Pumpkin Banana Muffins

Recipe adapted from ohemgoodness.com

  • Wet Ingredients
    • 1 cup mashed ripe bananas (approx. 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

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

Rating: 5 out of 5.

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