On the second day of pumpkin season, we made healthy Banana Pumpkin Muffins (in my singing voice)!!! While it’s not the second day of October I have officially decided to call this my 30 days of pumpkin season. I don’t know how long it will take me to finish all those pumpkin recipes, but just as we did the smoothie challenge a while back (that took a while); we will get through all the 30 days of pumpkin season. Shout out to all the healthy and low-fat pumpkin recipes.
I have been trying new margarine and reduce fat butters that are all natural, so pretty soon I will have a list of butters and margarine that have less additives and preservatives. To be honest I have come to the conclusion that some additives and preservatives are needed. But to overload a product with this stuff is just ridiculous! Banana Pumpkin Muffins are pretty simple to make, just make sure you use ripe bananas.
Banana Pumpkin Muffins Recipe:
1 ½ cup flour
1 tsp. cinnamon
2 tsps. baking powder
¼ tsp. salt
½ cup coconut sugar
1 tbsp. whipped butter, softened
½ cup pumpkin puree
1 banana, smashed
1 egg
Recipe Directions: Pre-heat oven to 400 degrees, place muffin liners in a muffin tin and set aside. In a large bowl mix butter, egg, banana, pumpkin and sugar. In a medium bowl mix dry ingredients until combined. Slowly add flour mixture to wet ingredients until incorporated. Place batter in prepared muffin tin, place in the oven for 30 minutes or until tooth pick inserted in the middle comes out clean.
Haha, I actually sang that first line in my head 😉
These look so yummy!
Ha ha ha Thanks so much Josefine 🙂
Hehe yay for 30 days of pumpkin 🙂 Can’t wait to see everything you made! Love these pumpkin and banana muffins. I can just imagine the wonderful soft texture – they look so yummy!
30 days of pumpkin?!! YUM!! I love love LOVE pumpkin and want to make tons of recipes with it! Love that you added bananas! So tasty and healthy! 🙂
Hiiii Shundara, thank you so much for your comments while I was away. I’m back and catching up with your blog. When I got back from Asia, the first shop I stopped at was Trader Joes and saw loads of vegan-friendly pumpkin-based products such as pumpkin rolls, they were insanely good! 30 days of pumpkin…my my! What a pretty color, pumpkin puree gives a lovely color to these muffins of yours! I haven’t tried pumpkin muffins before, I must try them sometimes!
I am so happy your back in the states and look forward to all your vegan foodie adventures while your here!!!
Hi! These sound awesome 🙂 Just wondering, what exactly is the yield of this recipe? 12 normal-sized muffins? I’m just wondering because I have two almost overripe bananas and need a yummy way to use them! Thanks!
It varies depending on your scoop size, but I will say about 8-10
Thank you for sharing this recipe! How many does it come out to?
I got 8 big ones and 2 mini ones 🙂
Will any kind of flour work with this recipe? Say coconut flour or whole wheat..etc
Whole wheat will work the flavor maybe different, but I don’t know about coconut flour you may half to add more eggs.
Mine did not come out well at all. They did not rise and they did not expand at all. I did whole wheat flour and white sugar.
ideas why?
Joy
You may need to add more baking powder since your using regular sugar….
I was wondering if I could substitute coconut flour or almond flour for regular flour.
I don’t see why not you can try 🙂
I made these the other day and they were so delicious that I’m going to make another batch today! I love how they taste like they are not low-fat even though they are!
I don’t do much baking and I want to bake for my 11 month old daughter. Can I omit salt and sugar and will it still bake? And sorry, why must the butter be whipped? Can I just melt it in the microwave and mix it in? Sorry for the silly questions as I am a first timer. Thanks so much!
You must be new to my blog! 🙂 I used whipped butter because it’s lower in calories and all natural. I have a post on why I use whipped butter, you can omit the sugar and salt it will bake but the muffins will not rise. It’s ok to melt it in the microwave good luck 🙂
I doubled the recipe and added nutmeg and cloves and I got 24 small ( healthy-sized) muffins. I think next time I’ll bake for 20 rather than 30 minutes as bottoms got a little darker than I like. They taste terrific. Thanks for the recipe.
I just baked these muffins with a few adjustments. First I added 1/8 tsp. nutmeg and cardamom to the mixture and the flavour was very complimentary with the pumpkin. I baked them in a 400 degree oven and will change that to 375 next time. Thanks for the recipe.
Hello,
Could you clarify the recipe measurements?
I see tsp, tsps and tbsp. Could you clarify if these are correct and if so, what is a tsps?
Tsp I know to be teaspoon. Tbsp I know to be tablespoon but I’m not sure what tsps is.
Look forward to heading.
1 tsp. cinnamon
2 tsps. baking powder
¼ tsp. salt
½ cup coconut sugar
1 tbsp. whipped butter, softened? 1 tsp. cinnamon
2 tsps. baking powder
¼ tsp. salt
½ cup coconut sugar
1 tbsp. whipped butter, softened
I’m unfamiliar with coconut sugar. Is there a different sugar substitute I could try? And if so, what would be the measurements?
Looks delicious, can’t wait to try!
Thanks!
You would half to experiment, but you can find coconut sugar at any of your local grocery stores these days.
Great recipe. Muffins were nice and moist! Made with dextrose sugar because I don’t eat refined table sugar anymore (for many many reasons, all to do with a better and healthy lifestyle). Thanks for sharing! I will no doubt be making this again.