Banana Pumpkin Muffins.
Continuing with my pumpkin obsession, here's the recipe for banana pumpkin muffins, again adapted from BitterSweet. The taste of banana is a little stronger than I would have liked and as a consequence it drowns out the pumpkin, so next time I'll play around with the quantities a bit. They're still tasty though, and not too sweet; perfect as part of a breakfast paired with fruit.
Banana Pumpkin Muffins
Makes 12 muffins.
4 medium bananas (the riper, the better)
1/2 cup light brown sugar
1/4 cup canola oil
1 & 1/4 cups pumpkin pie mix
1 teaspoon salt
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Rolled oats
CinnamonPreheat oven to 350 degrees. Grease a muffin tin with oil and set aside.
Mash bananas thoroughly and stir in the sugar, oil and pumpkin pie mix until combined.
Sift in cinnamon, salt, flour, baking powder and soda. Mix until no large lumps remain - a few small ones are fine, but be careful of overmixing. The resulting batter will be quite thick.
Spoon the batter into prepared muffin tin, mounding it up generously in the centres.
In a separate bowl, mix together rolled oats and cinnamon (you could also add sugar if you like). Sprinkle oats and cinnamon on top as desired, and bake for 15 - 25 minutes until golden brown, and a toothpick inserted into the middle comes out clean.
Leave to cool on a wire rack and enjoy.
Banana Pumpkin Muffins
Makes 12 muffins.
4 medium bananas (the riper, the better)
1/2 cup light brown sugar
1/4 cup canola oil
1 & 1/4 cups pumpkin pie mix
1 teaspoon salt
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Rolled oats
CinnamonPreheat oven to 350 degrees. Grease a muffin tin with oil and set aside.
Mash bananas thoroughly and stir in the sugar, oil and pumpkin pie mix until combined.
Sift in cinnamon, salt, flour, baking powder and soda. Mix until no large lumps remain - a few small ones are fine, but be careful of overmixing. The resulting batter will be quite thick.
Spoon the batter into prepared muffin tin, mounding it up generously in the centres.
In a separate bowl, mix together rolled oats and cinnamon (you could also add sugar if you like). Sprinkle oats and cinnamon on top as desired, and bake for 15 - 25 minutes until golden brown, and a toothpick inserted into the middle comes out clean.
Leave to cool on a wire rack and enjoy.