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In recent years, there has been a significant shift toward healthier breakfast options, reflecting a growing awareness of nutrition's role in overall well-being. As people seek to fuel their bodies with wholesome ingredients, the demand for recipes that combine flavor with nutrition has surged. Among these, Pumpkin Banana Breakfast Muffins have emerged as a favorite for many. Not only are they delicious, but they also offer a convenient way to incorporate essential nutrients into your morning routine.

Pumpkin Banana Breakfast Muffins

Start your day off right with these delicious Pumpkin Banana Breakfast Muffins! Combining the earthy flavor of pumpkin with the natural sweetness of ripe bananas, these muffins offer a nutritious breakfast option that's perfect for busy mornings. Packed with essential vitamins, fiber, and protein from ingredients like Greek yogurt and whole grains, they keep you energized throughout the day. Enjoy them warm, toasted, or as a quick snack on the go!
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Ingredients
  

1 cup ripe bananas (about 2 large bananas), mashed

1 cup canned pumpkin puree

1/2 cup Greek yogurt (or applesauce for a dairy-free option)

1/3 cup maple syrup (or honey)

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour (or gluten-free flour)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup mini chocolate chips (optional but delicious!)

Instructions
 

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

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated and smooth.

      Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

        Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. If you're adding walnuts or chocolate chips, fold them in gently at this stage.

          Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

            Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool: Once baked, let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

                Serve & Enjoy: Enjoy your delicious Pumpkin Banana Breakfast Muffins warm or at room temperature, perfect for a healthy breakfast or snack!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins