Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large mixing bowl, combine pumpkin puree, mashed bananas, eggs, honey, and vanilla. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients, stirring gently until just combined. Fold in walnuts or chocolate chips if desired.
- Divide the batter evenly among muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before transferring to a wire rack.
Notes
- Measure ingredients accurately for the best results.
- Use ripe bananas for natural sweetness and easier mashing.
- For lower sugar, reduce honey or maple syrup to 1/4 cup.
- Replace all-purpose flour with whole wheat flour for a healthier version.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg