Today we’re making “no-mess” white chocolate banana pumpkin muffins to welcome autumn’s arrival. These muffins require no mixing bowl or spoon – only a large gallon baggie that will do all the work for you!
The baggie makes it easy to mix and pipe the muffin batter directly into tins without any mess.
The baggie method is especially great for making muffins on a whim, without making a bunch of dirty dishes – but for those who don’t want to make any waste with the baggie, you can totally make these muffins in a regular bowl too.
White Chocolate Banana Pumpkin Muffins
FOR "NO-MESS" OPTION:
- Mix all ingredients, per instructions below, in a gallon baggie. Be sure to release as much air as possible from the baggie before mixing at all steps to make sure the baggie doesn't pop.
- Move the batter from the corner of the baggie. Snip the corner with scissors about 1/2 inch up.
FOR "NORMAL" OPTION:
- Preheat oven to 350 F | 175 C. In a gallon baggie or bowl, mash the bananas. Combine the mashed bananas with the pumpkin puree, sugar, brown sugar, baking powder, baking soda, pumpkin spice mix and vanilla extract. Incorporate until smooth, it's okay if there are chunks of banana visable.
- Stir in the whole wheat flour and white chocolate chips. Mix until a thick but smooth batter forms. If using a baggie, take a quick peak inside to make sure all of the dry ingredients are mixed into the wet ingredients.
- Pipe or spoon the muffin batter into a greased muffin tin. Gently press crumbled walnuts into the top of each muffin, as desired. Bake for 15-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Cool completely in the muffin tin before flipping out onto a clean surface. Serve the muffins for brunch or dessert. Enjoy!