Description
Delicious banana and pumpkin muffins that are moist and flavorful.
Ingrédients
L'échelle
- 1 cup mashed bananas (about 2 bananas)
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin.
- In a large bowl, mix mashed bananas, pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture. Stir until combined.
- Fold in walnuts if using.
- Pour the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let muffins cool for a few minutes before transferring them to a wire rack.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well for up to 3 months.
- Adjust spices to your taste if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Baking
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 muffin
- Calories: 180
- Sucre: 10g
- De Sodium: 120mg
- La graisse: 8g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 25mg
Mots-clés: banana muffins, pumpkin muffins, baked goods