Pumpkin Banana Muffins (or Bread). I really liked this bread but banana and pumpkin are both very strong flavors. Mixed together they kind of cancelled each other out and I couldn't taste a lot of either. I would use either all bananas or all pumpkin in this recipe.

This bread is moist, nutritious yet has enough good-for-you fat (from coconut oil) and sweetness to taste delicious! I altered this Basic Banana Bread recipe from Cooking Light Magazine and plan to try their. They make a great grab and go snack or. You can cook Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pumpkin Banana Muffins (or Bread)

Prepare 3/4 cup of whole wheat flour.
You need 3/4 cup of all purpose flour.
It's 1 tsp. of baking soda.
It's 1 tsp. of pumpkin pie spice.
It's 1/2 tsp. of ground cinnamon.
It's 1/2 tsp. of salt.
Prepare 1/4 tsp. of baking powder.
Prepare 4 tbsp. of unsalted butter, at room temperature.
It's 1/4 cup of brown sugar.
It's 1/3 cup of honey.
Prepare 2 of large eggs, at room temperature.
Prepare 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
You need 1 tsp. of vanilla extract.
It's 1 cup of mashed banana (about 2 large spotty ones).
Prepare 1 cup of pumpkin puree.
It's 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.

These Pumpkin Banana Muffins are healthy, tasty, and kid-approved! Do you have anything fun planned for the weekend? These are one of my favorite muffins. Actually, I love these things so much I probably make a batch at least once every week or two.

Pumpkin Banana Muffins (or Bread) instructions

Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf..
In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree..
Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix..
If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely..
If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely..
No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.

Banana bread muffins can be hit or miss. I've had amazing banana bread muffins but I've also had lackluster ones. This banana bread muffin recipe gets a My kids love these banana bread muffins for grab and go breakfasts, and they are also a popular snack or lunch box addition in my family. Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch! They're naturally sweetened, made with whole wheat flour, and have amazing flavor.