Spoon the batter into the prepared muffin cups, filling each almost to the top. Great recipe and worth trying! Plus, they’re totally allergy … These muffins freeze great! Some changes; I used regular sized Guittard dark chocolate chips (prob. Kid friendly. If you purchase using these links, we may earn a small commission at no additional cost to you. The muffins are so fluffy! Easy Healthy Pumpkin Banana Muffins. 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. Thrilled you enjoyed the muffins Caroline. (photos 4-5), Optional: Add the chocolate chips, if using to your batter and gently fold them in. Just make sure they are tightly covered, or in a sealed container. 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. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Your email address will not be published. Feel like you're having a treat without the guilt! Just think of this as a cross between banana bread and a pumpkin spice muffin. These muffins are so yummy, moist, and dense! 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. In the past, some of our … Let your banana pumpkin muffins cool for at least 5-10 minutes before carefully removing them from the muffin pan. They are great for little ones, if you’re serving to someone who hasn’t quite got their teeth yet make sure you finely chop the walnuts. They are insanely delicious— we have muffins every week now (the banana version all summer and then this recent switch to pumpkin for fall). They’re flourless (which I love) and have no oil! Cool for 5 minutes before removing from pans to wire racks. With the beauty of canned pumpkin puree you can make these delicious babies any time of year. 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. Those muffins are packed with whole grains, don’t have much sugar, no added butter or oil, but still tons of satisfying flavor. I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins. Always made using wholesome ingredients, and always under 400 calories per serving. This healthy cheeseca, A balanced diet is a Christmas cookie in one hand, This whipped ricotta and fig crostini appetizer is. Using a large ice cream scoop add batter into each muffin liner. I use canned pumpkin puree, but if you happen to have fresh pumpkin, you can use that too. Tastes like fall! If you tried this recipe, please let me know about it in the comments below. They take about 1 hour to thaw at room temp. 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. 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. Stir into dry ingredients just until moistened. Can be oil free. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners. Or if you want to amp up the protein content, add some almond or pecan butter instead. Test if muffins are done by inserting a toothpick, if it comes out slightly crumbly they're done. Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! I will likely eliminate the chocolate chips next time to reduce the total calories per muffin (down to approximately 157 calories/muffin). Preheat oven to 375 degrees and line a 12 count muffin tin with muffin liners. 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. When you’re working with whole wheat flour it’s important not to over mix your batter. In a large bowl, mash your bananas, and then add the pumpkin puree and milk. Loved it! Your email address will not be published. Mix well. To avoid this mix the batter until just combined. But these scrumptious muffins are not just for fall. Tips for making healthy pumpkin banana muffins. Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. The best part is they don’t taste healthy and clean so you feel like you’re getting a treat! I love these banana muffins slightly warm with a small spread of butter on top. I try making large batches of these muffins but they never last long. Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. Notify me of follow-up comments by email. Once combined gradually whisk in sugar. I just love pumpkin season. (photo 9). These muffins … Hello & Ciao, I’m Rosa! We eat them for snacks or a quick breakfast. On cold days like today I love a hot bowl of soup. In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir , mix for 5 seconds just to combine. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. I’m Bri - wife, mama and former pastry cook with a side of health nut! Some links on our site are affiliate links. Healthy Pumpkin Muffins. Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste. Super easy to make! Subscribe to my Newsletter to be the first to see my new recipes, tips and tricks, and photos! This recipe was originally published in September 2018. Serve as is or with butter and maple syrup or honey drizzle. These get eaten up so fast! Remove muffins from pan right away to stop baking and cool on a drying rack. I always love hearing from you! Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins. 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. 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. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir, mix for 5 seconds just to combine. Then bake your muffins for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out mostly clean. Skip the bakery muffin and reach for my healthy pumpkin banana muffins! Yield: 12 . 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. Prep Time: 15 minutes. That's how I've created the perfect food life balance! My daughter is also quite the picky eater and loves them…she thinks she’s eating dessert for her midmorning snack! Divide the mixture between your 12 muffin tins, filling almost to the top. Serve … Bake up a batch of these pumpkin banana muffins today, they are ready in about 20 minutes! (photo 1), Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. Cook Time: 18 minutes. You may refrigerate to keep them even longer. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla … Then gently fold in the chocolate chips, if using. Pumpkin Banana Muffins are a huge hit in our household. With the paddle on low gradually add the wet mixture to the dry ingredients until just combined. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except … Gently tap down the muffin tray on a hard surface to close up any gaps in the batter. Print Ingredients. We only promote products we use and love. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. 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 In one bowl, mash the bananas. Love the wholesome ingredients used and the fact that most of them are kitchen staples. Follow the recipe. NOTE: The batter will be thick, but I promise the muffins will be moist once baked! (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). Healthy Banana Pumpkin Muffins. In a large mixing bowl, lightly beat the eggs until the yolks break apart. The toothpick came out clean, but they still had a little gooey consistency in the middle (not sure if I needed to cook a little longer or like that due to substitutes). They are moist and naturally sweetened with good for you ingredients! Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. Indulge without indulging! 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! Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. (photo 8). 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 … Store in an airtight container up to 4 days or in freezer for up to 6 months. @2019 - BalancedByBri. Preheat oven to 425° and line a 12-count muffin tray with liners. Easy to make. 1/2 cup), homemade apple sauce (kind of chunky) and a little bit more of the canned pumpkin … Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. So, these babies are packed with wholesome ingredients and less sugar than the majority of muffin recipes. 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. (photos 6-7). 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! Gently tap the muffin tray … Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … It has been updated for content and photos. Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! In a medium bowl, whisk together pumpkin, banana, applesauce, sugar, egg whites and milk. You can make a large batch and freeze them so you have a quick pre-made snack for kids. Me know about it in the banana and pumpkin do such an incredible job keeping these muffins … the... 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