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Pumpkin Banana Muffins
Pumpkin Banana Muffins with chocolate chips are moist, fluffy and tasty! They're easy to make, with ripe bananas, pumpkin puree and spices.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
Calories:
250
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$10
Equipment
mixing bowl
12-hole muffin pan
Ingredients
2
very ripe bananas
mashed
¾
cup
canned pumpkin puree
175g
¾
cup
white sugar
150g
2
eggs
¼
cup
butter
melted (65g)
1
teaspoon
vanilla extract
2
cups
all purpose flour
250g
2
teaspoons
baking powder
1 ½
teaspoons
pumpkin pie spice
½
teaspoon
salt
¾
cup
chocolate chips
100g
Instructions
Preheat an oven to 350°F /180°C and line a 12-cup muffin pan with paper liners.
Add the mashed bananas, pumpkin puree, sugar, eggs, melted (and cooled) butter and vanilla to a mixing bowl and beat well to combine.
In another bowl, stir the flour, baking powder, pumpkin pie spice and salt together.
Add the dry ingredients to the wet mixture and gently mix to combine. Gently stir in the chocolate chips.
Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the pumpkin banana muffins are risen and golden. Allow to cool on a wire rack.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
39
mg
|
Sodium:
148
mg
|
Potassium:
205
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
2579
IU
|
Vitamin C:
2
mg
|
Calcium:
57
mg
|
Iron:
2
mg