I was looking around through my kitchen trying to decided what to bake. I kind of thought that I wanted to make muffins. Then I saw my jumbo muffin tin. My mind was made up. Jumbo muffins it was going to be.
Then I remembered some amazing Gingerbread Banana Muffins from Amy’s Healthy Baking blog. She has so many delicious recipes that I want to make!
These muffins had everything that I love in a muffin. They were sweet but not too sweet and they were extremely moist. No one wants to eat a dry muffin. You can thank the pumpkin, banana, and greek yogurt for that. All three of them really help with moistness. Every one of my recipes will typically have one of those three ingredients.
One of the best parts was that they made the house smell like banana bread. Mmm banana bread is the best. That is basically what these muffins tasted like, but with a hint of pumpkin.
My family really seemed to like them as well. I think there is only one of them left already!
Jumbo Pumpkin Banana Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 jumbo muffins 1x
Description
Moist and fluffy jumbo pumpkin banana muffins. They taste like banana bread but with some delicious pumpkin flavor.
Ingredients
- 1 1/3 cups (168g) whole wheat flour
- 1 scoop (34g) Musclepharm vanilla combat protein powder
- 1/2 cup granulated stevia in the raw, or erythritol
- 1 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 large (220g) very ripe bananas
- 1 large whole egg
- 3/4 cup (183g) canned pumpkin purée (not pie filling)
- 1/2 cup (113g) plain nonfat greek yogurt
- 3 tbsp. pure maple syrup*
- 1 tsp. vanilla extract
- 1 medium banana (for topping)
Instructions
- Preheat oven to 350F. Mix whole wheat flour, protein powder, stevia, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate large bowl, add bananas. Mash with a fork until there are almost no chunks of banana left. Add pumpkin, greek yogurt, egg, maple syrup and vanilla extract. Mix wet ingredients until well combined.
- Add 1/2 of the dry ingredients to wet and mix. Add remaining dry ingredients and mix again until combined. Be careful not to over mix.
- Spoon batter into 6 spots in a prepared jumbo muffin tin or 12-15 regular sized muffins. Slice a banana into 18 slices. Top each jumbo muffin with 3 slices of banana. Slightly push down in to the batter.
- Bake for 20-22 minutes or until a knife comes out clean. If making regular sized muffins, they will take less time to cook. Check them at about 10 minutes and they should take close to 15 minutes.
Notes
Maple syrup can be substituted with honey or agave.
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 200
- Sugar: 12
- Fat: 1
- Carbohydrates: 40
- Fiber: 6
- Protein: 11
Amy @ Amy's Healthy Baking says
I love the spin you put on my muffins! Pumpkin sounds incredible, and that extra protein boost sounds even better. Thanks for sharing them on Instagram too! :)
Spencer Miller says
No problem! I love to check out your site for such amazing and healthy treats. I am more than happy to share with others who have the same passion!