Pumpkin Banana Muffins Recipe
When I have over ripe bananas I am always thinking of another way to use them before I have to throw them out. This is a great recipe to use when you have leftover bananas and want to make a recipe that is a little bit more special than just your basic banana muffins.
Equipment
- 1 muffin tin
Ingredients
- 3 mashed ripe bananas
- ¼ cup unsalted butter, melted
- ½ cup plain greek yogurt
- ¼ cup maple syrup
- ½ cup milk
- ½ cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all purpose flour
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F. Grease muffin tins to prepare for the batter.
- In a stand mixer, or large mixing bowl, mix the butter, yogurt, and maple syrup together.
- Add in the bananas, milk, pumpkin, egg, and vanilla. Mix until combined.
- Next, slowly mix in the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
- Pour the batter into the prepared muffin tin. Fill each tin 3/4 full.
- Bake for 20 minutes, or until a toothpick comes out clean when inserted into the middle of a muffin.
- Cool on a wire rack and enjoy!
Notes
- Muffin liners make cleanup a cinch! Cleaning out those muffin cups can be difficult and messy, so use liners in your muffin pan.
- Making sure your mashed bananas are pureed well helps to distribute the banana flavor throughout the muffins and gives you the best results. I like to put my bananas in a large mixing bowl on my stand mixer and let the electric mixer puree them. This works well even if you don’t have overripe bananas, although that is the best options for any banana type bread.