Pumpkin Banana Muffins (or Bread). I was looking for a recipe that used bananas and canned pumpkin to get rid of some of my Thanksgiving over-stock. 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!

Pumpkin Banana Muffins (or Bread) These easy banana bread muffins are a delicious way to start your day and they also make a sweet afternoon pick me up. You can mix these easy muffins up quickly by hand, no mixer required. This will quickly become one of your go to muffin recipes!

Yes, this is a simple recipe just when the additional ones. I think the hardest share is to find the best ingredients consequently you can enjoy the tasty Pumpkin Banana Muffins (or Bread) for your breakfast with your associates or family. You can cook 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.
You need 1 tsp. of baking soda.
It's 1 tsp. of pumpkin pie spice.
You need 1/2 tsp. of ground cinnamon.
It's 1/2 tsp. of salt.
You need 1/4 tsp. of baking powder.
You need 4 tbsp. of unsalted butter, at room temperature.
You need 1/4 cup of brown sugar.
Prepare 1/3 cup of honey.
It's 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.
It's 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.

If you have some ripe bananas on your hands. These Pumpkin Banana Muffins are healthy, tasty, and kid-approved! Do you have anything fun planned for the weekend? These are one of my favorite muffins.

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!.

Actually, I love these things so much I probably make a batch at least once every week or two. These healthy pumpkin muffins can easily be made into pumpkin zucchini bread! I recommend lining the loaf pan with aluminum foil and then greasing the foil for easy removal! Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch! They're naturally sweetened, made with whole wheat flour, and have amazing flavor.

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