These pumpkin crunch banana bread muffins were a whim-baking creation I made last night from a recipe I found online long ago. I had been looking for a Banana bread variation that wasn’t just white flour and sugar, and I found it!
The original is really stinking delicious, but I don’t have huge banana lovers in my house so reducing one banana for pumpkin equally does the trick for us.
The Turnout of my Pumpkin Crunch Banana Bread Muffins.
Seriously, these made me grin from ear to ear. Not only because they turned out delicious, but because they are also so gosh darn pretty!
I jazzed up the streusel crunch with some hemp hearts for extra power.
Which gave them an extra glow that excited other munchkins to eat them, and me to take pictures.
Swiper no swiping!
Ever heard Dora la Exploradora yell out during an episode… “Swiper no swiping! Swiper no swiping!?”
Well, that is our Abbott, our now 3yr old. We had never met a real-life swiper until him. You better hide and guard your food because if he sees it, and he can get to it, or anything he wants for that matter, those hands start-a-swiping!!
The Original Recipe
Like I said this recipe is adapted from the original recipe I found on Coco + Ash, to who I’d like to give credit back, so for the full recipe click the following >> Cinnamon Crunch Banana Bread.
My Variations
You could print the recipe above and then write in my variations below, or I’ve gone ahead and added the varied recipe below. I tend to reduce sugar in most recipes since we use organic cane sugar and it is naturally very sweet. Adjust the sugar to your liking.
- 1/3 cup + 1/4 cup organic cane sugar
- 1 cup white whole wheat flour and 1/2 cup white flour instead of all white
- used coconut oil instead of canola
- substituted one banana for the exact weight of that banana with pumpkin puree
- 1 tsp vanilla to the wet mix
- added an extra TB of milk to wet mix to account for protein powder below
- 1/2 tsp cinnamon, 2 dashes of nutmeg, 1 dash cardamom to dry mix
- added 3 scoops of Vital Proteins Unflavored Protein Powder to wet mix (use any)
- 1 TB of quick oats to the topping recipe
- added hemp hearts in the middle of some muffins
- 1/2 tsp of hemp hearts mixed on top of the streusel per muffin
- baked for approximately 12-14 minutes (depends on your oven)
This recipe made 27 muffins total.
if these sound yummy you’ll love my coffee cake banana bread!
And now you have Pumpkin Crunch Banana Bread Muffins on hand!
Did you try the original? Did you end up doing any variations above or of your own?
How did it turn out… let me know!!!
Pumpkin Crunch Banana Bread Power Muffins
Ingredients
Dry Ingredients
- 1 ½ cup organic white whole wheat flour (can also use Pamela's GF)
- 3/4 cup quick cooking oats (can use GF)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp Himalayan sea salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 dash cardamom
- 3 scoops protein powder (vital proteins)
- 2 tbsp hemp hearts (optional)
Wet Ingredients
- 1/4 cup melted coconut oil
- 3/4 cup organic cane sugar
- 2 eggs
- 1/3 cup +2 tbsp milk of choice
- 1 tsp vanilla extract
- 2 medium lightly ripened bananas
- 1/3 cup pumpkin puree
For the Topping
- 1/3 cup organic cane sugar
- 1 tbsp flour
- 2 tbsp cold butter chopped in squares
- 1 tsp cinnamon
- 2 tbsp quick cooking oats
- 2 tsp hemp hearts (optional)
Instructions
- Preheat the oven to 350°
- In a large bowl combine all of the dry ingredients and mix until well combined. Set aside.
- In a separate bowl, add in the sugar and melted coconut oil, mix until frothy.
- Mix in the remaining wet ingredients and mix until combined. Set aside.
- In a smaller bowl add all the ingredients for the topping mix. Use a pastry cutter to cut in the butter until resembles pea sizes. If you don't have a pastry cutter, cut the cold butter into pea sizes then mix into mix.
- Add the wet ingredients to the dry ingredients and mix until just incorporated. Do not over mix or the batter gets stiff and muffins will be chewy.
- Add the mix to a large muffin tray, or you could bake the whole thing as a loaf.
- Add the topping to the individual muffins or the entire loaf. If adding to a loaf, I like to swirl it in a bit.
- Bake muffins for 12-15 minutes until lightly golden brown. Bake the loaf for 35-45 minutes until a toothpick comes out slightly dry but still a little moist.
- Allow to cool before serving. Enjoy!
- Store leftovers in an airtight container in the refrigerator.
