Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– 1 cup canned pumpkin puree
– 2 ripe bananas, mashed
– ½ cup honey or maple syrup
– ⅓ cup vegetable oil or melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
– Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, mash bananas thoroughly. Add pumpkin puree, honey or maple syrup, oil, eggs, and vanilla, then mix until smooth.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Fold in nuts or chocolate chips if desired.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool before serving.
Notes
- Feel free to add chopped nuts or chocolate chips for extra flavor and texture.
- For a dairy-free version, replace eggs with flaxseed eggs or other egg substitutes.
- Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg