These pumpkin banana muffins are perfectly soft with the most amazing aroma and taste. Plus, they are high in vitamin A. You just can’t go wrong with this incredible pumpkin muffin recipe.
Healthy Pumpkin Banana Muffins
These muffins have a sweet and spicy aroma that will make your mouth water as they bake in the oven. In fact, every time I make these muffins, my entire house smells like a bakery.
It’s so hard to wait for them to cool off – you’ll want to bite into them as soon as they come out of the oven.
These muffins taste like dessert, but they are so healthy for you, that you can nosh on them for your breakfast with some coffee! In fact, you should just make a double batch and hand them out at parties or as hostess gifts.
They are so good people will swear you bought them from a bakery.
They might taste bakery-good, but they are as easy to make as a boxed mix. Keep reading and I’ll answer all your questions about how to make these healthy muffins. They are high in fiber, vitamin A, and potassium.
You are going to really love them!
Ingredients In Pumpkin Banana Muffins
I used ingredients that are probably already in your pantry. These are basic muffin-making ingredients with a few healthier variations.
- Bananas: You need 2 overripe bananas. The more ripe they are, the better, because you need to mash them up so they mix in with the rest of the batter.
- Eggs: Use either 2 large or medium eggs.
- Pumpkin Puree: Use pure pumpkin puree or make your own when you carve a pumpkin. You need 1/2 a cup of puree.
- Coconut Sugar: These are very sweet already, so you only need 1/4 cup of coconut sugar.
- Coconut Oil: This is the fat that helps bind everything together. You need 1/4 cup.
- Vanilla: This rounds out the sweet flavor of the muffins. Use about a teaspoon of real vanilla.
- Flour: You need 1 1/2 cups of white whole-wheat flour. The whole-wheat flour has more fiber than all-purpose flour.
- Pumpkin Pie Spice: Use 2 teaspoons of jarred pumpkin pie spice. If you want to make your own, use my pumpkin pie spice recipe.
- Baking Soda: You’ll need a teaspoon of baking soda to help the muffins rise.
- Salt: You only need a pinch of salt, which is about 1/4 teaspoon.
- Chocolate Chips: These are optional. Use your favorite chocoalte chips as a mix-in, or add some walnuts or other chopped nuts.
Kitchen Tools Required For These Muffins
These are the kitchen tools that made baking the muffins so much easier.
- Muffin Tin
- Cupcake Liners
- Large and Small Mixing Bowls
For measuring you will need 1-cup, 1/2-cup, 1/4-cup, 1 teaspoon, and 1/4-teaspoon.
How To Make Easy Pumpkin Muffins
If you have ever made muffins from scratch, then these will be easy for you. If you haven’t, then this is a fantastic recipe to start with.
All of the steps are in the printable recipe card at the bottom of this post. First, here is a quick overview.
First, prepare your oven and cooking tools. Preheat the oven to 350F and line the muffin tin with liners and nonstick spray. I do both to prevent sticking.
In a separate bowl, stir together the dry ingredients – the whole wheat flour, pumpkin pie spice, baking soda, and salt.
Add dry ingredients to wet and stir it really well to combine. Add any optional chocolate chips or nuts to the batter at this step.
Now, it’s time to bake them! Divide the batter into the muffin tin and bake for 26-28 minutes or until the toothpick inserted comes out clean.
Below are some common healthy muffin questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How do you make this recipe gluten-free?
The easiest way to make these muffins gluten-free is to use all-purpose gluten-free flour. Different types of flour will require different levels of wet ingredients, but an all-purpose baking flour that is gluten-free will take all the guesswork out of it.
How healthy are these muffins?
These muffins are better for you than you might think! Bananas are rich in potassium, which is fantastic for muscle and heart health. Coconut oil and coconut sugar both contain healthy fats that help prevent high cholesterol.
The pumpkin puree is also really good for you too! It is packed with vitamins and antioxidants that help your body fight disease.
Can I make these muffins in a bread pan?
Yes, this recipe can easily be modified to make sweet bread. The only difference will be the cooking times. When I made healthy banana bread before, I baked it at 350F for 40-50 minutes.
Can I make mini muffins with them?
Yes, you can also make mini muffins. All you have to do is use a mini muffin tin. Also, adjust your baking time. Mini muffins will bake a bit quicker than full-sized muffins.
How do you ripen bananas faster?
If your bananas aren’t ripe enough yet, you can use this hack to ripen them faster. Just store them in a paper bag and close them up. The bananas will ripen within a day.
You can either store them at room temperature or freeze your muffins. If you think you’ll eat them within a week, keep them in a sealed container on your countertop.
These muffins are fine to freeze too. Wrap up each muffin individually in plastic wrap and place them in a single layer on a baking sheet. Then, place the baking sheet in the freezer. This will “flash freeze” the muffins.
When they are frozen solid, you can place them all in a freezer-safe plastic food storage bag. They will last about 6 months in the freezer.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite muffin recipes. Enjoy!
- Blueberry Crumble Yogurt Muffins
- Pumpkin Chocolate Chip Muffins
- Healthy Chocolate Peanut Butter Banana Muffins
- Paleo Lemon Blueberry Muffins
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- Preheat oven to 350F and line muffin tin with liners and nonstick spray. I do both to prevent sticking.
- In a large bowl, mash two bananas. Whisk in two eggs, pumpkin puree, coconut sugar, coconut oil and vanilla.
- In a separate bowl, stir together whole wheat flour, pumpkin pie spice, baking soda, and salt.
- Add dry ingredients to wet and stir to combine. Add any optional chocolate chips or nuts.
- Divide into muffin tin and bake for 26-28 minutes or until toothpick inserted comes out clean.
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