PUMPKIN BANANA MUFFINS RECIPE: HOW TO MAKE IT
These pumpkin banana muffins are the perfect bite-sized snack for fall. —Desiree Rasch, Blue Springs, Missouri
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 153 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 25g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch
PUMPKIN BANANA MUFFINS RECIPE: HOW TO MAKE IT
These pumpkin banana muffins are the perfect bite-sized snack for fall. —Desiree Rasch, Blue Springs, Missouri
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 153 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 25g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch
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