Ingredients
Units
Scale
- 6oz (3/4 Cup) Mashed Ripe Bananas
- 4oz (1/2 Cup) Neutral Oil, I prefer Avocado Oil or Vegetable Oil
- 50 grams (1/4 Cup) Brown Sugar
- 100 grams (1/2 Cup) Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 2 Large Eggs, at room temp.
- 8oz (1 Cup) Pumpkin Puree
- 250 grams (2 Cups) All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoon Pumpkin Pie Spice
Instructions
- Preheat oven to 415F/213C and grease a muffin tin or add muffin liners.
- In a large bowl mash the banana then add the oil, sugars, vanilla extract, eggs, and pumpkin puree. Mix until fully combined.
- Place a sieve over the wet ingredient and sift in the dry ingredients; flour, baking powder, baking soda, salt and pumpkin pie spice. Then use a spatula to gently fold to combine. Do not over mix, overmixing creates a tougher muffin. Let the batter rest for ten minutes.
- Fill the muffin liners to the top. Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes, best enjoyed the day made but leftovers keep for a few days at room temperature in an airtight container. Freeze for up to three months and then microwave for 30 seconds when you want one!
Notes
- To freeze the muffins let them cool completely after baking then wrap in plastic wrap, tightly, twice then place them in a freezer safe container or bag. This helps prevent freezer burn. To thaw the muffins place them on the counter at room temperature for a couple of hours.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
