Pumpkin Banana Nut Muffins Recipe

Seeing as Banana Bread became one of the most popular recipes to bake during Coronavirus, I wanted to satisfy my craving, but mix it up a bit and add in canned Pumpkin along with some Pumpkin Spice and everything nice! While the recipe called for making this as a loaf, I personally prefer to make them as muffins so I can portion control (at least that’s what I tell myself)! 

This is a great alternative to other Banana Bread recipes because it requires less bananas, and pumpkin is canned so it lasts a lot longer! This means, you can keep a can on hand, and when you have a couple bananas getting ripe too quickly, then you’re ready to rock! 

Check out my YouTube video to see me making it, and enjoy a couple “pro tips” I included. 


Pumpkin Banana Bread Recipe:

Ingredients:

  • 1/2 cup pecan halves or walnut halves 
  •  1 cup mashed banana — the riper the better (about 2 large bananas)
  •  4 tablespoons unsalted butter at room temperature
  •  1/4 cup coconut sugar or light brown sugar
  •  2 tablespoons nonfat plain Greek yogurt
  •  1/3 cup honey
  •  2 large eggs at room temperature
  •  1 cup  pure pumpkin puree NOT pumpkin pie filling
  •  1 teaspoon vanilla extract
  •  1 1/2 teaspoons  pumpkin pie spice
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1/4 teaspoon baking powder
  •  1 1/2 cups white whole wheat flour

Instructions:

  1. Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
  2. In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin, and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
  3. Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step!)
  4. Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. 
  5. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight. 

Recipe by Well Plated 

Pumpkin Banana Nut Muffins

Seeing as Banana Bread became one of the most popular recipes to bake during Coronavirus, I wanted to satisfy my craving, but mix it up a bit and add in canned Pumpkin along with some Pumpkin Spice and everything nice! While the recipe called for making this as a loaf, I personally prefer to make them as muffins so I can portion control (at least that’s what I tell myself)! 

This is a great alternative to other Banana Bread recipes because it requires less bananas, and pumpkin is canned so it lasts a lot longer! This means, you can keep a can on hand, and when you have a couple bananas getting ripe too quickly, then you’re ready to rock! 

Check out my YouTube video to see me making it, and enjoy a couple “pro tips” I included. 


Pumpkin Banana Bread Recipe:

Ingredients:

  • 1/2 cup pecan halves or walnut halves 
  •  1 cup mashed banana — the riper the better (about 2 large bananas)
  •  4 tablespoons unsalted butter at room temperature
  •  1/4 cup coconut sugar or light brown sugar
  •  2 tablespoons nonfat plain Greek yogurt
  •  1/3 cup honey
  •  2 large eggs at room temperature
  •  1 cup  pure pumpkin puree NOT pumpkin pie filling
  •  1 teaspoon vanilla extract
  •  1 1/2 teaspoons  pumpkin pie spice
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1/4 teaspoon baking powder
  •  1 1/2 cups white whole wheat flour

Instructions:

  1. Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
  2. In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin, and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
  3. Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step!)
  4. Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. 
  5. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight. 

Recipe by Well Plated 

Savory Zucchini Bread Recipe

Everyone knows you can use sweet fruits like Bananas to make a delicious baked treat – but why not sneak in some more vegetables into your diet? Zucchini bread is nothing new, but I wanted to use a healthy Zucchini bread recipe from my favorite food blog, Skinnytaste, and give it a twist to make it savory!

This was great to keep around for snacking, or as a side to a meal. I recommend slicing off a piece and toasting it with butter over a cast iron pan… YUM! 

Check out my video on YouTube making it at home. 


Savory Zucchini Bread Recipe:

Ingredients:

  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1/2 cup shredded cheddar cheese 
  • 1-1/8 tsp baking soda
  • 1 tsp vanilla (optional) 
  • 1/2 tsp salt
  • 1/4 cup chopped walnuts 
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce
  • 1-1/2 cups shredded zucchini, not packed
  • Diced Green Onion (Garnish) 

Instructions:

  1. Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.
  2. Combine flour, baking soda, and salt in a large bowl. Mix well.
  3. Add chopped walnuts and gently mix to combine.
  4. In a medium bowl, mix egg, vanilla, melted butter, apple sauce, cheddar cheese and zucchini. 
  5. Add to the flour mixture and stir until just blended.
  6.  Pour batter into the prepared 9×5-inch loaf pan. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool for about 10 minutes. Remove loaf from pan and top with Diced Green Onion. 
  8. Let it cool before slicing. 

Recipe Modified from Skinnytaste

Savory Zucchini Bread

Everyone knows you can use sweet fruits like Bananas to make a delicious baked treat – but why not sneak in some more vegetables into your diet? Zucchini bread is nothing new, but I wanted to use a healthy Zucchini bread recipe from my favorite food blog, Skinnytaste, and give it a twist to make it savory!

This was great to keep around for snacking, or as a side to a meal. I recommend slicing off a piece and toasting it with butter over a cast iron pan… YUM! 

Check out my video on YouTube making it at home. 


Savory Zucchini Bread Recipe:

Ingredients:

  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1/2 cup shredded cheddar cheese 
  • 1-1/8 tsp baking soda
  • 1 tsp vanilla (optional) 
  • 1/2 tsp salt
  • 1/4 cup chopped walnuts 
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce
  • 1-1/2 cups shredded zucchini, not packed
  • Diced Green Onion (Garnish) 

Instructions:

  1. Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.
  2. Combine flour, baking soda, and salt in a large bowl. Mix well.
  3. Add chopped walnuts and gently mix to combine.
  4. In a medium bowl, mix egg, vanilla, melted butter, apple sauce, cheddar cheese and zucchini. 
  5. Add to the flour mixture and stir until just blended.
  6.  Pour batter into the prepared 9×5-inch loaf pan. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool for about 10 minutes. Remove loaf from pan and top with Diced Green Onion. 
  8. Let it cool before slicing. 

Recipe Modified from Skinnytaste

Chocolate Hazelnut Banana Bread Muffins Recipe

What’s better than Banana Bread? Chocolate Banana Bread… and what’s better than Chocolate Banana Bread? Chocolate HAZELNUT Banana Bread… perfect for all of Nutella fans out there! 

Although you can easily find some healthier Banana Bread recipes online, I figured since this was my first I was going to go big or go home! Let me tell you… I didn’t go home, instead I ended up making these babies two weeks in a row! TRUTH – you can check the receipts with my bathroom scale. 

You can make these in a loaf, or in large muffin tins, or regular muffin tins and they’re all equally delicious! Next time I’m planning to make these as mini-muffins in a sad attempt to control my intake… however that size, it will be hard to call them muffins, and more of Baked By Melissa’s newest flavor!

Check out my video on YouTube to see how they’re made. 


Chocolate Hazelnut Banana Bread Muffins Recipe:

Ingredients:

  • 1 cup all-purpose flour
  •  1/2 cup Dutch process cocoa
  •  1 teaspoon baking soda
  •  1/2 teaspoon sea salt
  •  3 large brown bananas (1 1/2 cups mashed)
  •  1/4 cup unsalted butter, melted and slightly cooled
  •  1/4 cup canola vegetable oil, or melted coconut oil
  •  3/4 cup  packed light brown sugar
  •  1 large egg, at room temperature
  •  1 teaspoon pure vanilla extract
  •  1/2 cup chopped hazelnuts, toasted 
  •  1 cup  semisweet chocolate chips, divided

Instructions:

  1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan (or muffin tins) with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips + chopped hazelnuts. 
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. Check at 50 minutes, just to be safe. Oven times vary.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Recipe Modified from Two Peas & Their Pod 

Chocolate Hazelnut Banana Bread Muffins

What’s better than Banana Bread? Chocolate Banana Bread… and what’s better than Chocolate Banana Bread? Chocolate HAZELNUT Banana Bread… perfect for all of Nutella fans out there! 

Although you can easily find some healthier Banana Bread recipes online, I figured since this was my first I was going to go big or go home! Let me tell you… I didn’t go home, instead I ended up making these babies two weeks in a row! TRUTH – you can check the receipts with my bathroom scale. 

You can make these in a loaf, or in large muffin tins, or regular muffin tins and they’re all equally delicious! Next time I’m planning to make these as mini-muffins in a sad attempt to control my intake… however that size, it will be hard to call them muffins, and more of Baked By Melissa’s newest flavor!

Check out my video on YouTube to see how they’re made. 


Chocolate Hazelnut Banana Bread Muffins Recipe:

Ingredients:

  • 1 cup all-purpose flour
  •  1/2 cup Dutch process cocoa
  •  1 teaspoon baking soda
  •  1/2 teaspoon sea salt
  •  3 large brown bananas (1 1/2 cups mashed)
  •  1/4 cup unsalted butter, melted and slightly cooled
  •  1/4 cup canola vegetable oil, or melted coconut oil
  •  3/4 cup  packed light brown sugar
  •  1 large egg, at room temperature
  •  1 teaspoon pure vanilla extract
  •  1/2 cup chopped hazelnuts, toasted 
  •  1 cup  semisweet chocolate chips, divided

Instructions:

  1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan (or muffin tins) with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips + chopped hazelnuts. 
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. Check at 50 minutes, just to be safe. Oven times vary.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Recipe Modified from Two Peas & Their Pod