Banana Pumpkin Spice Muffins – a delicious recipe with bananas, brown sugar, canola oil, ground cinnamon, salt, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat you oven to 350 degrees and either line a muffin tin with papers or coat it with cooking spray.
2
Mash your bananas thoroughly and add in the sugar and oil, stirring to combine. Toss in the cinnamon, salt, both flours, baking powder and soda all at once, and mix just enough to moisten all of the dry ingredients, but there's no need to be too thorough. Finally, add in the pumpkin butter and stir that well, being careful not to over-mix. The resulting batter should be rather thick.
3
Spoon the batter into your prepared tins, mounding it up generously in the centers. Sprinkle oats and cinnamon on top as desired, and bake for 15 - 25 minutes until golden brown, and a tooth pick inserted into the middle comes out clean. Let cool on a wire rack and enjoy.
639
kcal
Calories
46
g
Fat
55
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 ripe bananas, 1/4 cup dark brown sugar, 1/4 cup canola oil, 1 teaspoon ground cinnamon, and more.
Yes, Banana Pumpkin Spice Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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