When you have 3 bananas showing their last hours of life and when you have left over pumpkin puree from your Spiced Pumpkin Bread you make these muffins.
I’ve been eating them for breakfast, sliced open and toasted with a pad of butter. Then again for a snack. Then again for another snack. They are that good.
The combination of pumpkin and banana is superb..then you have the crunch of the walnut and the smooth cake like muffin – yes, please.
This recipe is based from my Banana Bread recipe.
Pumpkin Banana Muffins with Walnuts
Yield: 24 muffins
- 2 cups flour, sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch ground ginger
- 1 cup sugar
- 1/4 cup softened butter
- 2 eggs
- 1 1/2 cups mashed bananas (x3)
- 1 cup pumpkin puree
- 2 heaping tablespoons low-fat plain yogurt
- 1 teaspoon vanilla
- 1 cup walnuts
Preheat oven to 350 degrees.