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Before diving into the delightful world of baking Pumpkin-Banana Bliss Mini Muffins, it's essential to gather all the necessary ingredients and tools. This ensures a smooth baking process and enhances your efficiency in the kitchen. Here’s what you’ll need:

Baked Pumpkin Banana Mini Muffins

Discover the joy of baking with Pumpkin-Banana Bliss Mini Muffins, a delightful treat that combines the warm flavors of pumpkin and the sweetness of ripe bananas. Perfect for breakfast or as a snack, these mini muffins are not only tasty but also healthy, packed with nutrients. With easy-to-follow steps, you'll create fluffy, flavorful muffins that everyone will love. Enjoy them fresh, with cream cheese, or even as a sweet dessert!
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Ingredients
  

1 cup ripe bananas, mashed (about 2 large bananas)

1 cup canned pumpkin puree (not pumpkin pie filling)

1/3 cup vegetable oil or melted coconut oil

1/2 cup brown sugar, packed

1/4 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 ¾ cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chocolate chips or chopped nuts (optional)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.

    Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the pumpkin puree, vegetable oil, brown sugar, honey (or maple syrup), eggs, and vanilla extract. Whisk everything together until well-blended and creamy.

      Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

        Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until no dry flour is visible; be careful not to overmix. If using, fold in the chocolate chips or nuts at this stage.

          Fill Muffin Tins: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.

            Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

              Cool & Serve: Let the mini muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to 4 days.

                Prep Time, Total Time, Servings: 15 min | 30 min | Makes 24 mini muffins