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Before you jump to Pumpkin Banana Muffins (or Bread) recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.

Healthy eating encourages a feeling of well being. If we eat more healthy snacks and a lesser amount of of the bad ones we usually feel much better. Eating fresh vegetables helps you feel better than eating a piece of pizza. Sometimes it’s hard to find healthy foods for something to eat between meals. You can spend numerous hours at the grocery store searching for an ideal snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.

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A large variety of quick health snacks is easily accessible. Determining to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to pumpkin banana muffins (or bread) recipe. To cook pumpkin banana muffins (or bread) you only need 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Banana Muffins (or Bread):

1. Use 3/4 cup whole wheat flour
2. Prepare 3/4 cup all purpose flour
3. Take 1 tsp. baking soda
4. Use 1 tsp. pumpkin pie spice
5. Take 1/2 tsp. ground cinnamon
6. Use 1/2 tsp. salt
7. Prepare 1/4 tsp. baking powder
8. Use 4 tbsp. unsalted butter, at room temperature
9. Take 1/4 cup brown sugar
10. You need 1/3 cup honey
11. Get 2 large eggs, at room temperature
12. You need 2 tbsp. Greek yogurt (or sour cream) at room temperature
13. Provide 1 tsp. vanilla extract
14. Use 1 cup mashed banana (about 2 large spotty ones)
15. Prepare 1 cup pumpkin puree
16. Take 1/2 cup mix ins of choice -chocolate chips, pecans, walnuts, etc

Steps to make Pumpkin Banana Muffins (or Bread):

1. Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf.
2. In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside.
3. In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree.
4. Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix.
5. If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely.
6. If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely.
7. No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!

Everyone will love the warm pumpkin flavors. I started making these pumpkin banana muffins for my toddler last fall, and he absolutely LOVES them. Plus, I love that he is getting a sneaky dose of veggies! Healthy pumpkin banana muffins with an incredible macadamia nut crunch topping. These easy pumpkin banana muffins are naturally sweetened, made with whole wheat flour and have amazing flavor.

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