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.