Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large ripe bananas, mashed
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips or chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk sugars and eggs until well combined. Add oil, mashed bananas, pumpkin puree, and vanilla; mix until smooth.
- Gradually fold dry ingredients into wet mixture until just combined. Gently fold in chocolate chips or pecans if using.
- Scoop batter into muffin tins, filling about ¾ full. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before transferring to a wire rack.
Notes
- Do not overmix the batter to keep muffins tender and fluffy.
- Measure ingredients accurately for consistent results.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze for up to 3 months for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal Kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg