Pumpkin Banana Muffins (VIDEO)
These pumpkin banana muffins are crazy moist, with fragrant Fall spices and gooey chocolate chips - the perfect snack or quick breakfast.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 g Granulated sugar
- 50 g Brown sugar
- 1 Eggs
- 75 g Oil (no flavor vegetable oil)
- 110 g Pumpkin puree (homemade or store-bought. NOT pumpkin pie filling.)
- 110 g Banana puree (ripe bananas)
- 135 g All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Pumpkin spice
- 160 g Chocolate Chips
Instructions
- 1
Prepare your muffin tin with 6 large muffin cases and pre-heat oven to 175 C / 347 F (no fan)
- 2
In a large bowl oil, whip the egg, oil, and 2 different kinds of sugar with an Electric hand mixer for a few minutes until fluffy, then fold pumpkin and banana puree in
- 3
Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) then fold in by hand (using Rubber spatula). Do not use a mixer at this point
- 4
Lastly, fold in chocolate chips
- 5
Pour the batter into the muffin cases and bake for 25 minutes
- 6
Serve the muffins fresh or store them at room temperature for 2-3 days in air-tight container