Pumpkin Banana Muffins
These pumpkin banana muffins are such a delicious fall snack! The combination of pumpkin and banana gives them the perfect texture.
Servings 12
Calories 237kcal
Cost $.50 per serving
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 237kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 209mg | Potassium: 136mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1672IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
