One bowl pumpkin banana muffins that may make it easier to deplete overripe bananas and leftover canned pumpkin! Not pretty pumpkin muffins, not pretty banana muffins, they combine hints of every to create healthful muffins that are naturally sweetened and loaded with flavour.
What do you do when you can have two overripe bananas and a half-empty can of pumpkin that have to be used up, stat? The earlier on account of they have to be liberated from the relentless onslaught of the fruit fly navy (critically, summer season is over; go away!), and the latter on account of it moreover requires liberation… albeit from the oppressive confines of a BPA-free can. It’s tragic stuff, really.
Luckily, there’s an answer to all of life’s little points, and the reply to this one is: eat one banana and use the two surviving bananas… err… objects to whip up a batch of these pumpkin banana muffins…
See? Disadvantage(s) solved.
No additional fruit fly fodder sitting in your counter, and no additional leftover pumpkin taunting you from the depths of your fridge. Use me. Use me. Use me sooner than I am going harmful and start sprouting little white colonies on my in every other case gloopy orange flooring.
The wrestle is precise, associates, and it’s all on account of canned pumpkin* doesn’t can be found the exact sizes. Like why can’t they start selling completely totally different sized cans so you can purchase as lots as you need with out having to worry about having a bunch of extra squash hanging spherical after each half is claimed and carried out.
Need half a cup? Proper right here’s a half-cup sized can for you. 1 cup? We now have that too! None of this 15 oz. nonsense the place you use decrease than half and wish to decide learn the way to cast off the remaining sooner than it begins colonizing.
Nonetheless I digress. Proper right here’s a fashion to utilize up a 1/4 cup of that pumpkin in case you find yourself in the identical predicament.
Not pretty pumpkin muffins, not pretty banana muffins, these guys combine hints of every to create light and tender muffins that are subtly sweet, subtly spiced, and LOADED with an intoxicatingly superior flavour.
It’s possible you’ll positively inform the banana is in there, nevertheless on account of we’re solely using one banana proper right here, the flavour isn’t as sturdy because it might be in a pure banana bread. The pumpkin doesn’t even have plenty of a flavour, nonetheless it supplies a nice earthy depth (is {{that a}} issue?) that pairs utterly with the warming spices.
And in order so as to add to their glorious resume, we have got the reality that these muffins are made with out butter or oil and solely 6 tablespoons of added sugar. I used coconut sugar* on account of it’s a lot a lot much less refined, nevertheless you may also use brown sugar in a pinch. It’s possible you’ll even have the flexibility to get away with using maple syrup or honey, nevertheless I haven’t tried that myself so I don’t want to say for constructive that it actually works.
So if you find yourself with some overripe bananas and leftover canned pumpkin obtainable, seize an infinite bowl (you solely need one), toss in all the parts beneath, and whip your self up a batch of these jumbo pumpkin banana muffins.
Blissful consuming!
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One Bowl Pumpkin Banana Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 7 opinions
Creator:
Amanda @ Working with Spoons
Entire Time:
27 minutes
Yield:
9 muffins 1x
Instructions
Preheat your oven to 350ºF (176ºC), and put collectively a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Put apart.
In a giant mixing bowl, flippantly beat the eggs until the yolks break apart. Whisk inside the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until clear.
Slowly spoon inside the flour and gently stir it in until merely blended. Fold inside the chocolate chips.
Divide the batter evenly among the many many 9 muffin cups, filling them 3/4 full. If desired, sprinkle some additional chocolate chips on excessive and gently press them in.
Bake for 17 – 19 minutes, or until a toothpick inserted into the center comes out clear. Allow the muffins to relax inside the pan for ~10 minutes sooner than transferring them to a wire rack to relax absolutely. Retailer them in an airtight container at room temperature for as a lot as 5 days, or freeze for as a lot as 3 months.
Notes
* You can also use brown sugar. ** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I’d most likely go 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) complete wheat. I’ve moreover had readers say that an all-purpose gluten-free mix works as correctly.
Prep Time:10 minutes
Prepare dinner dinner Time:17 minutes
Looking for additional healthful muffinrecipes? Try one amongst these!
Flourless Pumpkin Pie Muffins Flourless Pumpkin Brownies Apple Oat Greek Yogurt Muffins One Bowl Chocolate Pumpkin Bread Flourless Morning Glory Muffins
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