Recipe: Appetizing Pumpkin Banana Muffins (or Bread)

Pumpkin Banana Muffins (or Bread). Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch! They're naturally sweetened, made with whole wheat flour, and have amazing flavor. These healthy pumpkin banana muffins have the best crunchy topping made with macadamia nuts.

Breakfast, snack, or dessert…this bread, mini bread, muffin, or mini-muffin recipe fits the bill. This bread is moist, nutritious yet has enough good-for-you fat (from coconut oil) and sweetness to taste delicious! I altered this Basic Banana Bread recipe from Cooking Light Magazine and plan to try their. You can cook Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Banana Muffins (or Bread)

You need 3/4 cup of whole wheat flour.
It's 3/4 cup of all purpose flour.
You need 1 tsp. of baking soda.
Prepare 1 tsp. of pumpkin pie spice.
Prepare 1/2 tsp. of ground cinnamon.
It's 1/2 tsp. of salt.
It's 1/4 tsp. of baking powder.
You need 4 tbsp. of unsalted butter, at room temperature.
You need 1/4 cup of brown sugar.
Prepare 1/3 cup of honey.
You need 2 of large eggs, at room temperature.
You need 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
You need 1 tsp. of vanilla extract.
It's 1 cup of mashed banana (about 2 large spotty ones).
You need 1 cup of pumpkin puree.
It's 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.

Make this delicious gluten free pumpkin banana bread a part of your meal planning. Banana bread muffins can be hit or miss. I've had amazing banana bread muffins but I've also had lackluster ones. This banana bread muffin recipe gets a great big thumbs up from my entire family.

Pumpkin Banana Muffins (or Bread) step by step

Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf..
In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree..
Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix..
If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely..
If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely..
No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.

It's moist, just sweet enough and has the perfect banana bread flavor. No refined sugar, naturally gluten free, and SO yummy! This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread Pumpkin Banana Bread. This came out super moist and we had a difficult time waiting for it to cool I don't have any on hand and wanted to make some banana bread or muffins this evening. I went back and forth on adding anything to these protein muffins but eventually decided they'd be much prettier with a streusel or topping of some kind.