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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.
Pumpkin Banana Snack Muffins
Author: Energize Nutrition
Recipe type: Muffin
- 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)
- Preheat oven to 375 degrees F.
- Mix the first 8 ingredients together in a large bowl (flour through to salt).
- In a medium-sized bowl, mix together the next 6 ingredients (bananas through to butter).
- 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).
- 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!
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!