Easy Pumpkin Banana Bread Muffins
Sweet, moist and fluffy. These Easy Pumpkin Banana Bread Muffins are filled with flavor and can be made with 10 ingredients. Make them in 30 minutes and serve them with tea or coffee for breakfast this fall.
Servings: 12 -14 muffins
Calories: 193kcal
Equipment
- 1 Cupcake cases
- 1 Cupcake tin
- 1 Hand or stand whisk
Ingredients
- 1 ½ cup of all-purpose flour
- 1 cup of granulated sugar or brown sugar
- 2 teaspoon of pumpkin spice
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- ½ cup of pumpkin puree
- 2 ripe bananas
- 2 eggs
- ⅓ cup of oil vegetable or sunflower
Instructions
- Preheat oven at 350F/175C fan/gas 4 and line the cupcake tins with cupcake cases. Add all-purpose flour, sugar, baking powder, baking soda, salt and pumpkin spice to a bowl. Mix all of the ingredients well.
- Next, add pumpkin puree, oil, eggs and mashed ripe bananas to a separate bowl and mix until well combined.
- Add the wet ingredients to the dry ingredients and stir. Make sure you don’t over mix the batter.
- Place cupcake cases in a cupcake baking tin. Then, add a couple of spoons to each cupcake case. Bake for 20-25 minutes.
- Once the muffins are done, remove them from the oven, remove them from the tin and leave them to cool on a cooling rack.
- Serve these delicious, festive Pumpkin Banana Muffins for breakfast or as a snack during fall.
Notes
Sift: Make sure you sift all of the dry ingredients to remove any excess dirt or lumps.
Muffin batter: Do not over mix the batter as this will result in tough and chewy muffins.
Batches: Feel free to double or triple this recipe depending on how many people you need to feed.
Nutrition
Serving: 76g | Calories: 193kcal | Carbohydrates: 35.86g | Protein: 2.9g | Fat: 4.72g | Saturated Fat: 0.553g | Polyunsaturated Fat: 0.862g | Monounsaturated Fat: 2.983g | Trans Fat: 0.031g | Cholesterol: 27mg | Sodium: 66mg | Potassium: 229mg | Fiber: 1.3g | Sugar: 20.62g | Vitamin A: 1642IU | Vitamin C: 2.2mg | Calcium: 63mg | Iron: 1.3mg