Banana Pumpkin Bread or Muffins {Freezer Meal}

Breakfast, snack, or dessert…this bread, mini bread, muffin, or mini-muffin recipe fits the bill. This bread is moist, nutritious yet has enough good-for-you fat (from coconut oil) and sweetness to taste delicious!

Banana Pumpkin Bread or Muffins

Yield: 1 loaf or 12-15 muffins


1 cup smashed ripe bananas
1/2 cup canned pureed pumpkin
1/3 cup plain yogurt
5 tablespoons butter, melted
2 large eggs
2/3 cup unrefined sugar (also known as sucanat)
1 cup unbleached white flour (or sub white whole wheat flour)
1/2 cup white whole wheat flour
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg


  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add sugar; beat until combined.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground nutmeg) in bowl. Add flour mixture to banana mixture; beat just until blended.
  4. Pour batter into a 9 x 5-inch loaf pan or muffin tin coated with cooking spray.
  5. For bread, bake at 350° for 50-55 minutes or until a wooden pick inserted in center comes out clean. For muffins, bake at 350° for 15-18 minutes until a wooden pick comes out clean.
  6. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread or muffins from pan; cool completely.
  7. Optional: Combine powdered sugar and milk, stirring until smooth; drizzle over bread.

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