Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 ripe bananas, mashed
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, mash the ripe bananas until smooth. Add pumpkin puree, eggs, vegetable oil, vanilla extract, and sugars. Mix well.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Spoon the batter into the muffin tin, filling each about ¾ full. Bake for 20-25 minutes, until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- For added flavor, sprinkle nuts or chocolate chips into the batter before baking.
- Replace white sugar with coconut sugar or honey for a healthier option.
- Use whole wheat flour for more fiber.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg