Breakfast for 24

Banana Pumpkin Mini Muffins

Name: Banana Pumpkin Mini Muffins
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 overripe bananas; 1 cup pumpkin puree; 1 cup sugar; 3/4 cup avocado oil; 2 large eggs; 1 tsp pure vanilla extract; 2 cups all-purpose flour; 2 tsp cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 tbsp granulated sugar; 1 1/2 tsp cinnamon

Mashed bananas and pumpkin make tender mini muffins with cinnamon sugar tops, baked until lightly browned and set.

$0.09per serving $

30 minstart to table

24servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Back to school Fall

Ingredients

2 overripe bananas
1 cup pumpkin puree
1 cup sugar
3/4 cup avocado oil
2 large eggs
1 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tbsp granulated sugar
1 1/2 tsp cinnamon

Steps

Heat the oven to 350 F and grease two 24-cup mini muffin pans with avocado oil.
Mash the bananas in a large bowl, then stir in the pumpkin, sugar, avocado oil, eggs, and vanilla.
Whisk the flour, 2 teaspoons cinnamon, baking powder, baking soda, and salt in a second bowl.
Stir the dry mixture into the banana mixture just until combined, then fill the muffin cups.
Mix the remaining sugar and cinnamon, sprinkle it over the batter, and bake for 12 to 15 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.