Description
Moist and naturally sweet pumpkin banana bread muffins made with whole-wheat flour, pumpkin purée, and ripe banana, perfect for a healthy breakfast or snack that is soft, flavorful, and satisfying.
Ingredients
Dry Ingredients
- 1 cup whole-wheat flour
- 1 tsp baking powder
- ½ tsp cinnamon
Wet Ingredients
- ½ cup pumpkin purée
- 1 mashed banana
- 1 egg
- ¼ cup honey
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
- Mix Ingredients: In a large bowl, combine the dry ingredients — whole-wheat flour, baking powder, and cinnamon. In a separate bowl, whisk together the pumpkin purée, mashed banana, egg, and honey. Gradually blend the wet ingredients into the dry ingredients until just combined to form the muffin batter.
- Fill Muffin Cups: Spoon the batter evenly into a muffin tin lined with muffin cups or greased to prevent sticking, filling each about ¾ full for perfect muffin shape.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean and the muffins have risen and are golden on top.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Add chopped nuts such as walnuts or pecans for extra crunch and flavor.
- Incorporate chocolate chips for a sweeter variation.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- These muffins make a great on-the-go breakfast or nutritious snack option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
