Last updated on February 23rd, 2024 at 10:34 pm
Hey there, fellow food enthusiasts! Today, I’m thrilled to share a scrumptious recipe for easy, healthy pumpkin muffins. Just in time for fall! These delectable treats are made with a wholesome twist – we’re swapping out butter and oil for bananas. Get ready to embark on a journey of guilt-free indulgence with my recipe for Healthy Pumpkin Banana Muffins!
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1. What Makes These Muffins Healthy?
Gone are the days when we had to choose between taste and health. These muffins are the epitome of balanced satisfaction. The star ingredient? Bananas! These naturally sweet powerhouses bring a rich and creamy texture that rivals traditional fats like butter or oil. Bananas not only enhance the flavor profile of the muffins but also provide a dose of essential nutrients, including potassium, fiber, and vitamins.
We’re also incorporating pumpkin into the mix, offering a dose of vitamin A and antioxidants. Pumpkin not only gives the muffins that delightful fall taste, but also lends its unique earthy sweetness to the mix.
2. How to Get Fluffy, Moist Muffins
Achieving the perfect muffin texture without relying on butter or oil might sound like a challenge, but fear not – I’ve got you covered! The secret lies in the combination of ripe bananas and a few key techniques.
Ripe Bananas: The riper the bananas, the sweeter they are, and the better they work as a natural sweetener and binder. Their softness creates an incredibly moist crumb, making your muffins irresistibly tender.
I usually wait until the bananas I have are almost completely brown on the outside, and then I just toss them in the freezer, peel and all. Some people say you should peel and slice your bananas before freezing them, but I’m too lazy for that! When you have a whole, frozen banana, you just take it out of the freezer an hour or so before you start baking to let it thaw, then just squeeze the banana right out of the peel. If you do this, an electric mixer is more than enough to break up the banana, so you don’t have to worry about mashing it!
Baking Powder and Baking Soda: These leavening agents are your best friends when it comes to achieving that sought-after fluffiness. Make sure to accurately measure them to strike the perfect balance between lift and tenderness.
3. How to Make These Muffins
Are you ready to dive into the baking process? Let’s get started on crafting these simple and Healthy Pumpkin Banana Muffins!’
Ingredients:
- 2 ripe bananas, mashed
- 1 cup pumpkin puree
- ½ cup plain Greek yogurt
- ⅓ cup honey or maple syrup (adjust to taste)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- ½ cup chopped nuts or chocolate chips (optional, for extra flair)
Video on How to Make Healthy Pumpkin Muffins:
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with foil or non-stick liners. These muffins tend to stick to regular paper liners due to them being so low in fat.
- In a mixing bowl, combine the mashed bananas, pumpkin puree, Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Mix until well blended and smooth.
- Add in the whole wheat flour, baking powder, baking soda, salt and pumpkin pie spice.
- Slowly mix the dry ingredients into the wet ingredients, mix gently until just combined. Be careful not to over-mix – a few lumps are perfectly fine.
- If desired, gently fold in chopped nuts or chocolate chips for an extra layer of deliciousness.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Voilà! You’ve just created a batch of easy, healthy pumpkin muffins that are bound to impress. Whether you enjoy them for breakfast, as a snack, or even as a guilt-free dessert, these muffins are a delightful way to satisfy your cravings while nourishing your body.
In conclusion, this recipe isn’t just about baking muffins; it’s about embracing a healthier approach to your favorite treats. By swapping out traditional fats for the natural goodness of bananas and incorporating wholesome ingredients like pumpkin and whole wheat flour, you’re treating yourself to a culinary experience that’s as good for your taste buds as it is for your body. So, put on that apron, gather your ingredients, and get ready to enjoy the satisfying blend of flavors and textures in these Healthy Pumpkin Banana Muffins. Your body and taste buds will thank you!
Healthy Pumpkin Muffins
Ingredients
- 2 ripe bananas mashed
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt I used fat-free, but you can include fat if you would like
- 1/3 cup honey or maple syrup I prefer maple syrup to go with the pumpkin flavor
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup chocolate chips or nuts optional
Instructions
- Preheat oven to 350° F, line a muffin tin with foil or non-stick liners
- Mix your bananas, pumpkin, Greek yogurt, honey, eggs and vanilla together until smooth and creamy
- Add in whole wheat flour, baking powder, baking soda and salt, mix slightly
- If adding in chocolate chips or nuts, add them in and keep mixing
- Mix batter until all ingredients are just incorporated, it's okay to have a few small lumps.
- Fill prepared muffin tin cups about 3/4 of the way with batter (I used a 1/4 cup measuring cup and overfilled it a bit to pour the batter into the muffin tin)
- Bake at 350° F for 18-20 minutes, or until a toothpick inserted comes out clean
- Allow to cool in the muffin tin for a few minutes, and then remove and finish cooling on wire rack
