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In the realm of baked goods, few treats embody the essence of comfort and nutrition as perfectly as Pumpkin Banana Blender Muffins. These delightful muffins combine the natural sweetness of ripe bananas with the rich, warm flavor of pumpkin puree, creating a harmonious blend that tantalizes the taste buds. Whether enjoyed as a quick breakfast, a satisfying snack, or a healthy dessert, these muffins stand out for their delicious flavor and impressive nutritional profile.

Pumpkin Banana Blender Muffins

Discover the joy of making Pumpkin Banana Blender Muffins, a delightful blend of ripe bananas and pumpkin puree perfect for any time of day. These wholesome muffins are not only delicious but also packed with vitamins, fiber, and antioxidants. Easy to prepare using a blender, they cater to various dietary preferences, including gluten-free options. Enjoy this guilt-free treat for breakfast, snacks, or dessert while embracing the benefits of homemade baking!
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Ingredients
  

1 cup ripe bananas (about 2 medium bananas)

1 cup canned pumpkin puree (not pumpkin pie filling)

1/3 cup honey or maple syrup

1/4 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 ½ cups whole wheat flour (or gluten-free flour)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chocolate chips or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    Blend the Wet Ingredients: In a high-speed blender, add the ripe bananas, pumpkin puree, honey (or maple syrup), vegetable oil, eggs, and vanilla extract. Blend until smooth and creamy.

      Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.

        Mix Wet and Dry Ingredients: Pour the blended wet ingredients into the bowl of dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix.

          Add Mix-ins: If using, fold in chocolate chips or walnuts until evenly distributed throughout the batter.

            Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Cool the Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: Serve warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | About 12 muffins