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    Pumpkin Banana Muffins with Apples and Cinnamon

    Published: Oct 12, 2013 / 60 Comments

    14.2K shares
    • Facebook258
    Recipe Print

    Pumpkin Banana Apple Muffins with Apples and Cinnamon - delicious, low-fat Autumn muffins made with pumpkin puree, mashed ripe banana, diced apples, Greek yogurt, cinnamon, and vanilla. Only 2 oz of butter are used to make 12 regular size muffins.  The rest of butter is replace with ripe bananas and Greek yogurt.

    Pumpkin banana muffins with apples and cinnamon

    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, these are low fat pumpkin muffins with only 4 tablespoons (or 2 oz) of butter for a whole regular 12-cup muffin pan!

    Autumn Pumpkin Banana Muffins with Apples and Cinnamon

    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 lunch snack at work in addition to these apple banana muffins with pecans.

    Pumpkin banana muffins with apples and cinnamon

    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!

    Other Autumn dessert recipes with pumpkin and banana

    • Pumpkin Banana Bread with Apples
    • Pumpkin Banana Chocolate Chip Muffins
    pumpkin banana muffins with apples and cinnamon
    5 from 6 votes

    Pumpkin banana muffins with apples and cinnamon

    Pumpkin Banana Apple Muffins with Apples and Cinnamon - delicious low-fat Fall treat.  Made with pumpkin puree, mashed ripe banana, diced apples, Greek yogurt, cinnamon, and vanilla.  Perfect for breakfast, lunch snack, or dessert.  Only 2 oz of butter are used to make 12 regular size muffins.  The rest of butter is replaced with Greek yogurt and mashed bananas.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12 muffins
    Calories per serving 222 kcal
    Author: Julia

    Ingredients

    • 2 oz unsalted butter (4 tablespoons butter), very soft, room temperature
    • 1 cup white sugar
    • 2 eggs
    • 2 bananas , very ripe, mashed
    • ½ cup Greek yogurt
    • ½ 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 apples , sliced into chunks, or about 2 medium size apples (cored), or 1 large size apple (cored)

    Instructions 

    • 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).
    • Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
    • 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.
    • 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.
    • 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.
    • Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners. Fill muffin liners ¾ full. Bake for about 25 minutes. Cool on a rack for a little bit, then remove pumpkin banana muffins from the pan and let them cool some more.

    Nutrition

    Nutrition Information
    Pumpkin banana muffins with apples and cinnamon
    Amount per Serving
    Calories
    222
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    37
    mg
    12
    %
    Sodium
     
    106
    mg
    5
    %
    Potassium
     
    191
    mg
    5
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    21
    g
    23
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    1770
    IU
    35
    %
    Vitamin C
     
    3.1
    mg
    4
    %
    Calcium
     
    39
    mg
    4
    %
    Iron
     
    1.3
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword autumn muffins, pumpkin banana muffins, pumpkin muffins
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Brenda Pace

      September 20, 2019 at 2:13 pm

      These are awesome! I made them gluten free and turned out wonderful. Also added a strussel to the top. Yum.

      Reply
      • Julia

        September 28, 2019 at 1:44 pm

        So glad you enjoyed this recipe!

        Reply
    2. Sharry

      August 27, 2019 at 7:45 pm

      These turned out great. Even the non-pumpkin eaters in the house loved them. Question: do they need to be stored in the refrigerator? Do they freeze well?
      Thanks

      Reply
      • Julia

        September 28, 2019 at 5:45 pm

        I prefer to store these in the refrigerator. And, yes, they freeze well!

        Reply
    3. Anne T

      November 28, 2015 at 10:35 am

      Made these this morning. Found them on Pinterest. I thought it was an odd combination but they turned out great. Made Muffie tops out of them. Added chocolate chips. I liked the no oil in the recipe. I cut the sugar back a bit too. But that's a personal preference. They turned out wonderful. Definitely a keeper of a recipe.

      Reply
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    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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