Perfect! These muffins are made with canned pumpkin puree. Can’t wait to make them again! Start your day with these crazy delicious small-batch pumpkin banana muffins! You’re going to share that bonus muffin with me right? Picky 4 year old and I both ate 3 today. Feel free to be a little extra and top yours with an optional sprinkling of cinnamon sugar. I am going to substitute the sugar for honey and all purpose flour with whole wheat and white whole wheat for a little healthier spin. xoxo. Had to seriously stop myself from having 3 at once (2 is ok right?) Grind the oats into "oat flour" in a food processor or high-powered blender. These pumpkin banana muffins are best enjoyed once cooled. This easy peasy small-batch of pumpkin banana muffins is ready to rock your muffin tin! so my starting point would be to do exactly that, double everything and see how it goes! I would the instructions on the cream cheese swirl you added!!! Good morning, everyone. Cool for 5 minutes before removing from pans to wire racks. Have been loving them for quick breakfasts! Use a tablespoon to scoop the batter and divide evenly between muffin tins. I find makes them even sweeter because a kind of syrup is created naturally as they thaw. It is Pumpkin Banana Muffins. I did double the recipe and wanted to let you know, it worked perfectly – doubled exactly every ingredient and followed recipe directions as printed. This bakery-style muffin recipe yields 6 fluffy muffins, perfect for when you only need a couple to get your muffin-fix! I made these, subbing applesauce for the melted butter and they turned out fantastic. HELLO DELICIOUS! Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before diving in face-first! and are a perfect for the rest of us who love to start our day with a piping hot cup of coffee and a muffin. butter for the double recipe and it turned out wonderfully. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. I used coconut sugar and added chocolate chips. They make a great grab and go snack or breakfast for the kiddos (my 5 year old is BONKERS for these!) I would definitely make these again. I made a few little changes (bit less butter and sugar with some maple syrup and whole meal flour instead) and I don’t think it affected the flavor at all. XOXO. I found a cup of frozen pumpkin and had 2 ripe bananas…found your recipe and doubled it. These were so good and so moist! You’re super welcome Stephenie! <— spoken as the moron who burned their tastebuds off with a fresh-from-the-oven muffin. These oatmeal muffins are delicious & hearty for a wholesome morning bite! No pumpkin spice handy? Mine are usually the latter. They make a great grab and go snack or breakfast for the kiddos (my 5 year old is BONKERS for these!) Ahhhh yay!!! Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. jthey are so good I’m a little embarrassed to say I just made them for the 3rd time in a week. Baked Seafood Dip with Crab, Shrimp, and Veggies. Thanks so much Lois and I’m so thrilled you enjoyed the recipe! The recipe yields 6 fantastically fluffy muffins kissed with banana, pumpkin, and pumpkin spice deliciousness. I’ll be following suit soon! The Muffins are moist, soft and not overly sweet which I love! THEY ARE AMAZING!!!! Also sprinkled some candied pumpkin seeds on top for extra crunch. No problem! They’re perfect for people like myself who have literally zero control around freshly baked muffins (I could legit eat a full dozen in 2 days) and great for those wanting small portion of something sweet and fluffy. Cool muffins completely before wrapping and freezing. Next add flour, baking soda, and salt and mix with a fork until just incorporated. Find my complete terms and privacy policy here. Start your day with these crazy delicious small-batch pumpkin banana muffins! Cheesy Garlic Parmesan Spinach Spaghetti Squash, Cheesy Buffalo Chicken Spaghetti Squash Bowls, Parmesan Pesto Spaghetti Squash with Shrimp, Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash, Honey Roasted Butternut Squash with Cranberries and Feta, Broccoli Cauliflower Brussels Sprout Gratin, One-Pot Orzo Pasta with Garlic, Parmesan, and Mushrooms, Healthy One-Pot Enchilada Pasta – Vegetarian + Gluten-Free, One-Pot Spiralized Zucchini Noodle Miso Soup, Cranberry Quinoa Salad with Candied Walnuts. I just took these out of the oven and they are marvelous!! Walnuts or pecans would have been a great addition, but unfortunately I did not have any on hand. Thanks. Spiralized Veggie Salad: Eat the Rainbow! 3. Definitely a 5-star recipe! I’ll be updating old posts all month. Tasteful theme by Restored 316, Copyright © Mom Endeavors | Logo by NW Designs | Website Design by DIY BLOG DESIGNS. For conventional oven, heat foil-wrapped muffins at 350°F 10-15 minutes or until warmed through. Thank you!! I’m so glad they work with applesauce as a swap! My bad! To cut the fat I also substituted half the butter with unsweetened applesauce and added cinnamon in addition to the pumpkin spice.

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