Pumpkin Banana Muffins
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These moist, flavorful muffins are a perfect way to use up overripe bananas and enjoy the seasonal taste of pumpkin during the fall months.
Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline
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Not only do they make a great breakfast or snack, but they are also easy to prepare.
Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline
See Recipe
Ingredients
Pure pumpkin puree, fresh or canned Vegetable oil Egg Granulated sugar
Full Ingredients
Preheat the oven to 425°F. Prepare a muffin tin. Mash the ripe bananas (the more ripe the better!) in a large mixing bowl.
Directions
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Add the pumpkin puree, granulated sugar, egg, vanilla extract, and vegetable oil; stir until well combined.
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In a separate bowl, add the dry ingredients. Gently fold the dry ingredients into the wet ones.
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Fill the prepared muffin cups about three-fourths full with the batter. The batter will be enough to fill 12 muffin cups.
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Prepare the crumb topping by adding brown sugar, flour, and cinnamon together in a small bowl.
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