Pumpkin banana muffins

This was a bread recipe that I changed into a muffin recipe. How did I work that magic? Well, I put them in muffin tins instead of a loaf pan. Pretty impressive…not. What is impressive though is how moist these muffins are and they don’t contain oil.

Adapted from Skinnytaste:


  • non-stick baking spray
  • 1 1/4 cup unbleached all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 very ripe medium bananas mashed
  • 1/2 cup canned pure pumpkin
  • 2 tablespoons butter, softened
  • 1/2 cup light brown sugar, unpacked
  • 1 large egg
  • 1 large egg white
  • 1 1/2 teaspoon vanilla extract

Preheat oven to 325F. Spray muffin tins with non-stick spray.

In a medium bowl, combine flour, baking soda, cinnamon, pumpkin pie spice and salt.

In a large bowl, cream butter and sugar with an electric mixer.  Add egg, egg white, bananas, pumpkin and vanilla. Beat at a medium speed until combined and thick. Scrape down sides of bowl.

Add flour and mix at a low-speed until just combined. Make sure not to over mix. Scoop into muffin tins. Fill each muffin hole until 2/3 full. Bake 20-25 minutes.

These are awesome and super healthy. Unfortunately, I did snap any pictures of them, but trust me that they are delicious and make them.


One response

  1. Pingback: Roasted pumpkin |

Tell me what you think

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s