Are you looking for a delicious and nutritious snack to start your day or enjoy as an afternoon treat? Look no further! These soft and fluffy Whole Wheat Pumpkin Banana Muffins are the perfect solution for any occasion. Made with a combination of whole wheat flour, pumpkin puree, ripe bananas, and warm spices, these muffins offer a delightful balance of flavors and textures that will satisfy your taste buds. Whether you're a seasoned baker or new to the kitchen, this recipe is easy to follow and guarantees a batch of irresistible muffins that will bring a smile to your face. So grab your ingredients and preheat your oven, because it's time to indulge in the wholesome goodness of these delightful muffins!
Let's cook with our recipes!
BANANA PUMPKIN WHOLE WHEAT MUFFINS (NO SUGAR ADDED)
I love desserts! ...but I don't use any refined sugar or flour. So I invented this while looking for a sugarless pumpkin muffin recipe. This recipe includes bananas and applesauce to sweeten, as well as agave nectar and stevia. These are two great natural sweeteners. Blue Agave nectar is low glycemic and tastes like honey. Stevia is a herb that is up to 300 times sweeter that sugar, has zero calories and is 0 on the glycemic index. The protein powder I like to use is whey protein. It has cocoa and stevia in it. This might affect the sweetness of the muffins. If the protein powder you use is sweet enough to drink in plain water, it should work just fine. You can use vanilla or chocolate flavored if you wish. These muffins are sweet, moist, and satisfying. Packed with vitamin A, protein, fiber, omega 3 and taste!
Provided by WilbyTostada
Categories Quick Breads
Time 35m
Yield 18-24 muffins, 18-24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350.
- Mix all dry ingredients throughly. (First nine ingredients listed, flour, whey protein, baking powder, baking soda, salt, wheat germ, spices, and flax seed.).
- In a separate bowl combine apple sauce and stevia powder throughly. I use Stevia Plus brand, which is stevia extract mixed with F.O.S. Each brand varies in amount of sweetness. Start with 1/8 and possibly work up to 1/4 t if needed. Too much will cause a bitter taste, so be careful!
- Add the beaten eggs, oil, half and half, pumpkin, mashed bananas, honey, and vanilla to the apple sauce and blend with a mixer, until smooth and even consistency is reached.
- Add dry ingredients to the pumpkin mixture and mix just until blended. Mix in carob or chocolate chips. Do not over mix or muffins will be dry.
- Place in 18-24 greased muffin cups (I use olive oil spray.) Amount of muffins vary depending on the size of muffins you want. Bake at 350 for 15-20 minutes. All ovens vary. Use a tooth pick to test. If the toothpick comes out clean they are done. Do not over cook!
- Cool and enjoy! (I eat them hot out of the oven, just don't burn yourself!).
Nutrition Facts : Calories 113.5, Fat 4.4, SaturatedFat 3.1, Cholesterol 24.7, Sodium 140.7, Carbohydrate 17, Fiber 2.4, Sugar 1.9, Protein 3.1
WHOLE WHEAT PUMPKIN-BANANA MUFFINS
Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!
Provided by Vseward Chef-V
Categories Quick Breads
Time 40m
Yield 30 muffins
Number Of Ingredients 18
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. Once mixtures are combined, stir in walnuts.
- 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.
Nutrition Facts : Calories 173.5, Fat 3.8, SaturatedFat 0.6, Cholesterol 24.8, Sodium 221.2, Carbohydrate 33.4, Fiber 2.8, Sugar 15.9, Protein 4
WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS
This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day-if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.
Provided by Julie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 37.7 g, Cholesterol 27.6 mg, Fat 7.7 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 273 mg, Sugar 21.4 g
PUMPKIN BANANA MUFFINS
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
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
FAT-FREE BANANA-PUMPKIN MUFFINS
This is a recipe I made up to make muffins that were fat-free, so just a little more wholesome. Basically, it's a mix of pumpkin bread and banana bread, but without butter or oil. This recipe is good for adapting to those that do not care about it being fat-free. Adding mini chocolate chips makes the muffins sweeter, but still not too unhealthy.
Provided by ffler
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 44.1 g, Fat 4.9 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 216.2 mg, Sugar 22.8 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 the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups about 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
- Let the muffins cool for a few minutes before serving. This will help them hold their shape.
Conclusion:
Whole wheat pumpkin banana muffins are a delicious and healthy snack or breakfast option. They're made with whole wheat flour, pumpkin puree, bananas, and spices. They're also low in fat and sugar. These muffins are a great way to use up leftover pumpkin puree and bananas. They're also a good source of fiber and nutrients.
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