Then bake your muffins for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out mostly clean. Vegan Zucchini Muffins [Gluten Free too! Hi Becca, glad you enjoyed the muffins! These Healthy Banana Pumpkin Muffins are lower in sugar than your traditional muffins but still have all the delicious flavors of fall. With the beauty of canned pumpkin puree you can make these delicious babies any time of year. Since the banana and pumpkin do such an incredible job keeping these muffins moist. Mix well. Add in flaxseed eggs, olive … Tips for making healthy pumpkin banana muffins. Easy Healthy Pumpkin Banana Muffins. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. As an Amazon Associate I earn from qualifying purchases. But these scrumptious muffins are not just for fall. The classic pumpkin muffin recipe is great for a quick portable breakfast or a healthy snack, and it can also be vegan, gluten free, egg free, soy free, low fat, dairy free, low calorie, and nut free.. Trending Now: Crustless Pumpkin Pie – Under 100 Calories Serve … Breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint! Gently tap down the muffin tray on a hard surface to close up any gaps in the batter. Thanks for your support! Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except … I’ve actually been making these muffins for a couple of weeks now as they are the base recipe for the healthy banana muffins on this site. In a large bowl, mash your bananas, and then add the pumpkin puree and milk. Can be oil free. I love these banana muffins slightly warm with a small spread of butter on top. Test if muffins are done by inserting a toothpick, if it comes out slightly crumbly they're done. Enjoy warm or at room temperature. When I cook I enjoy the sweet, the savory, the indulgent and the light. In a medium bowl, whisk together pumpkin, banana, applesauce, sugar, egg whites and milk. NOTE: The batter will be thick, but I promise the muffins will be moist once baked! Indulge without indulging! Step 2 Lightly coat a 12-cup muffin tin with cooking spray. These muffins are so yummy, moist, and dense! In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Let your banana pumpkin muffins cool for at least 5-10 minutes before carefully removing them from the muffin pan. Pumpkin Banana Muffins are a huge hit in our household. *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. First of all, these Healthy Pumpkin Muffins are so easy to make. In one bowl, mash the bananas. Love the wholesome ingredients used and the fact that most of them are kitchen staples. Amount Per Serving: Serving Size, 1 muffin Calories: 155  Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 178mg, Total Carbohydrate: 26g,  Fiber: 3g, Sugars: 7g, Protein: 5g. Cool for 5 minutes before removing from pans to wire racks. ], Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free], Vegan Cranberry Oatmeal Cookies [Oil Free], Easy Brownie Peppermint Cookies [Oil Free], Lasagna Stuffed Portobello Mushrooms [Vegan], Vegan Chocolate Chip Banana Bread – Oil Free Option, Allergen Friendly Vegan Sweet Potato Cookies, Cauliflower Buffalo Wings [Vegan + GF + Oil Free] – Air Fryer Option, Vegan Chocolate Chip Cookies [GF+Nut Free+Oil Free]. Feel like you're having a treat without the guilt! Plus, they’re totally allergy … Occasional cheat days included. I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins. Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. (photo 8). The best part is they don’t taste healthy and clean so you feel like you’re getting a treat! This recipe was originally published in September 2018. This recipe makes 24 muffins, if you’re not going to eat them in 4 days or less throw them in a zip top bag and freeze for up to 6 months. Thrilled you enjoyed the muffins Caroline. Healthy Pumpkin Banana Muffins great for an on the go breakfast or snack! Learn how your comment data is processed. Just make sure they are tightly covered, or in a sealed container. Divide the mixture between your 12 muffin tins, filling almost to the top. Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. Thanks very much for sharing. They take about 1 hour to thaw at room temp. Save my name, email, and website in this browser for the next time I comment. I used fat free skim milk (instead of soy milk) and brown sugar (instead of coconut sugar) as that’s what I had on hand. Mmm…..we LOVE oatmeal muffins at our house! Preheat oven to 350°F and fill 2, 12 count muffin pans with liners. Just like your banana muffins these were excellent! This site uses Akismet to reduce spam. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Cook Time: 18 minutes. Sprinkle the … To avoid this mix the batter until just combined. Read More About Me…. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean. Store in an airtight container up to 4 days or in freezer for up to 6 months. On cold days like today I love a hot bowl of soup. Print Ingredients. Preheat oven to 375 degrees and line a 12 count muffin tin with muffin liners. Slowly spoon in the flour and … In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. They are moist and naturally sweetened with good for you ingredients! Place pan in oven and bake for 16-19 minutes. These muffins pair great with your morning pumpkin spice latte and don’t load you up with sugar! Whisk in the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth. Once combined gradually whisk in sugar. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. These get eaten up so fast! In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! Freeze for up to 2 months. January 12, 2015 By Sara @MomEndeavors. Prep Time: 15 minutes. Using a large ice cream scoop add batter into each muffin liner. The banana and pumpkin keep these super moist, and they’re filled with warm spices. Then gently fold in the chocolate chips, if using. Some links on our site are affiliate links. Some changes; I used regular sized Guittard dark chocolate chips (prob. Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. Your muffins will keep fresh at room temperature for about 2-3 days. Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. Going with whole wheat flour helps you get in good fiber, nutrients and protein to keep you satisfied. Add all the remaining ingredients, except the chocolate chips and mix until combined without over mixing. Great recipe and worth trying! These muffins freeze great! 1 cup mashed bananas, pumpkin puree, and/or applesauce (or any combination to total 1 cup) 2 teaspoons vanilla extract ¾ cup semi-sweet chocolate chips (mini chips work best for mini muffins, optional but recommended) ½ cup chopped nuts … Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. Scrape down the bottom and sides of the bowl with a spatula, add the walnuts then mix with the paddle on stir one more time for an evenly mixed batter. Add the sugar and pumpkin. They’re ultra moist, fluffy and you can actually taste the pumpkin in them. Just like my zucchini muffins and spinach banana muffins, these delicious banana pumpkin muffins are made using wholesome ingredients that you can feel great about. Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! Healthy Banana Pumpkin Muffins. Mash your bananas into a large mixing bowl. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). Or if you want to amp up the protein content, add some almond or pecan butter instead. Skip the bakery muffin and reach for my healthy pumpkin banana muffins! Yield: 12 . Hi there! With the paddle on low gradually add the wet mixture to the dry ingredients until just combined. Preheat oven to 375 degrees F and if you're not using a non stick muffin pan, be sure to grease the tins. Spoon the batter into the prepared muffin cups, filling each almost to the top. Place the muffin tin on a cooling rack to cool. Welcome to this healthy kitchen where you will find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Coat muffin cups with cooking spray; fill three-fourths full with batter. They’re flourless (which I love) and have no oil! You can make a large batch and freeze them so you have a quick pre-made snack for kids. Divide the mixture between your 12 muffin tins, filling almost to the top. I like to eat these muffins as is….but they are also delicious heated up for 10 seconds and served with butter and a maple syrup or honey drizzle! Always made using wholesome ingredients, and always under 400 calories per serving. Easy to make. I developed this recipe because my mom, who is diabetic was looking for a breakfast muffin that was delicious but not packed with sugar and bad carbs. I try making large batches of these muffins but they never last long. Remove muffins from pan right away to stop baking and cool on a drying rack. Your email address will not be published. Total Time: 33 minutes. Subscribe to my Newsletter to be the first to see my new recipes, tips and tricks, and photos! One Skillet Steak Fajita Bowls are your next Mexic, Christmas sugar cookie baking with my mini was a s, Gluten-free Pistachio Pesto Linguini & Shrimp. Gently tap the muffin tray … I always love hearing from you! @2019 - BalancedByBri. Loved it! Tastes like fall! Then transfer to a cooling rack to continue cooling for another 5 minutes or so. The muffins will be a bit tougher and bread like because over mixing activates the gluten. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. Incredibly moist, fluffy and lightly sweetened, these banana pumpkin muffins are perfect for breakfast or dessert. These muffins … We eat them for snacks or a quick breakfast. (photos 2-3), Now add all the dry ingredients to the same bowl and mix until just combined, without over mixing. They are made with whole wheat flour, bumping the nutrition value. 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