Pumpkin, apples and banana come together to make these incredibly moist and easy muffins! Perfect for an on-the-go breakfast.
Over the years, I have become less and less of a morning person.
I am not sure what it is. Before, I could go to sleep at midnight and wake up 6 AM no problem. Now, it's a struggle for me to wake up in the morning to go to work. It's times like these when I need a better grab and go breakfast idea than a box of granola bars. This is where a good muffin recipe comes in.
These muffins are filled with all the good stuff: pumpkin, apples and bananas. With so many fruits inside these muffins, I'm sure it can be classified as a breakfast recipe. Made a day before, they make a killer grab-and-go breakfast idea.
I love adding shredded apples in my baking: be it muffins, banana bread or pancakes. It makes everything more moist and flavorful, and I always seem to have some extra apples in the fridge that need using. Which just makes baking with apples a win-win in my opinion.
And I know that baking with pumpkin and apples at the beginning of Spring might be weird. Even though I am always behind on my seasonal baking, I think it might be a little premature to go out and buy Spring produce. I bought 1 lb of strawberries the other day, and they were completely tasteless. At least they were good to bake with (recipes will come soon!).
This recipe is definitely a keeper. Grabbing some of these flavorful muffins in the morning, as I dash through the door, beats eating a eating box of granola bars on my way to work any day.
Pumpkin, Apple and Banana Muffins
What you'll need:
- 4 Tablespoons butter, softened
- 1 cup white sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1/2 cup vanilla yogurt
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon paking powder
- 1 teaspoon cinnamon
- 1 large apple, peeled, cored and shredded
- Preheat the oven to 350°F. Line 2 muffin pans with paper liners and set aside.
- In a large bowl, cream together the butter and white sugar. It should be crumbly.
- Add in the eggs one at a time, and mix until smooth and creamy.
- Mix in the bananas, yogurt, pumpkin puree and vanilla extract until fully combined.
- In a separate bowl, mix together the flour, baking soda, baking powder and cinnamon.
- Slowly add the dry ingredients to the wet ingredients, mixing until JUST combined. Not any more.
- Scoop the batter into the prepared muffin pans. It is best that you fill them a little over 3/4 full.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the centre comes out clean.