Pumpkin Banana Muffins

Name: Pumpkin Banana Muffins
Total time: 30 min
Yield: 12 servings
Ingredients: 190 g all-purpose flour; 4.5 g baking soda; 2.5 g ground cinnamon; 0.5 tsp ground ginger; 3 g salt; 0.6 g ground nutmeg; 100 g granulated sugar; 110 g light brown sugar; 60 ml olive oil; 55 g butter; 2 ea eggs; 2 ea ripe bananas; 120 g canned pumpkin puree; 5 ml vanilla extract

Recipe from Yumna | Feel Good Foodie · original post · full recipe on feelgoodfoodie.net

Soft, warmly spiced muffins that combine banana bread and pumpkin bread in one batter.

Serves 12 30 minKid-friendly

VegetarianBake

Ingredients

all-purpose flour190 g
baking soda — 1 tsp4.5 g
ground cinnamon — 1 tsp2.5 g
ground ginger0.5 tsp
salt — ½ tsp3 g
ground nutmeg — ¼ tsp0.6 g
granulated sugar100 g
light brown sugar110 g
olive oil60 ml
butter — melted and cooled slightly55 g
eggs — at room temperature2 ea
ripe bananas — mashed

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 55 ml Olive oil instead of butter
- 14 g Ground flaxseed instead of eggs
Mix the flaxseed with 90 ml water and rest it 5 minutes before whisking it in with the oil; bake time is the same.
Dairy-free
- 55 ml Olive oil instead of butter
Nothing changes; whisk the extra oil in with the sugars and eggs.

Swaps are suggestions — check labels if you are cooking for an allergy.

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all-purpose flour · 190 g
baking soda · 4.5 g
ground cinnamon · 2.5 g
ground ginger · 0.5 tsp
salt · 3 g
ground nutmeg · 0.6 g
granulated sugar · 100 g
light brown sugar · 110 g
olive oil · 60 ml
butter · 55 g
eggs · 2 items
ripe bananas · 2 items
canned pumpkin puree · 120 g
vanilla extract · 5 ml

Method

Preheat the oven to 350°F (180°C). Spray a 12-count muffin tin with non-stick spray.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, olive oil, butter and eggs. Whisk for about 2 minutes, until smooth and well combined. Add the banana, pumpkin and vanilla and whisk until combined.
Add the dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Fill each muffin cup about ¾ full and bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.