Banana Pumpkin Muffins
Ingredients:
- Vanilla: 1 tsp.
- Flour: 1 cup.
- Baking soda: 1/2 tsp.
- White egg: 1
- Pumpkin canned: 1 medium.
- Brown sugar: 2 tsp.
- Non-fat Greek yogurt: 1/3 cup.
- All spices: 1/2 tsp.
- Meshed banana: 1 medium.
- Baking powder: 1/2 tsp.
- Brown sugar: 2 tbsp.
Instructions:
- Prep the microwave to 350 degrees Fahrenheit. Coat a standard muffin tray with nonstick spray.
- Beat the egg, egg white, and brown sugar together in a bowl for two minutes using an electric mixer. Mix well after adding the yogurt, pumpkin, mashed banana, and vanilla.
- Add all the spices, powder, baking soda, and flour, and stir.
- Microwave for 25 minutes after filling 10 muffin tins.
- Now it is ready for serving.
Note:
- Because of the pumpkin and banana, these muffins have a firmer texture, so they might not be to everyone’s taste, but they still turn out to be delicious. Additionally, prepare them and advise that you put 1 teaspoon of brown sugar and a small amount of cinnamon on top of the muffins before baking; this provides sweetness without adding any extra points if you want to make them a bit sweeter.
Frequently Asked Questions:
Specifics:
What is the best variation of this recipe?
- You may use almond flour in place of ordinary flour if you need to produce a gluten-free version.
- Most gluten-free flour blends start with rice flour since it has fewer points than almond flour. While pumpkin spice has its merits, it can be a bit too much during fall. These banana pumpkin muffins’ flavor is amazing.
Nutritional facts:
Calories: 69 kcal.
Sugar: 2.7 g.
Saturated fat: 0.2 g.
Protein: 2.3 g.