Best 6 Healthy Pumpkin Banana Nut Muffins Recipes

PUMPKIN BANANA MUFFINS

Steps:

• In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

HEALTHY PUMPKIN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease or line muffin tins with paper liners.
• Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
• Using whisk or spoon, stir until well mixed.
• Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
• Gradually beat in flour mixture.
• Beat just until combined.
• Spoon into prepared pans or tins (fill cups until just about full).
• Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
• Remove muffins from pan and cool on wire rack as soon as they come out of the oven.
• Makes about 30 hearty muffins.
• These freeze well!

PUMPKIN BANANA NUT MUFFINS

Steps:

• Preheat oven to 375°F.
• Whisk together pumpkin, banana, syrup, butter, milk, eggs, set aside. (I use a food processor).
• In large mixing bowl, mix together flour, soda, cream of tartar, and spices.
• In another bowl mix together sunflower seeds, dates, and oatmeal.
• Pour pumpkin mixture into flour mixture, stir until just combined.
• Stir in oats mixture.
• Bake in prepared muffin tins 20-25 minutes.

PUMPKIN BANANA MUFFINS

Steps:

• Preheat oven to 350°F, grease or line muffin tins with paper liners.
• Combine flour, baking powder, cinnamon, ginger, baking soda and salt in a medium bowl.
• Stir so it's well mixed.
• Combine pumpkin, eggs, granulated sugar, brown sugar, bananas, and oil in a larger mixing bowl; beat until smooth.
• Gradually beat in flour mixture, beat until just combined.
• Spoon into prepared pans or tins.
• Bake for 25 to 30 minutes,until toothpick inserted into the middle of the of a muffin comes out clean.
• Remove muffins to a wire rack as soon as they come out of the oven.
• Makes 24 substantial muffins.

PUMPKIN NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
• Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
• Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
• Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

FAT-FREE BANANA-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.
• Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.
• Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.
• Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.