Go Back
When it comes to making muffins, one crucial element to consider is the mixing process. Overmixing your batter can lead to tough, dense muffins rather than the light and fluffy texture we all desire. This occurs because mixing develops gluten in the flour, which is great for bread but not ideal for muffins. To achieve the perfect texture, mix your ingredients until just combined. It’s okay if there are a few lumps; they will bake out and result in a more tender muffin.

Pumpkin Banana Blender Muffins

Indulge in the wholesome goodness of Pumpkin Banana Bliss Muffins, the perfect snack for any occasion. Bursting with the rich flavors of pumpkin and ripe bananas, these muffins are a nutritious delight packed with essential vitamins and fiber. With natural sweeteners and whole wheat flour, they cater to health-conscious bakers without compromising on taste. Easy to make and irresistibly flavorful, these muffins are sure to become a family favorite. Enjoy them fresh for breakfast or as a delightful afternoon treat!
Print Recipe Pin Recipe

Ingredients
  

1 cup ripe bananas (approximately 2 medium, mashed)

1 cup pumpkin puree (can be canned or freshly made)

1/3 cup honey or pure maple syrup

1/4 cup vegetable oil or melted coconut oil

1 teaspoon pure vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup walnuts or pecans, chopped (optional)

1/2 cup dark chocolate chips (optional but highly recommended)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Blend the Wet Ingredients: In a blender, combine the mashed bananas, pumpkin puree, honey (or maple syrup), vegetable oil, and vanilla extract. Blend on medium speed until the mixture is smooth and all ingredients are thoroughly incorporated.

      Mix the Dry Ingredients: In a separate large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Ensure these dry components are well blended for an even rise.

        Combine the Mixtures: Carefully pour the blended wet ingredients into the bowl containing the dry ingredients. Use a spatula to gently fold the mixtures together until just combined. Take care not to overmix; it’s fine if there are a few small lumps remaining.

          Incorporate Nuts and Chocolate (Optional): If desired, gently fold in the chopped walnuts or pecans and the dark chocolate chips, adding extra flavor, crunch, and a touch of indulgence.

            Fill the Muffin Tins: Using a spoon or a scoop, evenly divide the muffin batter into the prepared muffin cups, filling each one about two-thirds full to allow for rising.

              Bake: Transfer the muffin tin to the preheated oven and bake for 18 to 22 minutes. The muffins are ready when a toothpick inserted into the center comes out clean, with the exception of any melted chocolate if used.

                Cool Down: After baking, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely, which helps maintain their texture.

                  Enjoy: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. They are delicious served warm or at room temperature!

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins

                      Presentation Tips: For an attractive display, dust the muffins with powdered sugar and garnish with a sprinkle of chopped nuts on top before serving. Enjoy with a hot cup of coffee or tea!