Over here in the King home we are fans of muffins. The one we eat the very most often is my chocolate zucchini muffins because of the well established fact that we believe in chocolate for breakfast whenever possible. Of course we also eat more bananas than a family of chimps, so I was excited to discover this new banana muffin recipe that uses all whole grain wheat and pumpkin. I’m betting by late November my blood type will be pumpkin spice. The banana pumpkin combo made for such a moist and delicious muffin, and I added some chocolate chips because of the aforementioned insistence on chocolate for breakfast.
1/2 cup (8 tablespoons) soft butter
2/3 cup brown sugar
(scant) 1/4 cup granulated sugar
2 large eggs
1 cup (7 1/2 to 8 ounces, 1/2 can) puréed pumpkin
1 cup (8 ounces) mashed banana, the riper the better
2 tablespoons orange juice or water
1 teaspoon vanilla extract
1 1/2 cup whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup diced toasted pecans (optional obviously – I used the Trader Joes candied pecans)
1/2 cup chocolate chips (optional)
1/4 cup demerara coarse sugar for sprinkling
- Prepare 2 standard muffin tins using liners or baking spray and preheat oven to 350.
- Beat together the butter, sugars, eggs, pumpkin, banana, water (or OJ), and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon and stir well to combine. Next, if using, add the pecans and chocolate chips.
- Pour 3/4 full into your prepared pan (you can also do this in a loaf but bake it for about 45-60 minutes paying closer attention to doneness than bake time). Sprinkle tops of muffins with coarse demerara sugar and bake for 16-18 minutes until a toothpick comes out clean from the top of your largest muffin. Let cool a few minutes in the pan then turn out on a rack to cool completely.
Recipe adapted from King Arthur Flour Whole Grain Pumpkin Banana Bread