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There’s something undeniably comforting about the aroma of freshly baked muffins wafting through the kitchen, especially when those muffins are infused with the delightful flavors of pumpkin and banana. This combination not only tantalizes the taste buds but also packs a nutritional punch that makes these breakfast muffins a stellar choice for anyone looking to elevate their morning routine.

Pumpkin Banana Breakfast Muffins

Start your day on a delicious note with Pumpkin Banana Breakfast Muffins! These delightful muffins combine the natural sweetness of ripe bananas with the rich flavor of pumpkin puree, creating a nutritious and flavorful breakfast option. Packed with vitamins and minerals, they are both satisfying and easy to make. Perfect for busy mornings or leisurely weekends, these muffins are a wholesome treat that can be enjoyed anytime. Discover the simple recipe and elevate your breakfast routine!
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Ingredients
  

1 cup ripe bananas (approximately 2-3 medium bananas), thoroughly mashed

1 cup canned pumpkin puree

1/3 cup melted coconut oil or vegetable oil

1/2 cup packed brown sugar

1/4 cup maple syrup or honey

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup semi-sweet chocolate chips (optional)

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 with cooking spray or oil.

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, melted coconut oil, packed brown sugar, maple syrup (or honey), eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and uniformly blended.

      Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly mixed.

        Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Mix just until combined; be careful not to overmix—the batter can remain a bit lumpy for a tender muffin.

          Add Nuts and Chocolate (Optional): If desired, fold in the chopped walnuts or pecans and/or chocolate chips into the batter, ensuring even distribution for added crunch and sweetness.

            Fill Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup approximately two-thirds full to allow for rising.

              Bake: Transfer the muffin tin to the preheated oven and bake for 18-22 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

                Cool Down: After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.

                  Serve and Enjoy: These muffins are best enjoyed warm or at room temperature. Ideal for breakfast, as a snack, or a delightful addition to your afternoon tea!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Arrange muffins on a decorative plate and sprinkle with a dusting of powdered sugar for an elegant touch. Serve with a side of butter or cream cheese for an extra indulgent treat.