Pumpkin Banana Muffins with Fall Spices
This delicious pumpkin banana muffin recipe is made with whole grains and reduced amounts of sugar to create a delcious, but healthy treat perfect for a mid-afternoon pick-me-up!
Servings: 30
Calories: 155kcal
Cost: $5
Equipment
- 1 Cookie Scoop optional
- Muffin Tins
Ingredients
- 3 1/2 cups Whole Wheat Pastry Flour 420 grams
- 2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cloves
- 1/4 teaspoon Ground Ginger
- 1 1/2 teaspoon Salt
- 2 Bananas overripe
- 15 ounce Pumpkin (1 can)
- 1 1/4 cup Cane Sugar
- 4 Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Avocado Oil
- 2/3 cup Water
- 2/3 cup Mini Chocolate Chips
Instructions
- Into a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- Peel your overripe bananas and break them into a few pieces. Add them to the bowl of a stand mixer. Turn on your mixer and stir until the bananas are smoothly mashed. Turn off the mixer.
- Add the rest of your wet ingredients to the stand mixer bowl, stirring the batter in between each addition. Add the can of pumpkin and sugar and mix. Then add your eggs one at a time, stirring after each addition. Then add water, vanilla, and avocado oil. Stir until smooth.
- Gradually add your flour mixture to the wet ingredients and mix until it's evenly combined. Avoid overmixing.
- Line a muffin tin with muffin wrappers. Fill each muffin wrapper about 2/3 full. If using a standard size cookie scoop, use 2 scoops per muffin.
- Sprinkle 1 tsp of mini chocolate chips on top of each muffin.
- Bake at 350 degrees F for 22-24 minutes.
Video
Nutrition
Calories: 155kcal
