Pumpkin Banana Muffins (or Bread). Nutrient-Dense, Whole Food Ingredients In Every Product. Oh, banana muffins, how I love you. I also love banana bread in every way, shape, and form- so it just made sense to add pumpkin to it!

Pumpkin Banana Muffins (or Bread) Healthy Pumpkin Muffins are an excellent Breakfast, sweet snack, or dessert. If you liked Blueberry Banana Baked Oatmeal Muffins, this is another moist and warm muffin recipe you'll love! In a medium sized bowl, combine all of the ingredients for the topping, using your fingers or a couple of forks, incorporate the butter into the dry ingredients.

Literally this is a simple recipe just gone the additional ones. I think the hardest share is to locate the best ingredients so you can enjoy the delectable Pumpkin Banana Muffins (or Bread) for your dinner with your friends or family. You can have Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pumpkin Banana Muffins (or Bread)

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

Pumpkin Banana Muffins are easy to make and are a healthy option for breakfast or snacks. They can be made gluten-free by replacing regular flour with almond flour and healthier by adding oatmeal. If you are a chocolate lover, add some chocolate chips in the batter for an added treat. Pumpkin Banana Muffins (or Bread) step by step.

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!.

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 another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Spray muffin tins with baking spray and fill empty cups with water. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.

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