Pumpkin Banana Muffins
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These pumpkin banana muffins are such a delicious fall snack! The combination of pumpkin and banana gives them the perfect texture.
Pumpkin muffins and banana muffins are in my snack rotation all year long. I love the soft texture of these muffins, and I feel a little better eating them because they’re full of pumpkin or bananas.
When I don’t have enough pumpkin puree or ripe bananas to make a batch of those muffins, I like to make this hybrid version. These don’t scream “fall” as much as plain pumpkin muffins, so they’re welcome year-round. The banana flavor shines through, but they’re a little different than your standard banana muffin.
I love the addition of chocolate chips in these muffins. They add a nice pop of flavor, and they make this a recipe that you can use for snack time or dessert.
Pumpkin Banana Muffin Tips
These muffins should be cooled completely before eating. As with most gluten-free baked goods, they taste best the day they’re made. Freeze those that you won’t be eating within two days, and defrost them at room temperature as needed.
The amount of mashed banana and pumpkin puree in these muffins should total about a cup. If you want to use more or less of either ingredient, just keep this total in mind. And if you decrease the amount of banana, you might want to add a little extra sweetener.
You can leave out the chocolate chips, and substitute regular flour if you’d like. Adjust the amount of cinnamon to suit your tastes.
If you open a can of pumpkin puree to make these pumpkin banana muffins, you’ll have more than a cup of leftover puree. You can use it to make pumpkin chia pudding, Instant Pot pumpkin bread, or pumpkin popcorn.
Can You Freeze Canned Pumpkin?
Yes, canned pumpkin can be frozen. Place the pumpkin puree in a well-sealed air-tight container and store it in the freezer for up to three months. I like to defrost it overnight in the refrigerator before using it.
Pumpkin Banana Muffins
- 2 1/4 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 eggs
- 2 small ripe bananas mashed (about 8 oz unpeeled, 1/2 cup mashed)
- 1/2 cup pumpkin puree
- 1/3 cup oat milk or milk of choice
- 1/3 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1/2 cup mini chocolate chips
- Preheat the oven to 350 degrees and grease a standard muffin pan. Line with cupcake liners if desired.
- In a small bowl, mix the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix together the eggs, mashed banana, pumpkin puree, oat milk, coconut oil, and pure maple syrup. Add the dry ingredients to the wet ingredients and stir to combine well. Stir in the chocolate chips, if using.
- Transfer the batter to the prepared muffin pan. Bake the muffins for 20 to 22 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean. Carefully remove the muffins from the pan, and cool completely on a wire rack.
This recipe costs $6.02 to make, or $.50 per serving. Try these muffins for an easy, delicious snack on a busy day.
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I’m gonna try substituting applesauce for the coconut oil. Less cholesterol.
These turned out so yummy!!! The only thing I changed was to put dried blueberries instead of chocolate chips. My daughter, who has allergies, loves these muffins and so do I!!! Thank you for sharing!!!