Pumpkin Banana Muffins with Granola

Have you ever had a little canned pumpkin leftover from another recipe? Well then…this muffin recipe is for you!

I made my Pumpkin Chocolate Chip Cake Bars last week and had a little leftover canned pumpkin. I put it in the fridge and forgot about it. Then, a few days later, I noticed that I had a few dead bananas lying around so I decided to make banana muffins.

When I saw the tupperware of pumpkin hanging out in the fridge, I thought “why not throw it into the banana muffins?” Turns out, it was a great idea! The pumpkin paired perfectly with the banana. Instead of adding chocolate chips to the muffins, I topped each muffin with a little bit of Trader Joe’s granola. They were the perfect breakfast muffins. Everyone at work loved them! These muffins would also make a great Halloween or Thanksgiving dessert!

Ingredients:

Fleischmann’s Margarine, 1 stick, melted

All Purpose Flour, 1-½ cups

Baking Powder, 1 teaspoon

Sea Salt, ½ teaspoon

Baking Soda, 1/4 teaspoon

Ripe Bananas, 2, mashed

Canned Pumpkin, 1/2 cup

White Sugar, ½ cup

Brown Sugar, ½ cup

Eggs, 2

Vanilla Extract, 1 teaspoon

Trader Joe’s Caramel Apple Granola, for topping

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Spray your muffin pan with Pam Cooking Spray or line with paper baking cups.
  3. Whisk the flour, baking powder, sea salt and baking powder together in a medium-mixing bowl.
  4. In a separate large mixing bowl, mix together the melted margarine, white sugar and brown sugar until creamy.
  5. Slowly add the eggs, vanilla, mashed bananas and pumpkin to the large mixing bowl.
  6. Add the flour mixture and mix just until combined.
  7. Use an ice cream scoop to scoop the batter into your muffin pan, until each is about ¾ filled. Top with granola.
  8. Bake for 15-18 minutes or until a toothpick comes out clean.
  9. Cool in pans for 10 minutes, then transfer to wire rack to cool.

Comments are closed.