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
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Ram Krishna mahato
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular muffins.
Lucy mithika
[email protected]These muffins were a bit dry, but they were still good. I would probably add some more moisture next time I make them, such as applesauce or buttermilk.
Johnny Arthur
[email protected]I love the combination of pumpkin and banana in these muffins. They are so moist and flavorful.
MD Sahmim Ahmed
[email protected]These muffins were a great way to use up some leftover pumpkin puree. They were easy to make and they turned out great!
Netra bahadur Budha
[email protected]I made these muffins with whole wheat flour and they were still very good. I also added some chopped walnuts and raisins for extra flavor.
nelisiwe dube
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I would probably reduce the amount of sugar next time I make them.
Firdous Firdous
[email protected]I love the banana flavor in these muffins. They are the perfect way to start my day!
Sathija Newan
[email protected]These muffins were a bit too dense for my taste, but they were still good. I would probably use a different recipe next time I make pumpkin muffins.
Khokon Gush
[email protected]I made these muffins with chocolate chips and they were amazing! The chocolate chips added a great flavor and texture to the muffins.
Nerloh Ntsamai
[email protected]These muffins were so easy to make and they turned out so well. I will definitely be making them again!
Md Saydul
[email protected]I love the pumpkin flavor in these muffins. They are the perfect fall treat!
M. Sadiq
[email protected]These muffins were a bit too spicy for my taste, but my husband loved them. I would probably reduce the amount of spices next time I make them.
Nolufefe Qhonono
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular muffins.
Hodan Hajir
[email protected]These muffins were a bit dry, but they were still good. I would probably add some more moisture next time I make them, such as applesauce or buttermilk.
Balkiss Anjorin
[email protected]I love the combination of pumpkin and banana in these muffins. They are so moist and flavorful.
David Ubolama
[email protected]These muffins were a great way to use up some leftover pumpkin puree. They were easy to make and they turned out great!
Robert Cwalinski
[email protected]I made these muffins with whole wheat flour and they were still very good. I also added some chopped walnuts and raisins for extra flavor.
Hambali Sophie
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them. I would probably reduce the amount of sugar next time I make them.
Steven A
[email protected]I've made these muffins several times now and they are always a favorite. They are so easy to make and they taste amazing. I love that they are healthy too!
Diane Khrystenko
[email protected]These muffins were absolutely delicious! I made them for my family and they were a hit. The pumpkin and banana flavors were perfect together, and the muffins were moist and fluffy.