These muffins are a delightful blend of pumpkin and banana, enhanced with warm spices and a hearty oat texture.
Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
Preheating the oven ensures even baking from the start.
In a medium bowl, combine the whole wheat flour, all-purpose flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well.
Sifting the dry ingredients can help remove lumps and ensure a smooth batter.
In a large bowl, mash the bananas, then add the pumpkin, applesauce, egg, brown sugar, and granulated sugar. Mix until smooth.
Using a fork to mash the bananas works well and saves cleanup.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to prevent dense muffins.
Fold in the chopped walnuts.
Toast the walnuts beforehand for extra flavor.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a cozy treat.
Nutze unsere App für das beste Erlebnis
