What do you get if you cross your favourite banana bread with actual pumpkin puree and comfortable pumpkin pie spices? OH, simply probably the most excellent, fluffy, tender pumpkin banana muffins made completely candy with a little bit pure maple syrup and further ripe bananas.
I haven’t shared a brand new muffin recipe with you all in fairly a while and fall is really the BEST time for baking. Whereas we’re nonetheless including pumpkin to something and all the things this season, I knew I wished to deliver you a model new pumpkin muffin to bake up with the kiddos or make for your self to get pleasure from for breakfast or a snack throughout busy weeks! These infants are really easy to make and such a good way to make use of up further pumpkin puree. Add chocolate chips as a result of why the hell not?
They’re freezer-friendly, and further particular if you combine crunchy walnuts or pecans within the batter, too. I do know you’ll love them!
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Components in these banana pumpkin chocolate chip muffins
These completely fluffy banana pumpkin muffins are naturally sweetened, simply made dairy-free, and pack tons of cozy pumpkin taste. Right here’s what you’ll must make them:
- Flour: we’re utilizing a mixture of all-purpose flour and white entire wheat flour to present the muffins their mild and fluffy texture. You need to use extra all-purpose flour or entire wheat pastry flour for the white entire wheat flour in the event you’d like.
- Flaxseed meal: I really like the addition of flaxseed meal in these muffins as a result of it provides a lift of omega-3s and fiber.
- Spices: be happy to make use of pumpkin pie spice to deliver out the pumpkin taste, or just use cinnamon if that’s what you’ve gotten readily available.
- Baking staples: don’t neglect the baking soda AND baking powder, salt, and vanilla extract.
- Bananas: tremendous ripe bananas assist give the muffins moisture and sweetness!
- Pumpkin puree: can’t have pumpkin muffins with out pure pumpkin puree. Discover ways to make your personal puree from a full pumpkin in this put up.
- Maple syrup: a little bit pure maple syrup offers the muffins the right taste and sweetness.
- Oil: we’re additionally including a little bit of oil for moisture — olive oil or melted, cooled, coconut oil will work.
- Milk: the ultimate element for completely moist banana pumpkin muffins? Any milk you’d like! You solely want a little bit. I sometimes use unsweetened vanilla almond milk.
- Egg: you’ll want 1 egg to assist the muffins bake up correctly.
- Combine-ins: I really like including darkish or semi-sweet chocolate chips to those muffins as a result of pumpkin + chocolate = life. Use dairy-free chocolate chips to maintain the recipe dairy-free. You can too combine in some chopped walnuts or pecans in the event you like a little bit crunch!
Can I make them gluten-free or vegan?
- To make gluten-free: use a gluten-free 1:1 all-purpose flour for the all-purpose and white entire wheat flour.
- To make vegan: I haven’t examined these pumpkin banana chocolate chip muffins utilizing a flax egg, however I believe that it’s going to work. Let me know within the feedback in the event you attempt it! Then be sure you use dairy-free milk and dairy-free chocolate chips.
Add a dietary booster
I like to stir 2 to three tablespoons of hemp hearts into the batter with the chocolate chips to spice up the protein and add tons of nutritional vitamins and minerals. You gained’t even have the ability to discover!
Can I exploit frozen bananas?
Yep! Simply be sure you thaw your bananas fully and drain off the surplus liquid in order that the muffins don’t come out too moist.
Jazz them up with a scrumptious frosting
One in all my favourite methods to jazz up these pumpkin banana muffins? Add a luscious cinnamon cream cheese frosting from this recipe! You’ll be able to both omit the chocolate chips and simply add the frosting, or get a little bit wild and have each.
Make it into pumpkin banana bread
- Merely make the muffin batter as directed.
- Pour right into a greased 8 1/2 x 4 1/2 inch loaf pan.
- Bake for 50-60 minutes or till a toothpick inserted into the center comes out clear. Straightforward!
Don’t neglect these muffin baking suggestions
- Use further ripe bananas. I imply EXTRA ripe and virtually brown. They’ll give your muffins a pure sweetness.
- Use contemporary baking soda & powder. This can be certain that the muffins rise correctly. In case your baking soda or baking powder is greater than 3 months outdated I’d counsel swapping it out.
- Don’t overmix the batter. Combine the flour into your moist substances till it’s simply mixed. If you happen to overmix the batter your muffins might prove dense and virtually rubbery, which we don’t need. It’s okay if there are some lumps of banana within the batter!
Storing & freezing these zucchini banana muffins
- To retailer: let the muffins cool fully, then hold them in an hermetic bag or container within the fridge for optimum freshness (particularly throughout summer time months).
- To freeze: wrap muffins individually in freezer-safe luggage or retailer them in a big freezer bag. Once you’re able to get pleasure from them, reheat for 30-45 seconds within the microwave or just thaw them at room temperature.
Extra muffin recipes you’ll love
Get all of my muffin recipes right here!
I hope you like these banana pumpkin muffins! If you happen to make them be sure you depart a remark and a score so I understand how you preferred them. Take pleasure in, xo!
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Banana Pumpkin Chocolate Chip Muffins
Pumpkin Banana Muffins with a lift of additional diet because of flaxseed meal! These scrumptious pumpkin banana muffins style like a cross between pumpkin and banana bread and are full of fiber and omegas because of flaxseed meal and non-compulsory walnuts. These wholesome pumpkin banana muffins are freezer-friendly and the right factor to make when you might want to burn up leftover pumpkin puree.
Components
- Dry substances:
- 1 cup (120g) all function flour
- ½ cup (57g) white entire wheat flour*
- ¼ cup (30g) flaxseed meal
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Moist substances:
- 2 very ripe spotty medium to giant bananas, mashed
- ⅔ cup (163g) pumpkin puree
- ⅓ cup (104g) pure maple syrup
- ¼ cup (50g) extra-virgin olive oil (or sub melted coconut oil)
- ¼ cup (60g) unsweetened vanilla almond milk (or milk of alternative)
- 1 giant egg, at room temperature
- 2 teaspoons vanilla extract
- Combine-ins:
- ½ cup (90g) darkish or semi-sweet chocolate chips, plus 2 tablespoons for sprinkling on prime
- Optionally available: 1/2 cup (56g) chopped walnuts (or sub pecans)
Directions
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Preheat the oven to 350 levels F. Line a 12-cup muffin pan with muffin liners and spray the within of the liners with nonstick cooking spray to stop sticking.
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In a big bowl, whisk collectively the all function flour, white entire wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and salt till nicely mixed.
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In a separate giant bowl, whisk collectively mashed banana, pumpkin, pure maple syrup, olive oil, milk egg, and vanilla till nicely mixed.
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Add the dry substances to the moist substances and use a wood spoon to combine collectively till the batter is simply mixed. DO NOT overmix. Fold in ½ cup chocolate chips and walnuts (or pecans), if utilizing.
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Divide batter evenly into muffin liners, then sprinkle every muffin with a couple of further chocolate chips. Bake for 20-25 minutes or till the toothpick comes out with just some crumbs connected.
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Cool muffins for five minutes then take away from the pan and switch to a wire rack to complete cooling. Muffins are finest served heat and even higher the subsequent day. Makes 12 muffins.
Recipe Notes
For a diet increase: Stir 2 to three tablespoons of hemp hearts into the batter with the chocolate chips to spice up the protein and add tons of nutritional vitamins and minerals.
To make gluten free: Use a gluten free 1:1 all function flour for the all function and white entire wheat.
To make dairy free: Use dairy free milk and dairy free chocolate chips.
Diet
Serving: 1muffin (with out nuts)Energy: 205calCarbohydrates: 30.1gProtein: 3.3gFats: 9.1gSaturated Fats: 2.5gFiber: 3.1gSugar: 13.3g
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats
