Today I’m sharing a small batch banana muffin recipe, Pumpkin Seed Brown Sugar Banana Muffins. Regular readers will be aware of my banana obsession, I make a lot of banana bread and muffins. I just love banana treats so much and when Whitworths UK sent me a selection of their seeds I couldn’t wait to get baking. So, of course, I had to make something with banana. Not that I need much of an excuse. Check out some previous recipes using banana!
Most bakers love brown sugar, has so many great properties. Like taste, texture and it can add moisture to most bakes. And it does all three to these Pumpkin Seed Brown Sugar Banana Muffins. A sweet caramel undertone is added for flavour, the texture is super soft and these muffins are perfectly moist
These pumpkin seed brown sugar banana muffins make a perfect grab and go breakfast or an afternoon treat. Because they have sugar in them I wouldn’t have then every day for breakfast. But as an occasional breakfast treat, they are perfect.
As the BBC says pumpkin seeds are ‘Rich in protein, healthy fats, vitamins and minerals including magnesium and zinc, discover what makes these seeds good for you.‘ So it was a no brainer to add them to these muffins. As an added bonus they also add a lovely crunch to every bite.
Recently I have been baking things in smaller numbers and sizes. There is only Michael and me at home and when we have 12 of something or a large cake we just eat it all. While I can usually give most of it away. Almost everyone I know at the moment is on some kind of healthy eating plan. I guess that’s just the Summer effect!
So I have been experimenting with small batch bakes. Don’t worry if you want larger numbers or a bigger cake. Without much hassle, you should be able to double the recipe with no problems. And you can definitely do that with this recipe so you can have 12 muffins with no worries.
Small Batch Pumpkin Seed Brown Sugar Banana Muffins
- 2 medium ripe bananas – mashed
- 90 grams brown sugar – light or dark (1/2 cup)
- 3 tablespoons vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 95 grams plain flour (all-purpose) (3/4 cup)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 35 grams pumpkin seeds (1/4 cup)
- Preheat your oven to 425F/200C/Gas mark 7 and prep a 6 hole muffin pan by either lightly greasing it or using liners, then place it to one side.
- In a medium sized bowl add in the mashed banana, brown sugar, oil, egg and vanilla extract. Whisk together until everything is well combined.
- Add in the flour, baking soda, salt and cinnamon. Gently fold everything together.
- Finnaly fold in the majority of the pumpkin seeds, reserving a few to sprinkle on top.
- Scoop the mixture equally into the muffin pan and place it in the pan in the oven.
- After 5 minutes turn the oven down to 375F/190C/Gas mark 5 and bake for a further 13 to 15 minutes.
- Check on your muffins after 13 minutes at the lower temperature to see if they are done, if a pick doesn't come out clean then give them a further few minutes.
- Once baked through take the pan out of the oven and let them sit in the hot pan for a further few minutes before taking them out and letting them fully cool down on a wire rack.
- These muffins are best eaten on the day of making, but kept in an air tight tin at room temperature they will keep for up to 5 days.They will also freeze well for up to 2 months.
*This is not a sponsored post but Whitworths UK did send me the seeds as a gift to work with them on Instagram.