Healthy Pumpkin Banana Bread Muffins
These pumpkin banana bread muffins are so delicious, you’ll forget they are healthy too. These muffins are filled with delicious fall flavors like pumpkin puree, vanilla extract, cinnamon and nutmeg. These are the perfect grab and go breakfast, snack, or post workout meal. Here are a few other fall inspired recipes you may like as well: protein banana oat muffins, overnight pumpkin french toast casserole, or french toast muffins.
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I recently made these healthy oat muffins with my daughter as a fun activity to do. While enjoying them I started thinking, these would be amazing if there were just slightly tweaked for fall. Hence the inspiration for this pumpkin banana bread muffin recipe. Filled with lots of whole ingredients, you will not feel guilty in indulging in these delicious muffins.
WHY LOVE PUMPKIN BANANA BREAD MUFFINS
- Moist Texture: The combination of pumpkin and banana adds natural moisture to the muffins, making them soft and tender without the need for excessive fats.
- Rich Flavor: The earthy sweetness of pumpkin pairs beautifully with the creamy, slightly tropical flavor of ripe bananas. Add spices like cinnamon or nutmeg, and the flavor becomes warm and comforting, perfect for fall.
- Natural Sweetness: Ripe bananas offer natural sweetness. Pumpkin also contributes a mild sweetness, so you can enjoy a flavorful muffin without feeling too indulgent.
- Versatile: You can customize the recipe by adding chocolate chips, nuts, or even a bit of protein powder to make them more suited to your tastes or nutritional goals.
- Seasonal Appeal: Pumpkin is synonymous with fall, and these muffins give you all the cozy, seasonal vibes in a portable, delicious snack.
INGREDIENTS NEEDED FOR THESE MUFFINS
You will only need a handful of simple ingredients to make these healthy muffins:
- Old fashioned oats: similar to the original recipe you will make your own oat flour and reserve the other portion to add in
- Banana: what works best is to use overripe bananas as they mash easily
- Pumpkin puree: I bought pure pumpkin puree from my local grocery store but you can also make your own as well
- Almond milk: for this recipe I prefer the hint of honey almond milk by Almond Breeze for some additional sweetness (*not pictured in photo above)
- Spices: a combination of cinnamon and nutmeg is used for some extra spice. If you have pumpkin spice on hand you can use that to replace these two ingredients
- Maple syrup: I used the golden maple syrup since that is what I had on hand, but you can also substitute darker maple syrup or honey as the added sweetner
- Eggs: You will want to use large eggs for this recipe
- Vanilla extract
- Baking soda
- Baking powder
WHAT YOU WILL NEED TO MAKE THIS RECIPE
Large mixing bowl
Medium mixing bowl
Potato masher
Spatula
Blender
Muffin pan
Measuring cup
HOW TO MAKE BANANA PUMPKIN MUFFINS
Full recipe details are located in the recipe card down below
Preheat oven to 350 degrees.
In a large mixing bowl, mash the banana using a potato masher. Mash the banana until there are no lumps and it is a smooth consistency. To the mashed banana, add the pumpkin puree and stir to combine throughly. To the pumpkin banana filling, add the remaining of the wet ingredients including the eggs, maple syrup, vanilla extract, and almond milk. Stir until all of the wet ingredients are combined thoroughly.
In a blender, add 1.5 cups of old fashioned oats. Blend until the oats are a flour consistency. Transfer the oat flour to a medium bowl. Add the remaining dry ingredients, including the whole oats, baking soda, baking powder and spices.
Add the dry ingredients to the wet ingredients and stir throughly to combine. Optional step is to allow the mixture to sit for about 20-30 minutes so all the flavors can fully combine.
In a muffin tin, add cupcake liners to the muffin cups. Spray the muffin liners with non-stick cooking spray. With a large spoon, scoop the muffin batter into the cups until they are mostly full. Repeat this process until all the cups are filled. This will make approximately 12 muffins.
Bake the muffins for 18-20 minutes or until the top of the muffins bounce back from touch. You can also insert a toothpick into the center of the muffins and if it comes out clean, then the muffins are done.
Remove from the oven set on a wire rack and allow to cool.
CUSTOMIZE THESE PUMPKIN MUFFINS
Nuts – add in some nuts like walnuts, pecans or chopped almonds for some added crunch and texture
Sweet – chocolate chips, white chocolate, or dried cranberries will add a delicious twist
Toppings – top the fluffy muffins with homemade cinnamon sugar, honey drizzle or caramel sauce
FAQ’s
Yes! If you prefer fresh pumpkin, you can use homemade pumpkin puree. Roast or steam the pumpkin, then blend until smooth. Just ensure that the puree is not too watery—drain any excess liquid before using it in the recipe.
Store muffins in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, refrigerate them for up to a week or freeze them for up to 3 months. Make sure they are fully cooled before storing.
Be careful not to over mix the batter, as this can result in dense muffins. Stir until just combined. Also, using fresh baking powder and baking soda helps create a fluffy texture.
These easy pumpkin banana muffins will become your favorite recipe. If you make this recipe and enjoy it, feel free to leave a comment down below. Follow me on my social media as I share more healthy recipes, fitness workouts and motherhood. Give a follow at: Instagram, YouTube and Pinterest!
Pumpkin Banana Bread Muffins
Equipment
- 1 Blender
- 1 Muffin Pan
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Potato masher
- 1 Spatula
- 1 Measuring Cup
Ingredients
- 1/2 cup Pumpkin puree
- 1 Large banana mashed about 1/2 cup
- 2.5 cups Old fashioned oats 1.5 cups ground + 1 cup whole
- 3/4 cup Almond milk
- 1/4 cup Maple syrup
- 2 whole Eggs
- 2 tsp Vanilla
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 1 tsp Nutmeg
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, mash the banana using a potato masher. Mash the banana until there are no lumps and it is a smooth consistency. To the mashed banana, add the pumpkin puree and stir to combine throughly.
- To the pumpkin banana filling, add the remaining of the wet ingredients including the eggs, maple syrup, vanilla extract, and almond milk. Stir until all of the wet ingredients are combined thoroughly.
- In a blender, add 1.5 cups of old fashioned oats. Blend until the oats are a flour consistency. Transfer the oat flour to a medium bowl. Add the remaining dry ingredients, including the whole oats, baking soda, baking powder and spices.
- Add the dry ingredients to the wet ingredients and stir throughly to combine.
- Optional step: Allow the mixture to sit for 20-30 minutes so all the flavors can fully combine.
- In a muffin tin, add cupcake liners to the muffin cups. Spray the muffin liners with non-stick cooking spray. With a large spoon, scoop the muffin batter into the cups until they are mostly full. Repeat this process until all the cups are filled. This will make approximately 12 muffins.
- Bake the muffins for 18-20 minutes or until the top of the muffins bounce back from touch. You can also insert a toothpick into the center of the muffins and if it comes out clean, then the muffins are done.
- Remove from the oven set on a wire rack and allow to cool.
