Pumpkin Banana Muffins (with Greek Yogurt)
Easy pumpkin banana muffins with Greek yogurt in one-bowl with no mixer. Ready in 30 minutes, and they freeze well, too!
Equipment
Ingredients
- 2 medium overripe bananas, mashed (about ¾ cup / 170g)
- ⅔ cup canned pumpkin puree (163g)
- ¼ cup neutral oil, such as vegetable or avocado (60ml)
- ¼ cup plain Greek yogurt (or sour cream) (60g)
- ½ cup packed brown sugar (100g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat and Prep: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
- Mix the Wet Ingredients: In a large bowl, mash the bananas until mostly smooth, a few small lumps are fine. Whisk in the pumpkin puree, oil, Greek yogurt, brown sugar, egg, and vanilla until well combined.
- Add the Dry Ingredients: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt directly to the bowl. Fold with a rubber spatula until just combined, a few lumps are fine.
- Bake: Fill each muffin cup about ¾ full. Bake for 18 to 20 minutes until the tops are set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices that will throw off the balance of the recipe.
- The riper the bananas, the better! Deeply brown-speckled bananas are sweeter, which matters here since the added sugar is kept intentionally low.
Nutrition
Serving: 1 (of 12) | Calories: 159kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 188mg | Potassium: 121mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2148IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
