Loris Banana-Pumpkin Muffins

My daughter asked me to make pumpkin muffins one day and I had ripe bananas and came up with these. They are outstanding! Much better than any pumpkin muffin I’ve ever had. Moist, wonderful, terrific!



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.

Step: 2

Mash bananas in a large bowl. Add pumpkin puree, sugar, buttermilk, safflower oil, eggs, pumpkin pie spice, and vanilla extract; mix by hand until well incorporated.

Step: 3

Mix together all-purpose flour, oat flour, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to banana-pumpkin mixture and stir gently until blended. Use a medium scoop to fill prepared muffin cups with batter.

Step: 4

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack.

Step: 5

Mix together sugar and cinnamon for the topping in a small bowl. Baste each warm muffin with melted butter and sprinkle with cinnamon-sugar mixture.


Per Serving: 147 calories; protein 2.6g; carbohydrates 25.1g; fat 4.4g; cholesterol 17mg; sodium 143.9mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.

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