Pumpkin Banana Muffins

Judy
Gold Post Medal for All Time! 677 Posts

finished Pumpkin Banana Muffins on baking rack These delicious, healthy muffins are a great way to use over-ripe bananas. I wanted to make these as low calorie as possible. You can sprinkle cinnamon-sugar on the top and add a pecan to each one. You can also add golden raisins or craisins to the batter.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10 muffins

Ingredients:

1/3 cup Greek yogurt, vanilla or plain
1 egg
1 egg white
2 Tbsp brown sugar (I used truvia blend)
1 medium mashed banana
3/4 cup canned pumpkin
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp allspice
1 cup flour (I used whole wheat)

Steps:

Preheat oven to 350 degrees F. Grease muffin tins.
With electric mixer, beat egg, egg white and sugar 2 minutes. Note: I was too lazy to take out my mixer, so I whisked vigorously.

Add yogurt, pumpkin, mashed banana and vanilla. Mix well.

Add baking soda, allspice and flour and mix well.

Divide evenly into the 10 muffin cups.

Bake for 25 minutes.

Cool on a wire rack.

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