Pumpkin Banana Muffin Recipe
Ingredients
- 1/3 cup butter softened
- 1 cup sugar I use coconut sugar sometimes
- 1 cup mashed bananas 2-3 ripe bananas
- 1 cup pumpkin puree not pumpkin pie filling
- 2 eggs or egg substitute
- 3 tbsp sour cream
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp milk solid
- 1/2 tsp sea salt
- 2 cups all purpose flour see notes
- 1/2 cup semi sweet chocolate chips optional
Instructions
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Preheat oven to 350 degrees F
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Cream softened (room temperature) butter and sugar together until fluffy and creamy.
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Fold in mashed banana and pumpkin puree and stir until all smooth.
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Add beaten eggs
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Add vanilla and sour cream
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Mix together flour, spices, baking powder and soda, salt and combine with the wet ingredients to make a smooth batter. Do not overmix.
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Stir in chocolate chips
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Spray muffin tin with cooking spray of your choice, and/or muffin liners
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Pour batter into muffin pans until they are ⅔ full.
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Bake for 18 - 23 minutes** or until a toothpick inserted in the center comes out clean.
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Set aside until cooled completely to remove from the pan.
Recipe Notes
*Flour notes:
Substitute ¼ buckwheat flour for more protein and nutty taste
You can also substitute for gluten free flour.
**If using a large muffin pan, bake for about 30 minutes, check at 29 minutes.