Your muffins will keep fresh at room temperature for about 2-3 days. I always love hearing from you! Occasional cheat days included. Skip the bakery muffin and…, 1/4 cup extra virgin olive oil (or avocado oil), 3/4 cup Monk fruit sweetener + 1 tablespoon, 1/2 cup peanut butter powder (I like Organic PB Fit), These Cookie Gift Boxes are the perfect way to say, Baking Italian Knot Cookies is one of my favorite, Decorated Cookies are always top on my holiday bak, 'Tis the season of desserts! Mix well. You can make a large batch and freeze them so you have a quick pre-made snack for kids. As an Amazon Associate I earn from qualifying purchases. Feel like you're having a treat without the guilt! Using a large ice cream scoop add batter into each muffin liner. The best way to ensure the success of these easy pumpkin banana muffins is to follow the recipe and use the exact … Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. Pumpkin Banana Muffins are a huge hit in our household. The banana and pumpkin keep these super moist, and they’re filled with warm spices. They’re ultra moist, fluffy and you can actually taste the pumpkin in them. I use canned pumpkin puree, but if you happen to have fresh pumpkin, you can use that too. Hi there! @2019 - BalancedByBri. Cook Time: 18 minutes. I did calculate the calories per muffin and it came out to approximately 204 calories/muffin. Love the wholesome ingredients used and the fact that most of them are kitchen staples. They’re flourless (which I love) and have no oil! In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir , mix for 5 seconds just to combine. Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! Optional ingredients (in this case the chocolate chips) are not included in the calculation. Add the sugar and pumpkin. My whole family eats these muffins! (photo 8). Subscribe to my Newsletter to be the first to see my new recipes, tips and tricks, and photos! Healthy Banana Pumpkin Muffins. The muffins are so fluffy! I just love pumpkin season. 1 cup mashed bananas, pumpkin puree, and/or applesauce (or any combination to total 1 cup) 2 teaspoons vanilla extract ¾ cup semi-sweet chocolate chips (mini chips work best for mini muffins, optional but recommended) ½ cup chopped nuts … Slowly spoon in the flour and … (photo 1), Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. One Skillet Steak Fajita Bowls are your next Mexic, Christmas sugar cookie baking with my mini was a s, Gluten-free Pistachio Pesto Linguini & Shrimp. Plus, they’re totally allergy … Preheat oven to 350°F and fill 2, 12 count muffin pans with liners In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir, mix for 5 seconds just to combine. No need for granulated sugar…monk fruit sweetener is a great substitute to keep the sugar low. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except … I love these banana muffins slightly warm with a small spread of butter on top. I’m Bri - wife, mama and former pastry cook with a side of health nut! Yield: 12 . Preheat oven to 425° and line a 12-count muffin tray with liners. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean. (photos 6-7). When I cook I enjoy the sweet, the savory, the indulgent and the light. The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. Your email address will not be published. I recently swapped out the banana for pumpkin which this recipe does and used pumpkin … Thrilled you enjoyed the muffins Caroline. Remove muffins from pan right away to stop baking and cool on a drying rack. Total Time: 33 minutes. Preheat the oven to 375F and line 2 cupcake tins with muffin liners. I will likely eliminate the chocolate chips next time to reduce the total calories per muffin (down to approximately 157 calories/muffin). Olive oil gives a rich earthy flavor to balance the spices and walnuts make for the perfect crunchy mouth feel in each bite! The combination of the pumpkin puree and pumpkin … I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins. Store in an airtight container up to 4 days or in freezer for up to 6 months. 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