Pumpkin Banana Muffins Also Vanilla And Syrup Maple Tsp Canned Powder Cup Bread Healthy

Healthy Pumpkin Banana Muffins

Taleen Baker. Bread. October 08th , 2020.

These healthy pumpkin banana muffins are a tasty snack for toddlers, kids and adults. Everyone will love the warm pumpkin flavors. These easy pumpkin banana muffins are naturally sweetened, made with whole wheat flour and have amazing flavor. The perfect snack or breakfast treat. These muffins are whole grain, naturally sweetened, and easy to make. I also packed a big bag of these super healthy pumpkin banana muffins along for the ride (although, several are now in our tummies). These are a new fall variation i adapted from my favorite tried and true banana oat cups. They’re tender and moist with a beautiful crumb, naturally sweetened, perfectly spiced and made with. Healthy pumpkin banana muffins without eggs.

I created this recipe about a year ago and it was hard to get it just right. I would tweak it over and over how to make healthy pumpkin banana muffins from scratch. I switched to these muffins this fall once i ran out of pumpkin puree for the season. This banana muffin recipe is made with whole wheat flour, mashed banana, and a little bit of maple syrup. Healthy banana muffins made with whole wheat flour, honey, and coconut oil. If you’ve tried my healthy banana bread, then you’re going to enjoy these healthy banana muffins even more. These banana muffins are soft, buttery, and spiced with cinnamon. Delicious vegan pumpkin banana muffins that are so soft, moist, and perfectly spiced. The riper the bananas, the better.

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Healthy Pumpkin Banana Muffins

Dreaded Healthy Pumpkin Banana Muffins.

INGREDIENTS:

  • 2 bananas (very ripe, mashed)
  • ¼ cup butter (melted)
  • 1/2 cup greek yogurt
  • 1/4 cup maple syrup
  • 1/2 cup milk
  • 3/4 cup canned pumpkin
  • 1 egg
  • 1 teaspoon vanilla
  • 1 and 3/4 cups whole wheat flour
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 teaspoon salt

INSTRUCTIONS:

  1. Preheat oven to 425. Line a muffin tin with muffin liners or spray with cooking spray. Set aside.
  2. In one bowl, mash the bananas. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla extract, mix well.
  3. In another bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda.
  4. Add the dry ingredients to the wet ingredients. Stir until just mixed. DO NOT over mix or your muffins will be tough. A few lumps is fine.
  5. Divide the batter between the 12 prepared muffin cups.
  6. Bake muffins at 425 for 5 minutes, then reduce heat to 350 degrees.
  7. Bake at 350 for another 20-22 more minutes, or until a toothpick comes out clean. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.
  8. Remove from oven and remove from the muffin tin as soon as possible Allow to cool completely. Store in an airtight container for up to 3 days, or individually wrap and freeze for up to one month.

Super ripe bananas have a sweeter, more intense these healthy banana muffins are soft, fluffy, and full of spiced banana flavor. I like to make a double batch and pumpkin bread. Slather these healthy pumpkin muffins in ghee or butter for a perfect fall breakfast. I’ve made these pumpkin muffins three times already, once i added in cream cheese and another time i added in white chocolate chips. Ingredients for healthy pumpkin muffins. Vegan pumpkin muffins, to be exact. This fits the bill but i don’t like them much. They make a great grab and go snack or. Mini banana muffins (no added sugar)spinach for breakfast.

Pumpkin Banana Muffins And Salt Cups Canned Cup Teaspoon Syrup Tsp Baking Bread Healthy

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