Description
Moist pumpkin banana muffins made with ripe bananas, pumpkin puree, Greek yogurt, maple syrup, warm spices, and whole wheat flour. They make an easy breakfast, snack, or freezer-friendly meal-prep option.
Ingredients
Scale
- 2 very ripe bananas, mashed
- 1/4 cup butter, melted
- 1/2 cup plain Greek yogurt
- 1/4 cup pure maple syrup
- 1/2 cup milk
- 3/4 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners or lightly coat it with cooking spray.
- Mash the bananas in a large bowl. Add the melted butter, Greek yogurt, maple syrup, milk, pumpkin puree, egg, and vanilla. Mix well.
- In a separate bowl, whisk together the whole wheat flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and gently stir just until combined. Do not overmix; a few small lumps are fine.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake at 425°F for 5 minutes.
- Without removing the muffins from the oven, reduce the temperature to 350°F and continue baking for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and transfer them from the muffin pan to a wire rack. Let them cool completely before storing.
Notes
- Use very ripe, heavily spotted bananas for the best sweetness and banana flavor.
- Use plain pumpkin puree rather than pumpkin pie filling.
- Avoid overmixing the batter because excessive mixing can create tough, dense muffins.
- Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap muffins individually and freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 152.86
- Sugar: 7.86
- Sodium: 119.94
- Fat: 5.12
- Saturated Fat: 2.88
- Unsaturated Fat: 2.24
- Trans Fat: 0
- Carbohydrates: 24.11
- Fiber: 2.94
- Protein: 4.38
- Cholesterol: 25.24