Pumpkin Banana Muffins

Recipe adapted from ohemgoodness.com

  • Wet Ingredients
    • 1 cup mashed ripe bananas (approximately 2 large bananas)
    • 3/4 cup pumpkin purée
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/3 cup olive oil 
    • 1/4 cup water
    • ½ cup coconut palm sugar (or use regular sugar for a sweeter muffin)
  • Dry ingredients:
    • 1 1/2 cups flour (you can use all AP or a mix of of AP and whole wheat pastry) – for gluten/grain free use 1 cup + 2 tablespoons (135g) cassava flour).
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt

  1. Place a rack in the center of the oven and pre-heat to 350F. Place paper liners in a muffin pan or spray with oil.
  2. In a large bowl, ,mix together all wet ingredients.
  3. Place a sieve over the bowl and sift in all dry ingredients. Mix until just blended.
  4. Bake at 425-F for 15 minutes, or until a toothpick comes out with a few crumbs attached.
  5. Let cool in muffin tray for 5 minutes, then let cool completely on wire rack.

Rating: 5 out of 5.

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