Pumpkin Banana Muffin Recipe

Cake and Muffin Banana Pumpkin

Pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. Beta-carotene is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color. The body converts any ingested beta-carotene into vitamin A.

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Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.

Recipe Category: Cake & Muffin
Recipe Cuisine: International
Total Time (Minutes): 40
Servings: 10 Muffins
Ingredients:
  • 2 cups All Purpose Flour (Maida)
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon (Elaichi)
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar (if not available, use normal sugar only)
  • 1/2 cup Olive Oil
  • 2 tsp Vanilla Essence
  • 3 Eggs
  • 1 cup Pumpkin Puree
  • 1 cup Banana Puree
  • 1/2 cup Chopped walnut
Instructions:
  • Line a muffin tin with muffin liners.
  • Pre heat the oven to 425 Degrees F.
  • Mix flour, baking soda, baking powder, salt, cinnamon, ginger, sugar and brown sugar in a bowl.
  • In another large bowl, mix olive oil,vanilla extract, eggs, pumpkin puree and banana puree.
  • Mix dry ingredients with wet ingredients until just combined.
  • Pour the batter in the muffin liners until they are 3/4th full.
  • Sprinkle chopped walnut on top.
  • Bake for 5 minutes and then reduce the temperature to 350 Degrees F.
  • Bake for another 15-18 minutes until a toothpick inserted in the center comes out clean.
  • Remove the pan from the oven and let it rest for 10 minutes.
  • Remove the muffins from the pan and let it cool & serve with Tea or Coffee.