Description
Experience the ultimate autumn comfort with these banana and pumpkin muffins. By combining the natural sweetness of overripe bananas with the earthy, deep flavors of pumpkin puree and warming spices like cinnamon and ginger, this recipe creates a tender, hearty muffin. The addition of oat flour provides a satisfying texture, while pumpkin seeds offer a delightful crunch. Perfect for busy mornings, these freezer-friendly muffins are a wholesome and delicious way to start your day.
Ingredients
1 overripe banana, mashed well
¾ cup pure pumpkin purée (not pie filling)
2 large eggs, room temperature
¼ cup granulated sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup oat flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup pumpkin seeds for topping
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the mashed banana, pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract until smooth.
In a separate bowl, stir together the all-purpose flour, oat flour, cinnamon, ginger, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Divide the batter evenly among the prepared muffin liners.
Sprinkle a few pumpkin seeds on top of each muffin.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. For extra moisture, ensure the banana is very ripe with brown spots.
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 8g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 0.8g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg