Empty My Fridge
Pumpkin Banana Muffins
Ingredients
- Flour1 ¾ cups
- Baking soda1 tsp
- Cinnamon1 ½ tsp
- Ginger½ tsp
- Salt½ tsp
- Nutmeg¼ tsp
- Sugar½ cups
- Brown sugar½ cups
- Olive oil¼ cups
- Butter · melted4 tbsp
- Egg2
- Banana2
- Pumpkin1 cup
- Vanilla1 tsp
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with non-stick cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
- In a large bowl, whisk the granulated sugar, light brown sugar, olive oil, melted butter and eggs for about 1 minute, until smooth and well combined.
- Add the mashed bananas, pumpkin puree and vanilla to the large bowl and whisk until combined.
- Fold the dry ingredients into the wet ingredients with a spatula until no streaks of flour remain.
- Divide the batter among the muffin cups and bake for 22 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Summarized from Feelgoodfoodie's video. Watch it for the details.
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