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Description
Enjoy these moist and flavorful banana pumpkin muffins. This recipe is easy to follow and perfect for a quick breakfast or snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup mashed ripe bananas
- 1 cup pumpkin puree
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the sugar, oil, eggs, mashed bananas, and pumpkin puree. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chopped nuts, if using.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips or raisins.
- Store muffins in an airtight container at room temperature for up to 3 days.
- You can freeze these muffins for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg