Are you enjoying the pumpkin season? I certainly am! I never thought I would enjoy pumpkin muffins so much until I made these. And you will want to make them too once you read what they are made out of. Please meet pumpkin banana muffins made with Greek yogurt, chopped apples, cinnamon, and, not least importantly, only 4 tablespoons of butter for a whole regular 12-cup muffin pan!
These muffins are so airy, fluffy, and cake-like that I almost want to call them cupcakes, except that there is no frosting on top. And these don’t even need frosting. They are THAT good!
I’ve been eating them for breakfast, dessert; they became my favorite snack at work.
A pumpkin muffin takes on a new meaning when you add very ripe mashed bananas, Greek yogurt, cinnamon, and chopped apples to it. It becomes something you crave for day and night. Very ripe bananas make everything better. I am sure this could become your new favorite muffin recipe!
PUMPKIN BANANA MUFFINS made with Greek yogurt, chopped apples, and cinnamon are calling your name!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Pumpkin banana muffins with apples and cinnamon
Total time: 60 minutes
Ingredients:
- 4 tablespoons unsalted butter, very soft, room temperature
- 1 cup regular white sugar
- 2 eggs
- 2 very ripe bananas, mashed
- 1/2 cup Greek yogurt
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups sliced apple chunks, or about 2 medium size apples (cored), or 1 large size apple (cored)
Use a regular 12-cup muffin pan
1) Preheat oven to 350 Fahrenheit. In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
2) Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
3) Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
4) In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
5) Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
6) Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners. Fill muffin liners 3/4 full. Bake for about 25 minutes. Cool on a rack for a little bit, then remove muffins from the pan and let them cool some more.