Easy Banana Pumpkin Muffins (with no added sugar)
These pumpkin banana muffins are the perfect fall treat. Made with warm fall flavors like nutmeg, cinnamon and pumpkin, these moist muffins are light, fluffy and delicious.
I love muffins, not only because they’re an acceptable dessert for breakfast, but because they’re easy to grab and go. These muffins are even more special because they’re only sweetened with honey and ripe bananas. Basically, a dessert for breakfast you can feel good about. Winning.
Fall season means we can go crazy for baking and all things pumpkin, so definitely try my pumpkin mini donuts, Pumpkin Pie Pudding and pumpkin banana cookies.
Why you’ll love this recipe
- No refined sugar.
- Simple ingredients.
- Great for bringing on the go or packing in lunch boxes..
Ingredients and Substitutes:
These are the main ingredients and substitutions for these pumpkin banana muffins. See the recipe card below for the full ingredient list and instructions.
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- Flour: both whole wheat flour and all-purpose flour. You can substitute an equal amount of all-purpose flour for the whole wheat.
- Pure Pumpkin Puree: be sure to use room temperature pumpkin puree and not pumpkin pie filling.
- Bananas: use overripe bananas to add natural sweetness. You want speckled brown spots for the best-tasting muffins.
- Eggs: room temperature to make sure they incorporate well into the batter.
- Honey: or pure maple syrup.
- Coconut Oil: melted butter at room temperature.
Variations
- Add chocolate chips to make these even sweeter or try pumpkin chocolate chip bread.
- Get real crazy and cut a hole in the center and add a cream cheese frosting in the middle.
Dietary Modifications
- For gluten-free, replace both flours with a gluten-free flour, such as Bob’s Red Mill 1:1.
- These are dairy-free, as is.
Let’s make these healthy pumpkin banana muffins (a step-by-step visual guide):
- Preheat your oven to 375 degrees. Line a muffin tin with a 12-muffin capacity with muffin liners.
- Add the flours, baking powder, baking soda, salt, cinnamon, and nutmeg to a medium bowl. Whisk to combine (image 1).
- In a separate large bowl, whisk together the pumpkin, mashed bananas, eggs, honey, vanilla, and melted coconut oil until smooth (image 2).
- Add the dry ingredients to the wet, mixing until just combined (image 3). You want to make sure there are no streaks of flour remaining in the muffin batter.
- Divide the batter between the 12 lined muffin cups (image 4).
- Bake the muffins for 15-18 minutes or until the tops of the muffins have risen and a toothpick or tester inserted into the center of a muffin comes out clean.
- Cool the muffins in the pan for 5 minutes before moving them to a wire rack.
Expert Tip!
Do not overmix your batter, mix until just combined. Overmixing will result in dense muffins.
Recipe FAQs
Store leftover muffins in an airtight container at room temperature or in the fridge. Make sure to enjoy them within 4-5 days.
You bet!! Add milk or dark chocolate chips and enjoy.
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Pumpkin Banana Muffins
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Ingredients
- 1 1/2 cups all-purpose flour 180g
- 1/2 cup whole wheat flour 60g
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup pumpkin puree 120g
- 2 ripe medium bananas, mashed 220g
- 2 large eggs, room temperature
- 1/2 cup honey 160g
- 1 1/2 tsp. vanilla extract
- 1/4 cup melted coconut oil 48g
Instructions
- Preheat your oven to 375 degrees. Line a muffin pan with a 12 muffin capacity with cupcake liners.
- Add the flours, baking powder, baking soda, salt, cinnamon, and nutmeg to a bowl. Whisk to combine.
- In a separate larger bowl, whisk together the pumpkin, mashed bananas, eggs, honey, vanilla, and melted coconut oil until smooth.
- Add the dry ingredients to the wet, mixing until just combined. You want to make sure there are no pockets of flour remaining in the batter.
- Divide the batter between the 12 lined muffin cups. You can do this with a large scoop or using a spoon just evenly distibute between the cups. Tap the pan on the counter a few times to help settle the batter, then place the pan in the preheated oven. Bake the muffins for 16-20 minutes or until the tops have risen and a toothpick or tester inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before moving them to a cooling rack.
Notes
- Bake times will vary oven to oven! My takes 17-18 minutes.
- Make sure to use ripe bananas that are speckled in brown as these will be sweeter and yield a best tasting muffin.
- To prevent your coconut oil from seizing up and solidifying when incorporating it into the wet ingredients, make sure your eggs, pumpkin, and mashed banana are at room temperature.
- Add chocolate chips for added deliciousness.
- Nutritional information is an estimate and will vary with substitutions.