Banana Pumpkin Muffins

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Yields: 18 muffins

Ingredients

  • 2 bananas very ripe, mashed

  • ¼ cup butter melted

  • 1/2 cup greek yogurt

  • 1/4 cup maple syrup

  • 1/2 cup milk

  • 3/4 cup canned pumpkin

  • 1 egg

  • 1 teaspoon vanilla

  • 1 and 3/4 cups whole wheat flour

  • 1 tsp pumpkin spice

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 425. Line a muffin tin with muffin liners or spray with cooking spray. 

  2. In one bowl, mash the bananas. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla extract. Mix well.

  3. In another bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda.

  4. Add the dry ingredients to the wet ingredients. Stir until just mixed. DO NOT over mix or your muffins will be tough. (A few lumps is fine.)

  5. Scoop the batter into the 18 prepared muffin cups.

  6. Bake for 5 minutes at 425°, keeping the muffins in the oven, reduce the heat to 350° and bake for 20 more minutes. (Baking them at the higher temp first helps them rise and gives a nice rounded top.)

  7. Remove from oven and pop out of the muffin tin as soon as possible. Allow to cool completely. 


** Can be stored in an airtight container for up to 3 days, or individually wrap and freeze for up to one month.