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pumpkin banana muffins
Erin Antoniak

Pumpkin Banana Muffins

5 from 23 votes
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, dairy-free, Dessert, muffin, pumpkin, Snack
Cuisine: American
Calories: 132
Ingredients Method Nutrition

Ingredients
  

  • 2 medium overripe bananas mashed
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 1 1/2 cups white whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/4 tsp salt
  • optional: chocolate chips or nuts.

Method
 

  1. Preheat oven to 350F and line muffin tin with liners and nonstick spray. I do both to prevent sticking.
  2. In a large bowl, mash two bananas. Whisk in two eggs, pumpkin puree, coconut sugar, coconut oil and vanilla.
  3. In a separate bowl, stir together whole wheat flour, pumpkin pie spice, baking soda, and salt.
  4. Add dry ingredients to wet and stir to combine. Add any optional chocolate chips or nuts.
  5. Divide into muffin tin and bake for 26-28 minutes or until toothpick inserted comes out clean.

Nutrition

Calories: 132kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 158mgPotassium: 121mgFiber: 2gSugar: 5gVitamin A: 1642IUVitamin C: 2mgCalcium: 20mgIron: 1mg

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