Pumpkin Banana Snack Muffins

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These pumpkin banana mini-muffins are full of beta-carotene from the pumpkin and are a great way to use up a freezer full of over-ripened bananas. This big-batch recipe freezes well which helps make for a quick on-the-go snack or for packing school lunches. Their smaller size helps to keep portion size in check, especially if you eat in units of two.


5 from 1 reviews
Pumpkin Banana Snack Muffins
 
Prep time
Cook time
Total time
 
This big batch of mini muffins freezes well for easy-to-assemble snacks.
Author:
Recipe type: Muffin
Serves: 60 mini muffins
Ingredients
  • 2 cups All-purpose flour
  • 1.5 cups Whole grain whole wheat flour
  • 1 cup Granulated sugar
  • 2 tbsp Baking powder
  • 2 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1 tsp All spice
  • 1 tsp Salt
  • 2 Bananas mashed
  • 2 Large eggs
  • 1 Can (398 ml) Pumpkin (pure pumpkin not pumpkin pie)
  • ½ cup Chopped pitted dates
  • ½ cup (scant) 1% milk + 2 tsp vinegar
  • ½ cup Butter (melted)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Mix the first 8 ingredients together in a large bowl (flour through to salt).
  3. In a medium-sized bowl, mix together the next 6 ingredients (bananas through to butter).
  4. Combine the wet and dry ingredients together in the large bowls until just mixed, being careful not to over mix the dough (which over-activates the gluten, creating a tough muffin).
  5. Lightly mist mini-muffin tins with vegetable oil spray. Fill each mini-muffin tin three-quarters full with muffin batter. Bake for ~10 minutes or until cooked through. Allow muffins to cool in muffin tins for 2 minutes, then remove muffins onto a cooling rack. Enjoy!

mini-pumpkin muffins

 

I usually freeze my mini-muffins in medium-sized freezer bags, 12 mini-muffins per medium freezer bag. It is a great way to contribute to a last-minute coffee date without using up your entire stash of muffins. Enjoy with a glass of milk or a cup of tea!

Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD, Food, Nutrition & Culinary Coach, Registered Nutritionist and Calgary Dietitian, Calgary, AB.

1 Comment

  1. Nikki says:

    Who needs to pay for the aroma of Pumpkin Spice when this recipe makes your house smell THIS delicious?!! The most tender, light, and flavourful muffins I’ve ever tasted. I can’t believe they are good for me, too! This is the first time I’ve baked with pure pumpkin, but it certainly won’t be the last. Keep the recipes comin’!

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