Whole Wheat Pumpkin Banana Muffins

“Made with fresh pumpkin puree, ripe bananas and warm spices, these Easy Pumpkin Banana Muffins make a healthy and easy on-the-go breakfast or snack! Perfect for fall and great for freezing too!”

- The Delicious Spoon

Pumpkin Puree

key ingredient:

– ripe bananas divided – eggs room temperature – unsalted butter melted – granulated sugar – pumpkin puree – vanilla – whole wheat flour – cinnamon – salt – baking soda – ground ginger – ground nutmeg – ground cloves – unsweetened almond milk

Ingredients:

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Whole Wheat Pumpkin Banana Muffins

Yield

12 Muffins

Course

Breakfast, Snack

prep time

10 Minutes

Cuisine

North American

1. Preheat the oven to 350 F. Grease a muffin tin and set it aside.

Instructions:

2. In a large bowl whisk the two eggs then add two ripe bananas and mash with a fork so that there are only small lumps.

Instructions:

3. Add the sugar, vanilla, melted butter and pumpkin puree and mix well.

Instructions:

4. Place a large sieve over top of the bowl and add the whole wheat flour, salt, baking soda and spices. Use a spoon to work the dry ingredients through the sieve into the wet ingredients below. Remove the sieve and mix until combined.

Instructions:

5. Add the almond milk and mix until combined.

Instructions:

6. Use a large cookie or ice cream scoop to fill each of the muffin tin cups 3/4 of the way full. Place a slice of the remaining banana on top of each muffin.

Instructions:

7. Bake for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and let rest a few minutes to cool slightly before eating.

Instructions:

Visit The Delicious Spoon for more notes and tips on making the BEST Whole Wheat Pumpkin Banana Muffins!

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Enjoy!

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