Lori's Banana-Pumpkin Muffins

The addition of ripe bananas to a pumpkin-based quick bread batter is the secret to these outstanding cinnamon-sugar topped muffins.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 147 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 2 eggs, slightly beaten
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 cup oat flour
• 2 medium ripe bananas
• 2 tablespoons melted butter, or more as needed
• 0.33333334326744 cup buttermilk
• 0.25 cup safflower oil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.

Step 2

Mash bananas in a large bowl. Add pumpkin puree, sugar, buttermilk, safflower oil, eggs, pumpkin pie spice, and vanilla extract; mix by hand until well incorporated.

Step 3

Mix together all-purpose flour, oat flour, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to banana-pumpkin mixture and stir gently until blended. Use a medium scoop to fill prepared muffin cups with batter.

Step 4

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack.

Step 5

Mix together sugar and cinnamon for the topping in a small bowl. Baste each warm muffin with melted butter and sprinkle with cinnamon-sugar mixture.