Can I use frozen bananas?

I haven't tried it so I can't guarantee good results. In general, I don't recommend this because frozen bananas could have a higher water content which could make the muffins soggy.

Can I make the muffins vegan?

You can use a dairy-free yogurt but I haven't tested the recipe with any egg replacements so I can't guarantee results. If you try any, please let me know how it went!

Why did my muffins come out dense?

This is most likely because you overmixed your batter. It could also happen when you add too much or not enough wet ingredients. You want to whisk in the flour until it's just mixed and kind of fold it in with the wet ingredients, rather than vigorously whisk it. The batter should look like it has pockets of air so it doesn't fall flat once you bake it into muffins.

Pumpkin Banana Muffins

Name: Banana Pumpkin Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cup all-purpose flour (I used Bob’s Red Mill 1:1 gluten-free flour); 1 tsp baking soda; 2 tsp pumpkin pie spice; ¾ cup packed brown sugar; ½ cup melted unsalted butter; 2 tsp vanilla extract; ½ tsp sea salt; 2 large eggs; ½ cup pumpkin puree (not pumpkin pie filling); ½ cup mashed banana (1-2 ripe bananas); ½ cup Greek yogurt; ½ cup pumpkin seeds; 2-3 tbsp turbinado sugar

Description

These Pumpkin Banana Muffins are like banana bread and pumpkin muffins all in one! You can serve them for breakfast, add them to school or work lunch boxes, or enjoy them on the go.

Ingredients

Units Scale

1 1/2 cup all-purpose flour (I used Bob’s Red Mill 1:1 gluten-free flour)
1 tsp baking soda
2 tsp pumpkin pie spice
3/4 cup packed brown sugar
1/2 cup melted unsalted butter
2 tsp vanilla extract
1/2 tsp sea salt
2 large eggs
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup mashed banana (1-2 ripe bananas)
1/2 cup Greek yogurt
1/2 cup pumpkin seeds
2-3 tbsp turbinado sugar

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Instructions

Preheat your oven to 350F and prepare a muffin pan for 12 muffins. Line the pan with paper baking cups and set aside. Alternatively, you can also brush each muffin cup with butter and dust with flour.
In a medium bowl, whisk together all-purpose flour, baking soda, and pumpkin pie spice. Set aside.
In a large mixing bowl, whisk together brown sugar and melted butter until well mixed.
Add vanilla extract, sea salt, and eggs. Whisk again until smooth.
Add pumpkin puree, mashed banana, and Greek yogurt. Whisk again.
Whisk the dry ingredients into the wet ingredients in two batches. Be careful not to overmix the batter.
Spoon the batter into your prepared muffin pan filling each muffin almost to the top.
Sprinkle each muffin generously with pumpkin seeds and turbinado sugar.
Bake the muffins in the oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool in the pan for 5-10 minutes. Take them out of the pan onto a wired rack to finish cooling. Enjoy!

Equipment

muffin pan

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Notes

Storing: It’s important to let the muffins cool completely before storing them to avoid mold from forming. You can store them at room temperature for 2-3 days or in the fridge for up to a week. You can also freeze them in a freezer bag or a freezer-safe container for 3-4 months.

Defrosting and warming up: Defrost the muffins either in the fridge overnight or at room temperate for an hour. You can also defrost them in the oven if you have a defrost setting and warm them up at 300F for 5-10 minutes.

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