Pumpkin-Banana Muffins Recipe
Indulge in these seasonal muffins, which are perfect for breakfast, dessert, or a sweet afternoon treat.
Overview
Total time: 29 M 10 S
Servings: 12
Calories: 103
Ingredients
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 banana
- 3/4 cup brown sugar
- 2 eggs
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/4 tsp. kosher or sea salt
- 1 cup pumpkin puree
- 3/4 cup whole wheat flour
- 1/4 cup flaxseed
Nutritional Information
- Serving Size: 1 muffin
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 35mg
- Sodium: 177mg
- Carbohydrates: 19g
- Fiber: 2g
- Sugar: 11g
- Protein: 3g
Instructions
- Preheat oven to 350°F.
- Add first 4 ingredients to FourSide or WildSide+ jar in order listed and secure lid.
- Select "Whole Juice" or blend on Medium High (speed 6 or 7) for 50-60 seconds.
- Add remaining ingredients to jar and secure lid.
- Press "Pulse" 7–10 times or until dry ingredients are barely incorporated; do not overblend.
- Allow batter to rest 5–10 minutes. Pour muffin batter into muffin tin.
- Bake for 15–18 minutes or until toothpick inserted in center of muffin comes out clean.
How many muffins does this recipe make?
It should make 12.
Looks perfect – and I have all the ingredients! =) Could I substitute oats for the flour – and if so, how much?
Hi Cassie. You can substitute oat flour and use the same amount that the recipe calls for.
I love this recipe. The only issue that I have is that I find the wet ingredients almost overwork my blender and I have to hand stir in the dry ingredients because it is all too thick to ‘pulse.’ I have read and re-read this recipe to see if I am missing a wet ingredient but I am not. I just made it for the second time and the same thing happened.
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