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Pumpkin Banana Muffins (or Bread)
Pumpkin Banana Muffins (or Bread)

Before you jump to Pumpkin Banana Muffins (or Bread) recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to pumpkin banana muffins (or bread) recipe. To make pumpkin banana muffins (or bread) you only need 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Pumpkin Banana Muffins (or Bread):
  1. Get 3/4 cup whole wheat flour
  2. You need 3/4 cup all purpose flour
  3. Use 1 tsp. baking soda
  4. Take 1 tsp. pumpkin pie spice
  5. Get 1/2 tsp. ground cinnamon
  6. Provide 1/2 tsp. salt
  7. You need 1/4 tsp. baking powder
  8. Take 4 tbsp. unsalted butter, at room temperature
  9. You need 1/4 cup brown sugar
  10. Take 1/3 cup honey
  11. Get 2 large eggs, at room temperature
  12. Provide 2 tbsp. Greek yogurt (or sour cream) at room temperature
  13. Get 1 tsp. vanilla extract
  14. Get 1 cup mashed banana (about 2 large spotty ones)
  15. Use 1 cup pumpkin puree
  16. Take 1/2 cup mix ins of choice -chocolate chips, pecans, walnuts, etc
Steps to make Pumpkin Banana Muffins (or Bread):
  1. 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.
  2. In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!

Everyone will love the warm pumpkin flavors. I started making these pumpkin banana muffins for my toddler last fall, and he absolutely LOVES them. Plus, I love that he is getting a sneaky dose of veggies! 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.

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