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.
This big batch of mini muffins freezes well for easy-to-assemble snacks.
Author: Energize Nutrition
Recipe type: Muffin
Serves: 60 mini muffins
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!