PUMPKIN BANANA MUFFINS
These pumpkin banana muffins are the perfect bite-sized snack for fall. -Desiree Rasch, Blue Springs, Missouri
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BANANA PUMPKIN SPICE MUFFINS
Make and share this Banana Pumpkin Spice Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 25m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat you oven to 350 degrees and either line a muffin tin with papers or coat it with cooking spray.
- Mash your bananas thoroughly and add in the sugar and oil, stirring to combine. Toss in the cinnamon, salt, both flours, baking powder and soda all at once, and mix just enough to moisten all of the dry ingredients, but there's no need to be too thorough. Finally, add in the pumpkin butter and stir that well, being careful not to over-mix. The resulting batter should be rather thick.
- Spoon the batter into your prepared tins, mounding it up generously in the centers. Sprinkle oats and cinnamon on top as desired, and bake for 15 - 25 minutes until golden brown, and a tooth pick inserted into the middle comes out clean. Let cool on a wire rack and enjoy.
Nutrition Facts : Calories 162.6, Fat 6.3, SaturatedFat 0.5, Sodium 222.4, Carbohydrate 25.2, Fiber 1.6, Sugar 9.1, Protein 2.2
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