What do you get whenever you cross your favourite banana bread with actual pumpkin puree and comfy pumpkin pie spices? OH, simply essentially the most excellent, fluffy, tender pumpkin banana muffins made completely candy with a bit of 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 actually the BEST time for baking. Whereas we’re nonetheless including pumpkin to something and every thing this season, I knew I wished to convey 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 an effective way to make use of up additional pumpkin puree. Add chocolate chips as a result of why the hell not?
They’re freezer-friendly, and further particular whenever you combine crunchy walnuts or pecans within the batter, too. I do know you’ll love them!
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Elements 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 have to make them:
- Flour: we’re utilizing a mixture of all-purpose flour and white entire wheat flour to provide the muffins their mild and fluffy texture. You should use extra all-purpose flour or entire wheat pastry flour for the white entire wheat flour for those who’d like.
- Flaxseed meal: I like the addition of flaxseed meal in these muffins as a result of it provides a lift of omega-3s and fiber.
- Spices: be at liberty to make use of pumpkin pie spice to convey out the pumpkin taste, or just use cinnamon if that’s what you might have 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. Learn to make your individual puree from a full pumpkin in this put up.
- Maple syrup: a bit of pure maple syrup offers the muffins the proper 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 bit of. I sometimes use unsweetened vanilla almond milk.
- Egg: you’ll want 1 egg to assist the muffins bake up correctly.
- Combine-ins: I 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 may as well combine in some chopped walnuts or pecans for those who like a bit of 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’ll work. Let me know within the feedback for those who strive it! Then remember to 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 take advantage of frozen bananas?
Yep! Simply remember to 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
Considered one of my favourite methods to jazz up these pumpkin banana muffins? Add a luscious cinnamon cream cheese frosting from this recipe! You may both omit the chocolate chips and simply add the frosting, or get a bit of 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 ideas
- Use additional 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. In the event you 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 preserve 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 baggage or retailer them in a big freezer bag. Whenever 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! In the event you make them remember to depart a remark and a ranking 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 filled with fiber and omegas because of flaxseed meal and non-obligatory walnuts. These wholesome pumpkin banana muffins are freezer-friendly and the proper factor to make when you should dissipate leftover pumpkin puree.
Elements
- Dry substances:
- 1 cup (120g) all objective 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
- Elective: 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 forestall sticking.
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In a big bowl, whisk collectively the all objective flour, white entire wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and salt till properly 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 properly mixed.
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Add the dry substances to the moist substances and use a picket 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 just a few additional chocolate chips. Bake for 20-25 minutes or till the toothpick comes out with only a few crumbs hooked up.
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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 greatest served heat and even higher the following day. Makes 12 muffins.
Recipe Notes
For a diet enhance: 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 objective flour for the all objective and white entire wheat.
To make dairy free: Use dairy free milk and dairy free chocolate chips.
Vitamin
Serving: 1muffin (with out nuts)Energy: 205calCarbohydrates: 30.1gProtein: 3.3gFats: 9.1gSaturated Fats: 2.5gFiber: 3.1gSugar: 13.3g
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats
