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!
Recipe by Energize Nutrition at https://energizenutrition.ca/pumpkin-banana-snack-muffins/