What do you get whenever you cross your favourite banana bread with actual pumpkin puree and comfortable pumpkin pie spices? OH, simply probably the most good, fluffy, tender pumpkin banana muffins made completely candy with a bit of pure maple syrup and additional ripe bananas.
I haven’t shared a brand new muffin recipe with you all in fairly a while and fall is really the BEST time for baking. Whereas we’re nonetheless including pumpkin to something and the whole lot this season, I knew I needed to convey you a model new pumpkin muffin to bake up with the kiddos or make for your self to take pleasure in for breakfast or a snack throughout busy weeks! These infants are really easy to make and such a good way to make use of up further pumpkin puree. Add chocolate chips as a result of why the hell not?
They’re freezer-friendly, and additional particular whenever you combine crunchy walnuts or pecans within the batter, too. I do know you’ll love them!
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Elements in these banana pumpkin chocolate chip muffins
These completely fluffy banana pumpkin muffins are naturally sweetened, simply made dairy-free, and pack tons of cozy pumpkin taste. Right here’s what you’ll have to make them:
- Flour: we’re utilizing a mixture of all-purpose flour and white entire wheat flour to offer the muffins their mild and fluffy texture. You should use extra all-purpose flour or entire wheat pastry flour for the white entire wheat flour in the event you’d like.
- Flaxseed meal: I like the addition of flaxseed meal in these muffins as a result of it provides a lift of omega-3s and fiber.
- Spices: be happy to make use of pumpkin pie spice to convey out the pumpkin taste, or just use cinnamon if that’s what you will have available.
- Baking staples: don’t neglect the baking soda AND baking powder, salt, and vanilla extract.
- Bananas: tremendous ripe bananas assist give the muffins moisture and sweetness!
- Pumpkin puree: can’t have pumpkin muffins with out pure pumpkin puree. Learn to make your individual puree from a full pumpkin in this publish.
- Maple syrup: a bit of pure maple syrup offers the muffins the right taste and sweetness.
- Oil: we’re additionally including a little bit of oil for moisture — olive oil or melted, cooled, coconut oil will work.
- Milk: the ultimate element for completely moist banana pumpkin muffins? Any milk you’d like! You solely want a bit of. I usually use unsweetened vanilla almond milk.
- Egg: you’ll want 1 egg to assist the muffins bake up correctly.
- Combine-ins: I like including darkish or semi-sweet chocolate chips to those muffins as a result of pumpkin + chocolate = life. Use dairy-free chocolate chips to maintain the recipe dairy-free. You may as well combine in some chopped walnuts or pecans in the event you like a bit of crunch!
Can I make them gluten-free or vegan?
- To make gluten-free: use a gluten-free 1:1 all-purpose flour for the all-purpose and white entire wheat flour.
- To make vegan: I haven’t examined these pumpkin banana chocolate chip muffins utilizing a flax egg, however I think that it’s going to work. Let me know within the feedback in the event you attempt it! Then be sure you use dairy-free milk and dairy-free chocolate chips.
Add a dietary booster
I like to stir 2 to three tablespoons of hemp hearts into the batter with the chocolate chips to spice up the protein and add tons of nutritional vitamins and minerals. You received’t even be capable to discover!
Can I exploit frozen bananas?
Yep! Simply be sure you thaw your bananas fully and drain off the surplus liquid in order that the muffins don’t come out too moist.
Jazz them up with a scrumptious frosting
Considered one of my favourite methods to jazz up these pumpkin banana muffins? Add a luscious cinnamon cream cheese frosting from this recipe! You may both omit the chocolate chips and simply add the frosting, or get a bit of wild and have each.
Make it into pumpkin banana bread
- Merely make the muffin batter as directed.
- Pour right into a greased 8 1/2 x 4 1/2 inch loaf pan.
- Bake for 50-60 minutes or till a toothpick inserted into the center comes out clear. Straightforward!
Don’t neglect these muffin baking ideas
- Use further ripe bananas. I imply EXTRA ripe and virtually brown. They’ll give your muffins a pure sweetness.
- Use recent baking soda & powder. This may be certain that the muffins rise correctly. In case your baking soda or baking powder is greater than 3 months previous I’d counsel swapping it out.
- Don’t overmix the batter. Combine the flour into your moist substances till it’s simply mixed. In case you overmix the batter your muffins could prove dense and virtually rubbery, which we don’t need. It’s okay if there are some lumps of banana within the batter!
Storing & freezing these zucchini banana muffins
- To retailer: let the muffins cool fully, then preserve them in an hermetic bag or container within the fridge for optimum freshness (particularly throughout summer time months).
- To freeze: wrap muffins individually in freezer-safe baggage or retailer them in a big freezer bag. Once you’re able to take pleasure in them, reheat for 30-45 seconds within the microwave or just thaw them at room temperature.
Extra muffin recipes you’ll love
Get all of my muffin recipes right here!
I hope you’re keen on these banana pumpkin muffins! In case you make them be sure you depart a remark and a score so I understand how you favored them. Take pleasure in, xo!
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Banana Pumpkin Chocolate Chip Muffins
Pumpkin Banana Muffins with a lift of additional vitamin because of flaxseed meal! These scrumptious pumpkin banana muffins style like a cross between pumpkin and banana bread and are filled with fiber and omegas because of flaxseed meal and optionally available walnuts. These wholesome pumpkin banana muffins are freezer-friendly and the right factor to make when you could burn up leftover pumpkin puree.
Elements
- Dry substances:
- 1 cup (120g) all function flour
- ½ cup (57g) white entire wheat flour*
- ¼ cup (30g) flaxseed meal
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Moist substances:
- 2 very ripe spotty medium to massive bananas, mashed
- ⅔ cup (163g) pumpkin puree
- ⅓ cup (104g) pure maple syrup
- ¼ cup (50g) extra-virgin olive oil (or sub melted coconut oil)
- ¼ cup (60g) unsweetened vanilla almond milk (or milk of alternative)
- 1 massive egg, at room temperature
- 2 teaspoons vanilla extract
- Combine-ins:
- ½ cup (90g) darkish or semi-sweet chocolate chips, plus 2 tablespoons for sprinkling on prime
- Optionally available: 1/2 cup (56g) chopped walnuts (or sub pecans)
Directions
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Preheat the oven to 350 levels F. Line a 12-cup muffin pan with muffin liners and spray the within of the liners with nonstick cooking spray to forestall sticking.
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In a big bowl, whisk collectively the all function flour, white entire wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and salt till nicely mixed.
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In a separate massive bowl, whisk collectively mashed banana, pumpkin, pure maple syrup, olive oil, milk egg, and vanilla till nicely mixed.
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Add the dry substances to the moist substances and use a picket spoon to combine collectively till the batter is simply mixed. DO NOT overmix. Fold in ½ cup chocolate chips and walnuts (or pecans), if utilizing.
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Divide batter evenly into muffin liners, then sprinkle every muffin with a number of further chocolate chips. Bake for 20-25 minutes or till the toothpick comes out with just some crumbs connected.
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Cool muffins for five minutes then take away from the pan and switch to a wire rack to complete cooling. Muffins are finest served heat and even higher the following day. Makes 12 muffins.
Recipe Notes
For a vitamin increase: Stir 2 to three tablespoons of hemp hearts into the batter with the chocolate chips to spice up the protein and add tons of nutritional vitamins and minerals.
To make gluten free: Use a gluten free 1:1 all function flour for the all function and white entire wheat.
To make dairy free: Use dairy free milk and dairy free chocolate chips.
Diet
Serving: 1muffin (with out nuts)Energy: 205calCarbohydrates: 30.1gProtein: 3.3gFats: 9.1gSaturated Fats: 2.5gFiber: 3.1gSugar: 13.3g
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats
