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    Home » Recipes » Breakfast

    Healthy Banana Pumpkin Muffins

    Published: May 30, 2020 · Modified: May 3, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.2K shares
    JUMP TO RECIPE

    Incredibly moist, fluffy and naturally sweetened with banana and a touch of coconut sugar. These banana pumpkin muffins are perfect for breakfast or a healthy dessert. Made using just one bowl, no oil, tons of hidden fruit and veg, and wholesome oat flour for a snack you can feel great about devouring.

    tower of muffins on brown plate with the top one cut in half
    This recipe was originally published in September 2018. It has been updated for content and photos.

    And believe me, you will devour these!

    These guilt free, wholesome muffins combine pumpkin and banana and make for one truly delicious muffin!

    Just like my zucchini muffins and spinach banana muffins, these delicious banana pumpkin muffins are made using wholesome ingredients that you can feel great about.

    The banana and pumpkin keep these super moist, and they’re filled with warm spices. But these scrumptious muffins are not just for fall.

    Nope.

    With the beauty of canned pumpkin puree you can make these delicious babies any time of year.

    Just think of this as a cross between banana bread and a pumpkin spice muffin.

    You’re welcome. 🙂

    plate of muffins with banana, cinnamon sticks and chocoalate chips in the background

    Here’s why you’re going to love these muffins

    1. They’re simple to make, with basic ingredients, just one bowl, a whisk and a spoon. No mixer or other crazy tools required.
    2. Healthier than most muffins out there. Made using wholesome ingredients like ripe bananas, pumpkin puree, chia seeds and oats to bump up the nutrition value. (But no one will know the difference!)
    3. Since the banana and pumpkin do such an incredible job keeping these muffins moist, there is zero oil required, keeping the fat content very low.
    4. The warming spices included here make these perfect for a cool morning with a mug of your favourite pumpkin spice latte.
    5. These muffins are suitable for all kinds of eaters! They’re low in sugar, they’re dairy free and eggless, making them vegan friendly. They’re also gluten free since we’re using oat flour here instead of all purpose flour. (Just make sure to use certified gluten free oat flour, or grind up your own gluten free oats.) They’re also nut free, making them school safe and allergen friendly.

    I love these banana muffins slightly warm with a small spread of butter on top.

    Or if you want to amp up the protein content, add some almond or pecan butter instead.

    hand holding up a muffin that has been cut in half with chocoalte chips exposed

    How to make banana pumpkin muffins

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients.

    I use canned pumpkin puree, but if you happen to have fresh pumpkin, you can use that too.

    bowl of flour, sugar, seasoning, pumpkin puree, chocolate chips, milk, flax seeds, baking powder and soda, and ripe bananas on deck

    Mash your bananas into a large mixing bowl. (photo 1)

    Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. (photos 2-3)

    wet muffin batter in large mixing bowl

    Now add all the dry ingredients to the same bowl and mix until just combined, without over mixing. (photos 4-5)

    Optional: Add the chocolate chips, if using to your batter and gently fold them in. (photos 6-7)

    dry ingdrients added to wet batter in large mixing bowl

    NOTE: The batter will be thick, but I promise the muffins will be moist once baked!

    Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. (photo 8)

    Gently tap down the muffin tray on a hard surface to close up any gaps in the batter.

    Then bake your muffins for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out mostly clean. (photo 9)

    tray of muffins before and after baking

    Let your banana pumpkin muffins cool for at least 5-10 minutes before carefully removing them from the muffin pan.

    Enjoy warm, or at room temperature.

    muffins on a brown plate with one of them cut in half exposing melted chocoalte chips

    Expert tips and tricks

    1. Use bananas that are very ripe. Since the recipe uses only a small amount of sugar, you want the sweetness coming from the bananas. Choose bananas that have lots of brown spots on the peel. You may also use frozen bananas, just let them come to room temperature before mashing them.
    2. Do not over mix your batter. Like with most muffins, you don’t want to over mix your batter. I know it’s tempting to keep mixing until there are no lumps, but the texture of your muffins comes out best when folded together until just combined.
    3. Use a non stick muffin pan, or grease your muffin tins if needed. I use a non stick pan without greasing it and my muffins do not stick to the pan.
    4. Let your muffins rest 5-10 minutes after baking. This short cool down time will allow your muffins to completely set, and prevent them from breaking when removing from the pan.

    How long do they keep?

    Your muffins will keep fresh at room temperature for about 2-3 days. Just make sure they are tightly covered, or in a sealed container. You may refrigerate to keep them even longer.

    Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. Make sure to fully cool your banana pumpkin muffins before storing in the freezer.

    Variations/Substitutions

    • If you don’t have oat flour on hand, you can make some by grinding oats in a high speed blender. Alternatively, if you don’t need a gluten free option, whole wheat flour works well here too.
    • You may sub the chocolate chips with chopped pecans, walnuts, macadamia nuts or some dried fruit, if preferred. Chopped up dates, raisins or cranberries would work particularly well here.
    • Pumpkin pie spice works well in place of the cinnamon, nutmeg and ginger if you don’t have the individual spices on hand. Use three teaspoons of the mix in total to replace the individual spices.
    • For soy free, just sub the soy milk with another milk of choice. Almond milk or cashew milk also work well.

    More delicious vegan muffins!

    • Vegan Raspberry Muffins
    • Healthy Banana Pumpkin Muffins
    • Vegan Zucchini Muffins [Gluten Free too!]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    tower of muffins on brown plate with the top one cut in half

    Banana Pumpkin Muffins

    Incredibly moist, fluffy and lightly sweetened, these banana pumpkin muffins are perfect for breakfast or dessert. Made with one bowl, no oil, and tons of wholesome ingredients.
    5 from 14 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 12 muffins
    Calories: 140kcal

    Equipment

    Empty 12 muffin pan on white background.
    Muffin Pan

    Ingredients

    • 2 medium bananas approx ¾ cup mashed
    • 1 cup pumpkin puree
    • ¾ cup unsweetened soy milk or milk of choice
    • 2 cups oat flour or whole wheat flour
    • ¼ cup chia seeds
    • ¼ cup unrefined coconut sugar or brown sugar
    • 2 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon ground ginger
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda

    Optional

    • ½ cup semi sweet chocolate chips dairy free
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 degrees F and if you're not using a non stick muffin pan, be sure to grease the tins.
    • In a large bowl, mash your bananas, and then add the pumpkin puree and milk. Mix well
    • Add all the remaining ingredients, except the chocolate chips and mix until combined without over mixing. Then gently fold in the chocolate chips, if using.
    • Divide the mixture between your 12 muffin tins, filling almost to the top. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean.
    • Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. Then transfer to a cooling rack to continue cooling for another 5 minutes or so. Enjoy warm or at room temperature.

    Notes

    Use overly ripe bananas. Since the recipe uses only a small amount of sugar, you want to use super ripe and super sweet bananas. Choose bananas that have lots of brown spots on the peel. You may also use frozen bananas, just let them come to room temperature before mashing them.
    Don't over mix. I know it's tempting to mix until there are no lumps, but the texture of your muffins comes out best when folded together until just combined.
    Use a non stick muffin pan, or grease your muffin tins if needed. I use a non stick pan without greasing it and my muffins do not stick the pan.
    Let your muffins rest 5-10 minutes after baking. This short cool down time will allow your muffins to completely set, and prevent them from breaking when removing from the pan.
    If you don't have oat flour on hand, you can make some by grinding oats in a high speed blender. Or, if you don't need a gluten free option, whole wheat flour works well too.
    You may sub the chocolate chips for chopped nuts or dried fruit, or omit.
    Pumpkin pie spice works well if you don't have the individual spices. Use three teaspoons of the mix to replace the cinnamon, nutmeg and ginger.
    For soy free, sub the soy milk with almond milk, cashew milk or your choice.
    These banana pumpkin muffins keep covered at room temperature for about 2-3 days, or refrigerate to keep longer. Freeze for up to 2 months.

    Nutrition

    Serving: 1Muffin | Calories: 140kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Sodium: 134mg | Potassium: 222mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3224IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.2K shares

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    1. Jennifer Matysiak

      December 06, 2021 at 9:08 pm

      Do you think subbing out the sugar for a bit of stevia & perhaps almond butter would work?

      Reply
      • Rosa

        December 07, 2021 at 8:58 am

        I haven’t tried that, but it might. Let me know if you give it a go.

        Reply
    2. Bridget Denton

      April 18, 2021 at 2:12 pm

      5 stars
      Super yummy and not too sweet! I subbed out the brown sugar for low glycemic date sugar.

      Reply
      • Rosa

        April 19, 2021 at 7:37 am

        Fantastic! So glad you enjoyed.

        Reply
    3. Kristina

      March 09, 2021 at 5:22 am

      5 stars
      Made these super easy and delicious muffins on the weekend and they’re all gone! 😳 I used date sugar instead of coconut sugar and skipped the optional chocolate chips and they were still sweet enough for me!

      Reply
      • Rosa

        March 09, 2021 at 8:36 am

        Thanks for sharing Kristina, so glad you enjoyed. 🙂

        Reply
    4. Debra J

      March 08, 2021 at 5:11 pm

      5 stars
      I made these very tasty muffins ( pumpkin banana). Inside didn’t seem done ( mushy consistency) although they passed the toothpick test. Any suggestions?

      Reply
      • Rosa

        March 09, 2021 at 8:18 am

        Hard to say without a little bit more info. Were any substitutions made?

        Reply
    5. Becca B.

      October 04, 2020 at 3:58 pm

      5 stars
      Super easy to make! I used fat free skim milk (instead of soy milk) and brown sugar (instead of coconut sugar) as that’s what I had on hand. I did calculate the calories per muffin and it came out to approximately 204 calories/muffin. I will likely eliminate the chocolate chips next time to reduce the total calories per muffin (down to approximately 157 calories/muffin).

      Thanks for sharing a great recipe!

      Reply
      • Rosa

        October 05, 2020 at 9:26 am

        Hi Becca, glad you enjoyed the muffins! 🙂 Optional ingredients (in this case the chocolate chips) are not included in the calculation.

        Reply
    6. Caroline Swiger

      October 02, 2020 at 11:00 am

      5 stars
      These muffins are so yummy, moist, and dense! Tastes like fall! Love the wholesome ingredients used and the fact that most of them are kitchen staples. Great recipe and worth trying!

      Reply
      • Rosa

        October 02, 2020 at 12:04 pm

        Thrilled you enjoyed the muffins Caroline. Thanks very much for sharing.

        Reply
        • Caitlin

          October 06, 2020 at 6:33 am

          5 stars
          Loved it! Replaced the sugar with maple syrup and turned out great!

          Reply
          • Rosa

            October 06, 2020 at 8:23 am

            Thanks for sharing Caitlin, so glad you enjoyed these!

            Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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