Ingredients
Scale
- 1 ½ cups mashed ripe bananas (about 3 bananas)
- 1 cup canned pumpkin purée
- 2 large eggs
- ½ cup melted unsalted butter or neutral oil
- 1 cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Optional: chopped walnuts or chocolate chips for added texture
Instructions
- Preheat oven to 350°F (175°C). Grease muffin tin or line with paper liners. In a large bowl, mash ripe bananas until smooth. Add pumpkin purée, eggs, and melted butter; whisk until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold the dry ingredients into the wet mixture until just combined.
- Optional: Fold in chopped walnuts or chocolate chips for extra texture.
- Spoon batter evenly into muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier version, substitute applesauce for oil.
- Use gluten-free flour for a gluten-free option.
- Adding nuts or chocolate chips enhances texture and flavor.
- Store in an airtight container for 2 days at room temperature or refrigerate for up to a week. Reheat briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg