Ingredients
Equipment
Method
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line 7 muffin cups with paper liners or grease well.
- Mash and Mix: In a large bowl, mash bananas. Add pumpkin puree, eggs, sugars, oil, and vanilla. Whisk until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flours, baking soda, baking powder, salt, and spices.
- Fold Together: Gently fold dry ingredients into wet until just combined. Do not overmix.
- Add Extras: Fold in any optional add-ins like nuts or chocolate chips.
- Fill Muffin Cups: Divide batter evenly among the 7 cups, filling nearly to the top.
- Bake: Bake for 20–25 minutes, until a toothpick comes out clean or with moist crumbs.
- Cool & Enjoy: Cool in pan for 5 minutes, then transfer to wire rack.
Notes
For extra flavor, add a swirl of cream cheese or Nutella before baking.
Muffins can be frozen for up to 2 months. Wrap individually and store in a freezer bag.
To reheat, microwave for 30–45 seconds or warm in a 300°F oven for 8–10 minutes.
Let muffins cool completely before storing to prevent sticky tops.