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 pumpkin, apple and banana muffins are a lifesaver.
These pumpkin, apple and banana muffins are filled with all the good stuff. 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 are perfect for an on-the-go breakfast. So moist and easy to make.
- 4 Tbsp salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 medium ripe bananas, mashed
- 1/2 cup vanilla yogurt
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground 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.
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