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.
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).
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 pumpkin banana muffins from the pan and let them cool some more.