Sleep and sugar.
I need more of one and less of the other, but I keep getting confused as to which is which.
I also get confused by weird orange-coloured banana muffins.
But I like them, and I think you will too.
I have a lot of recipes that use 3 or more bananas, and even one recipe that uses just one, but TWO ripe bananas? They stymie me every time.
My usual go-to is smoothies, but since I had happened upon a random pumpkin sale at the store and, naturally, bought the world’s largest can, the wheels in my mind kept on turnin‘… (name that song, anyone?)
SO, pumpkin banana muffins were born, and they were a hit! These are perfect for pumpkin haters, or those who are lukewarm about pumpkin (read: my husband) because they still essentially taste like a banana muffin, but so…orange!
Also, they’re HEALTHY from the whole wheat, oats, fruit, and veggie involved and, given the number of muffins I eat, the health content of this diet staple is a little bit relevant. The banana and pumpkin keep them perfectly moist (can someone give me a replacement word for that, because seriously, ugh), and they also make them mildly sweet, meaning the added sugar is minimal.
I know it’s not pumpkin season, but the stores carry it year-round for recipes like these!
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ½ cup quick cooking oats
- ¼ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ cup melted butter
- 2 large ripe bananas, mashed (approx. 1 cup, give or take)
- 1 cup pumpkin purée
- ½ cup milk
- 1 tsp vanilla
- 2 large eggs
- ½ cup semisweet or white chocolate chips (optional)
- Preheat oven to 400 degrees.
- In large bowl, whisk together flours, oats, sugar, baking powder, baking soda, cinnamon, and salt.
- In medium bowl, whisk together melted butter, bananas, pumpkin purée, milk, vanilla, and eggs until quite smooth.
- Add wet ingredients into dry ingredients and stir just until moistened (over-mixing will result in a tough muffin). Stir in chocolate chips, if using.
- Spoon batter into 12 paper-lined muffin cups. (Cups will be very full, and the tops will pretty much stay as you scoop them, so if you want a perfectly smooth top rather than the “rustic” look of mine, smooth the tops with the back of a spoon).
- Bake at 400 degrees for 18-20 minutes, until tester comes out clean.
- Let cool for 3 minutes before removing to cooling racks to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or wrap well, freeze, and reheat as needed.