Pumpkin Banana Maple Muffins
These Pumpkin Banana Maple Muffins are soft, fluffy, and naturally sweetened with ripe banana and maple syrup. They come together in one bowl with no mixer, and they make your kitchen smell incredible while they bake. Great for breakfast, an afternoon snack, or freezing for later.
Servings 12 Muffins
Calories 191kcal
Ingredients
- 2 Very Ripe Bananas (1 cup mashed)
- ½ Cup Pumpkin Puree
- ½ Cup Unsalted Butter melted and cooled
- ½ Cup Maple Syrup
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 1 ½ Cups All Purpose Flour or GF flour, loosely scooped
- 1 Tablespoon Pumpkin Spice
- 1 ½ Teaspoons Baking Soda
- ½ Teaspoon Kosher Salt
Instructions
- Preheat your oven to 375°F. Line a muffin tin with liners, or spray it well so the muffins don't stick on their way out.
- Mash your bananas on a plate until they're fully broken down into a paste, then transfer them to a large mixing bowl.
- Add the pumpkin puree and the cooled melted butter, and whisk until combined. Add the egg, maple syrup, and vanilla, and whisk again until smooth.
- Add the flour, baking soda, and salt directly to the bowl. Stir just until you don't see any streaks of flour left. Resist the urge to keep mixing once it's combined.
- Divide the batter evenly between your muffin cups and transfer the tin to the oven. Bake for 18-25 minutes depending on the size of your muffins. Jumbo muffins usually finish around the 22 to 23 minute mark.
- Test doneness with a toothpick inserted into the center of a muffin. Once it comes out clean, pull the tray and let the muffins cool in the tin for a few minutes before moving them to a wire rack.
Video
Nutrition
Calories: 191kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 242mg | Potassium: 150mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1859IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
