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.