Best 3 Loris Banana Pumpkin Muffins Recipes

PUMPKIN BANANA MUFFINS

Pumpkin Banana Muffins image

These pumpkin banana muffins are the perfect bite-sized snack for fall. -Desiree Rasch, Blue Springs, Missouri

Provided by Taste of Home

Time 35m

Yield 15 muffins.

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup mashed ripe bananas (about 2 small)
1/3 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

LORI'S BANANA-PUMPKIN MUFFINS

Lori's Banana-Pumpkin Muffins image

My daughter asked me to make pumpkin muffins one day and I had ripe bananas and came up with these. They are outstanding! Much better than any pumpkin muffin I've ever had. Moist, wonderful, terrific!

Provided by Lori

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 23

Number Of Ingredients 16

Ingredients

2 medium ripe bananas
1 (15 ounce) can pumpkin puree
1 cup white sugar
⅓ cup buttermilk
¼ cup safflower oil
2 eggs, slightly beaten
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.
Mash bananas in a large bowl. Add pumpkin puree, sugar, buttermilk, safflower oil, eggs, pumpkin pie spice, and vanilla extract; mix by hand until well incorporated.
Mix together all-purpose flour, oat flour, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to banana-pumpkin mixture and stir gently until blended. Use a medium scoop to fill prepared muffin cups with batter.
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack.
Mix together sugar and cinnamon for the topping in a small bowl. Baste each warm muffin with melted butter and sprinkle with cinnamon-sugar mixture.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 25.1 g, Cholesterol 17 mg, Fat 4.4 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 11.9 g

PUMPKIN-BANANA-OAT MUFFINS

Pumpkin-Banana-Oat Muffins image

Delicious, healthier, grab-and-go snack combines oats, pumpkin, and banana with autumn spices and Greek yogurt.

Provided by Alyssa Parisette-Sparks

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 22

Ingredients

1 cup all-purpose flour
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 stick butter, softened
½ cup brown sugar
¼ cup white sugar
2 eggs
½ cup vanilla Greek yogurt
1 teaspoon vanilla extract
1 cup pumpkin puree
¾ cup mashed ripe bananas
½ cup semisweet chocolate chips
½ cup chopped toasted pecans
1 cup vanilla-coconut granola
¾ cup semisweet chocolate chips
½ cup chopped toasted pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 51.1 g, Cholesterol 51.8 mg, Fat 23.9 g, Fiber 5 g, Protein 7.2 g, SaturatedFat 9.5 g, Sodium 469.1 mg, Sugar 29 g

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
Don't overmix the batter: Overmixing can make your muffins tough. Mix just until the ingredients are combined.
Use muffin liners: Muffin liners will help your muffins come out of the pan easily. If you don't have muffin liners, you can grease the muffin pan with cooking spray.
Bake the muffins at a high temperature: This will help them rise and give them a nice golden brown color.
Let the muffins cool completely before frosting: This will help the frosting set properly.

Conclusion:

These loris banana pumpkin muffins are a delicious and easy-to-make treat that is perfect for any occasion. They are moist and flavorful, with a perfect balance of sweetness and spice. Whether you're looking for a quick breakfast, a healthy snack, or a special dessert, these muffins are sure to please everyone.