I always love hearing from you! They are made with whole wheat flour, bumping the nutrition value. Your email address will not be published. Plus, they’re totally allergy … Tastes like fall! I recently swapped out the banana for pumpkin which this recipe does and used pumpkin … (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Learn how your comment data is processed. The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste. Mix well. These muffins are so yummy, moist, and dense! Gently tap down the muffin tray on a hard surface to close up any gaps in the batter. 1 cup mashed bananas, pumpkin puree, and/or applesauce (or any combination to total 1 cup) 2 teaspoons vanilla extract ¾ cup semi-sweet chocolate chips (mini chips work best for mini muffins, optional but recommended) ½ cup chopped nuts … Then bake your muffins for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out mostly clean. Sprinkle the … Hi there! Remove muffins from pan right away to stop baking and cool on a drying rack. These pumpkin banana muffins are healthy, moist, and a perfect snack for toddlers, kids, and adults, too! Add in flaxseed eggs, olive … They take about 1 hour to thaw at room temp. Add the sugar and pumpkin. (photos 4-5), Optional: Add the chocolate chips, if using to your batter and gently fold them in. The best way to ensure the success of these easy pumpkin banana muffins is to follow the recipe and use the exact … Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean. My whole family eats these muffins! Spoon the batter into the prepared muffin cups, filling each almost to the top. Optional ingredients (in this case the chocolate chips) are not included in the calculation. Place the muffin tin on a cooling rack to cool. In fact, we’ve been making them for a few years as a “better for you” option! @2019 - BalancedByBri. Serve … Mash your bananas into a large mixing bowl. Cool for 5 minutes before removing from pans to wire racks. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. The best part is they don’t taste healthy and clean so you feel like you’re getting a treat! I used fat free skim milk (instead of soy milk) and brown sugar (instead of coconut sugar) as that’s what I had on hand. I like to eat these muffins as is….but they are also delicious heated up for 10 seconds and served with butter and a maple syrup or honey drizzle! Test if muffins are done by inserting a toothpick, if it comes out slightly crumbly they're done. But these scrumptious muffins are not just for fall. Can be oil free. Super easy to make! Serve as is or with butter and maple syrup or honey drizzle. Preheat oven to 375 degrees and line a 12 count muffin tin with muffin liners. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. In a large bowl, mash your bananas, and then add the pumpkin puree and milk. In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir , mix for 5 seconds just to combine. With the beauty of canned pumpkin puree you can make these delicious babies any time of year. The muffins will be a bit tougher and bread like because over mixing activates the gluten. January 12, 2015 By Sara @MomEndeavors. If you tried this recipe, please let me know about it in the comments below. Hi Becca, glad you enjoyed the muffins! First of all, these Healthy Pumpkin Muffins are so easy to make. In a large bowl, sift … Notify me of follow-up comments by email. So, these babies are packed with wholesome ingredients and less sugar than the majority of muffin recipes. Always made using wholesome ingredients, and always under 400 calories per serving. I will likely eliminate the chocolate chips next time to reduce the total calories per muffin (down to approximately 157 calories/muffin). Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Scrape down the bottom and sides of the bowl with a spatula, add the walnuts then mix with the paddle on stir one more time for an evenly mixed batter. Fall baking is in full swing and everyone loves a good pumpkin muffin this time of year! Indulge without indulging! Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. Then transfer to a cooling rack to continue cooling for another 5 minutes or so. Just like my zucchini muffins and spinach banana muffins, these delicious banana pumpkin muffins are made using wholesome ingredients that you can feel great about. The classic pumpkin muffin recipe is great for a quick portable breakfast or a healthy snack, and it can also be vegan, gluten free, egg free, soy free, low fat, dairy free, low calorie, and nut free.. Trending Now: Crustless Pumpkin Pie – Under 100 Calories Healthy Pumpkin Banana Muffins great for an on the go breakfast or snack! The banana and pumpkin keep these super moist, and they’re filled with warm spices. Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! Thanks for your support! Easy Healthy Pumpkin Banana Muffins. Add all the remaining ingredients, except the chocolate chips and mix until combined without over mixing. Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. Total Time: 33 minutes. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. Thanks very much for sharing. Pumpkin Banana Oatmeal Muffins. In a large bowl, whisk together flour, baking soda, baking powder, spices, and coconut sugar. In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. I’ve actually been making these muffins for a couple of weeks now as they are the base recipe for the healthy banana muffins on this site. Freeze for up to 2 months. Cook Time: 18 minutes. Replaced the sugar with maple syrup and turned out great! In a large mixing bowl, lightly beat the eggs until the yolks break apart. Using a large ice cream scoop add batter into each muffin liner. Kid friendly. Thanks to the sweetness of ripe bananas, this muffin recipe requires very little added sugar. Loved it! Just think of this as a cross between banana bread and a pumpkin spice muffin. Hello & Ciao, I’m Rosa! Or if you want to amp up the protein content, add some almond or pecan butter instead. Preheat the oven to 375F and line 2 cupcake tins with muffin liners. https://www.food.com/recipe/healthy-pumpkin-banana-muffins-74590 Olive oil gives a rich earthy flavor to balance the spices and walnuts make for the perfect crunchy mouth feel in each bite! Enjoy warm or at room temperature. They are moist and naturally sweetened with good for you ingredients! Your muffins will keep fresh at room temperature for about 2-3 days. Easy to make. This recipe makes 24 muffins, if you’re not going to eat them in 4 days or less throw them in a zip top bag and freeze for up to 6 months. NOTE: The batter will be thick, but I promise the muffins will be moist once baked! Step 2 Lightly coat a 12-cup muffin tin with cooking spray. Skip the bakery muffin and reach for my healthy pumpkin banana muffins! To avoid this mix the batter until just combined. This site uses Akismet to reduce spam. These get eaten up so fast! Made with one bowl, no oil, and tons of wholesome ingredients. We only promote products we use and love. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. In a large bowl, combine the first 9 ingredients. Thrilled you enjoyed the muffins Caroline. I did calculate the calories per muffin and it came out to approximately 204 calories/muffin. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners. Naturally sweet is the way to go, who doesn’t love maple syrup and banana anyway?! These Healthy Banana Pumpkin Muffins are lower in sugar than your traditional muffins but still have all the delicious flavors of fall. Pumpkin Banana Muffins are a huge hit in our household. No need for granulated sugar…monk fruit sweetener is a great substitute to keep the sugar low. Since the banana and pumpkin do such an incredible job keeping these muffins moist. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. These muffins freeze great! Make sure to fully cool your banana pumpkin muffins before storing in the freezer. Incredibly moist, fluffy and lightly sweetened, these banana pumpkin muffins are perfect for breakfast or dessert. Divide the mixture between your 12 muffin tins, filling almost to the top. Coat muffin cups with cooking spray; fill three-fourths full with batter. When I cook I enjoy the sweet, the savory, the indulgent and the light. Great recipe and worth trying! Gently tap the muffin tray … Skip the bakery muffin and…, 1/4 cup extra virgin olive oil (or avocado oil), 3/4 cup Monk fruit sweetener + 1 tablespoon, 1/2 cup peanut butter powder (I like Organic PB Fit), These Cookie Gift Boxes are the perfect way to say, Baking Italian Knot Cookies is one of my favorite, Decorated Cookies are always top on my holiday bak, 'Tis the season of desserts! I love these banana muffins slightly warm with a small spread of butter on top. (photos 6-7). When you’re working with whole wheat flour it’s important not to over mix your batter. Your email address will not be published. (photos 2-3), Now add all the dry ingredients to the same bowl and mix until just combined, without over mixing. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. On cold days like today I love a hot bowl of soup. I use canned pumpkin puree, but if you happen to have fresh pumpkin, you can use that too. Vegan Zucchini Muffins [Gluten Free too! In one bowl, mash the bananas. Amount Per Serving: Serving Size, 1 muffin Calories: 155 Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 178mg, Total Carbohydrate: 26g, Fiber: 3g, Sugars: 7g, Protein: 5g. Place pan in oven and bake for 16-19 minutes. I developed this recipe because my mom, who is diabetic was looking for a breakfast muffin that was delicious but not packed with sugar and bad carbs. They are insanely delicious— we have muffins every week now (the banana version all summer and then this recent switch to pumpkin for fall). Healthy Banana Pumpkin Muffins. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. With the paddle on low gradually add the wet mixture to the dry ingredients until just combined. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir, mix for 5 seconds just to combine. All you need to do is throw all of the ingredients into a bowl and bake. This healthy cheeseca, A balanced diet is a Christmas cookie in one hand, This whipped ricotta and fig crostini appetizer is. Mmm…..we LOVE oatmeal muffins at our house! (photo 1), Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. The toothpick came out clean, but they still had a little gooey consistency in the middle (not sure if I needed to cook a little longer or like that due to substitutes). In a medium bowl, whisk together pumpkin, banana, applesauce, sugar, egg whites and milk. Mmmmmm…pumpkin! You may refrigerate to keep them even longer. 1/2 cup), homemade apple sauce (kind of chunky) and a little bit more of the canned pumpkin … Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. Preheat oven to 425° and line a 12-count muffin tray with liners. Required fields are marked *. All Right Reserved. Print Ingredients. That's how I've created the perfect food life balance! Tips for making healthy pumpkin banana muffins. Store in an airtight container up to 4 days or in freezer for up to 6 months. Breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint! You can make a large batch and freeze them so you have a quick pre-made snack for kids. They are great for little ones, if you’re serving to someone who hasn’t quite got their teeth yet make sure you finely chop the walnuts. Fall baking is in full swing and everyone loves a good pumpkin muffin this time of year! 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