It is definitely fall in Calgary with a forecast for the white stuff (gulp!). Add these muffins to your fall prep for school and workout snacks. They are easy to whip up and a hit with the kiddos.
Banana Pumpkin Muffins
The banana and pumpkin keep these muffins moist. A great morning snack for the kids with fruit or add peanut butter for a post-activity snack!
- 4 Eggs
- 2 Bananas, very ripe, mashed
- 1/2 cup Canned Pumpkin (not pumpkin pie!)
- 1/2 cup Plain Greek yogurt (at least 2%)
- 3/4 cup Brown Sugar
- 2 tsp Vanilla Extract
- 1 Tbsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Whole Wheat Flour
- 1 1/2 cups All purpose Flour
- 3/4 cup Mini Chocolate Chips
Preheat oven to 350 degrees F. Grease muffin tins or line with muffin liners.
In a large bowl (or I use my high powered blender), mix eggs for 10 seconds.
Add bananas, pumpkin, yogurt, brown sugar, vanilla extract, cinnamon, nutmeg, baking soda and salt. Mix until blended.
Mix in flour just until all flour is incorporated. Do not overmix here.
Add chocolate chips and fold in.
Pour into muffin tins filling 2/3 full.
Bake for 20-25 minutes. They are cooked when you insert a toothpick into the center and no batter is on it when you remove it.
Cool completely before storing. You can store these in the freezer for up to 3 months and in the fridge for up to one week.