If you’re in Bucks County, Pennsylvania (or anywhere affected by Hurricane Sandy), you’re hopefully at home right now. Are you looking for something to do with the kids? Trying to prepare for a potential loss of power? Or just in the mood for something yummy? These banana pumpkin muffins are perfect. They’re made with simple ingredients that you’re likely to already have at home. They’re easy to make so even little helpers can get in the action. They’ll last for several days, so you’ll be set for breakfast if you lose power. And they taste great, too!
To make them even better, these muffins find a wonderful balance of healthy and decadent. Bananas, pumpkin and applesauce add plenty of moisture so that you need to use minimal oil. Wheat flour packs extra fiber and protein. Pumpkin and warm spices add fall flavor to the traditional banana muffin. And chocolate chips provide that little extra something, making them suitable for a Halloween breakfast treat.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 2 ripe bananas, mashed
- 1 cup Libby’s pumpkin puree
- 2 Tablespoons vegetable or canola oil
- 1/4 cup unsweetened apple sauce
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup Nestle Toll House semi-sweet morsels
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flours, sugar, baking powder, baking soda and spices.
- In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
- Add banana mixture to flour mixture, gently folding until combined.
- Fold in chocolate chips.
- Divide mixture evenly among lightly greased muffin cups. Use a large ice cream scoop to make this easier.
- Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean.
- Makes 15 muffins.
(Adapted from recipe found here.)
Muffins will stay fresh when stored in an air-tight container for 3-5 days, longer if refrigerated. Make today, and you’ll have breakfast for the week. Stay warm, safe and well-fed.
Ingredient tip: If you’re opening a new can of pumpkin puree, you’ll probably have leftovers after making these muffins. Check out these recipes for Pumpkin Donut Muffins, Pumpkin Peanut Butter Cups or Pumpkin Spice Hot Chocolate for more ideas on how to use canned pumpkin.
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