Pumpkin Banana Muffins (or Bread). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Breakfast, snack, or dessert…this bread, mini bread, muffin, or mini-muffin recipe fits the bill. This bread is moist, nutritious yet has enough good-for-you fat (from coconut oil) and sweetness to taste delicious!

Easy, healthy pumpkin muffins made with whole grains, natural sweetener (maple syrup) and real pumpkin! These muffins are fluffy and delicious. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins. You can have Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pumpkin Banana Muffins (or Bread)

It's 3/4 cup of whole wheat flour.
Prepare 3/4 cup of all purpose flour.
It's 1 tsp. of baking soda.
Prepare 1 tsp. of pumpkin pie spice.
It's 1/2 tsp. of ground cinnamon.
You need 1/2 tsp. of salt.
You need 1/4 tsp. of baking powder.
It's 4 tbsp. of unsalted butter, at room temperature.
Prepare 1/4 cup of brown sugar.
It's 1/3 cup of honey.
You need 2 of large eggs, at room temperature.
Prepare 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
It's 1 tsp. of vanilla extract.
Prepare 1 cup of mashed banana (about 2 large spotty ones).
It's 1 cup of pumpkin puree.
It's 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.

These pumpkin muffins wouldn't be complete without plenty of. Healthy pumpkin banana muffins with an incredible macadamia nut crunch topping. These easy pumpkin banana muffins are naturally sweetened, made with whole wheat flour and have amazing flavor. Plus they're dairy free and easily made vegan.

Pumpkin Banana Muffins (or Bread) step by step

Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf..
In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree..
Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix..
If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely..
If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely..
No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.

Make this delicious gluten free pumpkin banana bread a part of your meal planning. They're buttery, soft, and spiced with cinnamon. Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. I've been searching for the perfect. These healthy pumpkin muffins can easily be made into pumpkin zucchini bread!