Loris Banana Pumpkin Muffins Recipes

LORI'S BANANA-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.
• Mash bananas in a large bowl. Add pumpkin puree, sugar, buttermilk, safflower oil, eggs, pumpkin pie spice, and vanilla extract; mix by hand until well incorporated.
• Mix together all-purpose flour, oat flour, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to banana-pumpkin mixture and stir gently until blended. Use a medium scoop to fill prepared muffin cups with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack.
• Mix together sugar and cinnamon for the topping in a small bowl. Baste each warm muffin with melted butter and sprinkle with cinnamon-sugar mixture.

PUMPKIN BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 Celsius, Gas Mark 5). Line a standard 12 cup muffin pan with paper liners.
• In a large mixing bowl, combine melted butter, mashed banana, pumpkin puree, eggs and vanilla. Whisk well to fully incorporate. Scrape down sides of bowl. Add sugars and mix again.
• Add flour, baking soda, cinnamon, ginger, and nutmeg. Mix together until just barely combined and dry ingredients are no longer visible. Do not overmix. If adding mini chocolate chips, gently stir in now. Sprinkle some additional mini chocolate chips onto the top of each muffin.
• Using an ice cream or cookie scoop, fill each muffin liner about ¾ full, dividing the batter between the 12 muffin liners. Bake for 22-24 minutes, until tops spring back when touched, and a toothpick comes out with just a crumb or two attached (no wet batter). Cool in pan for 5 minutes, and then transfer to a wire cooling rack to finish cooling.

HEALTHY VEGAN BLUEBERRY BANANA MUFFINS

Steps:

• Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C).
• In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.
• Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.
• Divide the batter evenly among the muffin cups, only filling them about 2/3 full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.