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moist banana bread muffins recipe

Moist Breakfast Banana Bread Muffins Recipe with Pumpkin

These easy banana bread muffins bake to a dense, moist, and almost cakey texture while drawing lots of moisture from 2 bananas and the pumpkin puree. Enjoy as simple muffins to snack on in the morning, at breakfast, lunch, or snacktime!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
COURSE Baked Sweets, Breakfast, Desserts
CUISINE American
SERVINGS 12 muffins
Calories 92 kcal

Equipment

Muffin Pan
Mixing Bowls
spatula
Measuring Spoons
Measuring Cups
Sifter
Ice Cream scooper

Ingredients
  

  • 2 Ripe Bananas - the darker the skin, the better
  • ¾ cup Brown Sugar - packed
  • 1 whole Egg
  • 1½ cups All Purpose Flour
  • ¼ cup Melted Butter - unsalted
  • ½ cup Libby's Pumpkin Puree - plain
  • 1 tsp Vanilla - heaping teaspoon
  • 1½ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ½ tsp Salt
  • ½ tsp Ground Ginger - baking spice
  • 1½ tsp Cinnamon - ground baking spice
  • ½ tsp Allspice - ground baking spice

Instructions
 

  • Pre-heat your oven to 350 degrees F and spray your muffin tin with cooking spray OR thoroughly rub inside all over with a bit of butter then dust the greased surface of each muffin cup evenly with flour. Turn the muffin pan around as needed to help the flour coat the interior of each cup. Tap the pan to remove excess flour and set aside.
  • Grab a large bowl and peel and toss in your 2 overripe bananas. Mash your bananas with a fork until until they form a soft gooey consistency. Set aside.
  • In a separate medium bowl, grab a sifter and set it over your bowl. Add all purpose flour, salt, baking soda, baking powder, cinnamon, ground ginger, and allspice to the sifter. Shake sifter to combine dry ingredients and clear any lumps as the dry mixture passes through and into the bowl. Set aside.
  • Returning to the large bowl with the smashed bananas, splash in your heaping teaspoon of vanilla extract, egg, brown sugar, melted butter, and pumpkin puree. To combine, use a hand mixer or spatula, stirring everything until just combined. Do not over stir.
  • Pour half of the sifted flour mixture into the large mixing bowl with banana pumpkin mixture and combine using your hand mixer or spatula. Now pour in the second half of the sifted flour mixture and continue to stir until flour is evenly mixed into the batter.
    *Optional, at this point you can now stir in 1 cup of either chopped nuts such as pecan, or dried fruit like raisins or cranberries, if desired, and combine.
  • Add the batter to each of your muffin cups in the muffin pan using a 1 oz ice cream scooper to scoop the batter. Add one scoop full to each cup in the tin.
  • Bake the pumpkin banana bread muffins in your 350 degrees F preheated oven for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • When bake time is up, remove muffin tin from the oven and let muffins cool in the tin for 5 to 8 minutes then flip over onto a rack and let sit on cooling rack for an additional 30 minutes. Serve as is or dust with plain powdered sugar once completely cooled.

Nutrition

Calories: 92kcalCarbohydrates: 15gProtein: 0.2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 278mgPotassium: 45mgFiber: 0.5gSugar: 14gVitamin A: 1709IUVitamin C: 0.5mgCalcium: 23mgIron: 0.3mg
KEYWORD banana bread recipe, banana muffins with 2 bananas, breakfast muffins, easy banana bread, easy banana bread muffins, easy banana muffins, healthy muffins recipe, mini muffins, muffins recipe, pumpkin muffins
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