, made with whole wheat flour and have amazing flavor. Plus they're dairy free and easily made vegan. The perfect snack or breakfast treat, especially. These Healthy Pumpkin Banana Muffins are a tasty snack for toddlers, kids and adults. Everyone will love the warm pumpkin flavors.