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Pumpkin-Banana Muffins

Pumpkin-Banana Muffins
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Summary
Start your morning with a sweet, diabetes friendly treat with these pumpkin-banana muffins. Lower in carbs than store-bought muffins, pair this with a cup of coffee for the perfect start to your day.
Add a Microwave Egg and Veggie Jar or Spinach and Egg Bites to help round out your breakfast with some veggies and protein!
  • Servings
    12 Servings
  • Serving size
    1 muffin
Breakfast Easy Pantry Recipes Comfort Food Kid Friendly
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 muffin
  • Amount per serving Calories 140

  • Total Fat 6g
    • Saturated Fat 0.8g
    • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 220mg
  • Total Carbohydrate 18g
    • Dietary Fiber 3g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 4g
  • Potassium 140mg
  • Phosphorus 85mg

Choices/Exchanges: 1 Starch, 1 Fat

Breakfast Easy Pantry Recipes Comfort Food Kid Friendly
Ingredients

Ingredients

  • white whole wheat flour
    1 1/2 cup
  • brown sugar
    1/3 cup
  • baking soda
    1 tsp
  • salt
    1/2 tsp
  • pumpkin pie spice
    2 tsp
  • eggs
    2
  • pumpkin puree
    1 cup
  • canola oil
    3 tbsp
  • bananas (mashed)
    1 small
  • vanilla extract
    1 tsp
  • walnuts (finely chopped)
    1/4 cup

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Directions

Directions

  1. Mix flour, sugar, baking soda, salt, pumpkin pie spice in a large bowl.

  2. Preheat the oven to 350 degrees F and line a muffin tin with liners.

  3. In a small bowl, mix together the eggs, pumpkin puree, melted butter, banana, and vanilla.

  4. Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the walnuts.

  5. Scoop the batter into muffin tins and bake for 18-20 minutes, until a toothpick comes out clean.

Reviews

Reviews

Write a Review
  • Not recommended

    The spices didn’t stand up to the ingredients. I would double the amounts of spice. The banana flavor didn’t come through. The muffins tasted like a plain wheat bread-needed a bit of sweetness. Furthermore the ingredients didn’t list butter but the directions did. Please correct it. I’ve enjoyed many other recipes in this hub. This one disappointed.

  • Recommended

    These were absolutely delicious! Beyond grateful to have healthful snacks like this to enjoy, thank you so much. I did use Stevia brown sugar. A keeper for sure!