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!
The banana and pumpkin keep these super moist, and they’re filled with warm spices. But these scrumptious muffins are not just for fall.
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. 🙂
Here’s why you’re going to love these muffins
- They’re simple to make, with basic ingredients, just one bowl, a whisk and a spoon. No mixer or other crazy tools required.
- 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!)
- 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.
- The warming spices included here make these perfect for a cool morning with a mug of your favourite pumpkin spice latte.
- 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.
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.
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)
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)
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)
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.
Expert tips and tricks
- 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.
- 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.
- 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.
- 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.
- 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!
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- 2 medium bananas approx 3/4 cup mashed
- 1 cup pumpkin puree
- 3/4 cup unsweetened soy milk or milk of choice
- 2 cups oat flour or whole wheat flour
- 1/4 cup chia seeds
- 1/4 cup unrefined coconut sugar or brown sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup semi sweet chocolate chips dairy free, optional
- 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.