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Welcome to the delightful world of Pumpkin Banana Bliss Muffins, a scrumptious recipe that perfectly marries the flavors of fall with the sweetness of ripe bananas. As the leaves turn and the air becomes crisp, there’s nothing quite like the inviting aroma of freshly baked muffins wafting through your home. This recipe is not just about satisfying your taste buds; it’s about embracing the comfort and warmth that comes with seasonal baking. The natural sweetness of ripe bananas and the rich, creamy texture of pumpkin puree create a muffin that’s both delicious and nutritious, making it an excellent choice for breakfast, snacks, or even dessert.

Pumpkin Banana Blender Muffins

Discover the joy of baking with Pumpkin Banana Bliss Muffins, a delightful fusion of seasonal flavors! This easy-to-follow recipe combines ripe bananas and creamy pumpkin puree, resulting in moist, flavorful muffins perfect for breakfast or a tasty snack. Packed with nutrients and natural sweetness, these muffins are a healthier treat the whole family will love. Embrace the warmth of fall in your kitchen and enjoy these comforting, delicious muffins anytime!
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Ingredients
  

1 cup ripe bananas (about 2 medium, mashed)

1 cup pumpkin puree (canned or fresh)

1/3 cup honey or maple syrup

1/4 cup vegetable oil or melted coconut oil

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup walnuts or pecans, chopped (optional)

1/2 cup dark chocolate chips (optional but recommended)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

    Blend the Wet Ingredients: In a blender, combine the mashed bananas, pumpkin puree, honey (or maple syrup), vegetable oil, and vanilla extract. Blend until smooth and well-combined.

      Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well-blended.

        Combine Mixtures: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together using a spatula until just combined. Be careful not to overmix; a few lumps are okay.

          Add Nuts and Chocolate (Optional): If desired, fold in the chopped walnuts or pecans and dark chocolate chips for an extra touch of flavor and texture.

            Fill Muffin Tins: Evenly distribute the batter into the prepared muffin tins, filling each cup about 2/3 of the way full.

              Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. If you added chocolate chips, check for melted chocolate as well.

                Cool Down: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

                  Enjoy: Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for up to a month. Delicious warm or at room temperature!

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins