Welcome to your new favorite fall recipe! These healthy pumpkin banana muffins are incredibly moist, packed with warm spices, and so easy to whip up in a single bowl. They are the perfect solution for a quick breakfast, a wholesome snack, or a guilt-free dessert. Made with nourishing ingredients like whole wheat flour, pumpkin puree, and ripe bananas, this recipe ditches refined sugar for natural sweetness without sacrificing flavor. Get ready to fill your kitchen with the cozy aroma of autumn baking!
Remember not to overmix the batter for perfectly tender muffins!
Why This Is The Best Muffin Recipe
You’ll fall in love with these healthy pumpkin banana muffins from the very first bite. They strike the perfect balance between delicious flavor and wholesome ingredients, making them a staple for any occasion.
Unbelievably Moist: The combination of pumpkin puree, ripe bananas, and Greek yogurt ensures these muffins stay tender and moist for days.
Naturally Sweetened: We skip the refined sugar and use maple syrup and the natural sweetness of ripe bananas. It’s a healthier choice you can feel good about.
One-Bowl Wonder: Dirty dishes are a thing of the past. This entire recipe comes together in just one bowl, making cleanup an absolute breeze.
Nutrient-Packed: Loaded with fiber from whole wheat flour and pumpkin, plus potassium from bananas, these muffins are a snack that nourishes. For an extra boost, check out our pumpkin protein muffins.
Key Ingredients for Healthy Pumpkin Banana Muffins
This recipe uses simple, wholesome ingredients you might already have in your pantry. Each one is chosen to create the most flavorful and moist muffins possible.
Using pure pumpkin puree is the secret to the best flavor.
The Wet Ingredients
Pumpkin Puree: The star of the show! Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.
Ripe Bananas: The browner, the better! Overripe bananas are sweeter and mash more easily, providing incredible natural sweetness and moisture. If you love banana baking, you have to try our Greek yogurt banana muffins.
Greek Yogurt: This is our secret weapon for a tender crumb. It adds moisture and a slight tang that balances the sweetness.
Eggs: They bind the ingredients together and provide structure.
Maple Syrup: Our preferred natural sweetener. Honey also works well if you prefer.
Coconut Oil: Provides healthy fats and richness. Melted butter or another neutral oil can be substituted.
Vanilla Extract: A splash of pure vanilla extract enhances all the other flavors.
The Dry Ingredients
Whole Wheat Flour: We use whole wheat flour for its nutty flavor and added fiber. All-purpose flour or a 50/50 blend also works perfectly.
Baking Soda & Baking Powder: These leavening agents are crucial for giving the muffins a beautiful rise.
Spices: A classic blend of cinnamon, nutmeg, ginger, and cloves creates that signature warm, cozy pumpkin spice flavor.
Salt: Just a pinch to enhance the sweetness and balance the flavors.
Step-by-Step Instructions
Making these healthy pumpkin banana muffins is as simple as mix, scoop, and bake. Follow these easy steps for perfect muffins every time.
Preheat and Prep: First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray.
Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Whisk in the pumpkin puree, Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until everything is well combined.
Add Dry Ingredients: Add the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt directly to the same bowl. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Fill Muffin Tin: Evenly divide the batter among the 12 prepared muffin cups. They should be about two-thirds full. For a professional look, sprinkle a few oats or pumpkin seeds on top of each muffin before baking.
Bake to Perfection: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious treats!
Expert Tips and Variations
Want to customize your muffins or ensure they come out perfectly every time? Here are some of our favorite tips and creative variations.
Tips for Success
Do Not Overmix: The key to a tender muffin is a light hand. Mix the batter until the ingredients are just combined to avoid developing too much gluten, which can make them tough.
Room Temperature Ingredients: For a smoother, more uniform batter, use room temperature eggs and Greek yogurt.
Check for Doneness: Ovens can vary. Start checking your muffins at the 18-minute mark. A clean toothpick is the most reliable sign they’re ready.
Fun Variations
Add Mix-ins: Fold in a half cup of chocolate chips, chopped walnuts, or pecans to the batter for extra texture and flavor.
Gluten-Free Option: To make these healthy pumpkin banana muffins gluten-free, simply substitute the whole wheat flour with a 1:1 gluten-free baking flour blend.
Make it a Loaf: Don’t have a muffin tin? This batter works beautifully as a loaf, similar to our super moist pumpkin bread. Pour it into a greased 9×5 inch loaf pan and bake for 45-55 minutes.
Storage Instructions
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you need to store them longer, they will last for up to a week in the refrigerator. For long-term storage, freeze the muffins in a single layer on a baking sheet before transferring them to a freezer-safe bag. They will keep in the freezer for up to 3 months. Simply thaw at room temperature or warm them in the microwave for a quick and easy snack.
These muffins are made with whole wheat flour for added fiber, naturally sweetened with ripe bananas and maple syrup to reduce refined sugar, and use Greek yogurt for moisture and a protein boost.
Yes, absolutely! You can easily make this recipe gluten-free by substituting the whole wheat flour with an equal amount of a 1-to-1 gluten-free all-purpose baking flour blend.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Yes, you can use homemade pumpkin puree. Ensure that it is thick and not watery, as excess moisture can affect the texture of the muffins. Blot it with a paper towel if it seems too wet.
Definitely! Feel free to fold in about 1/2 to 3/4 cup of your favorite mix-ins like chopped walnuts, pecans, or chocolate chips into the batter before baking for extra flavor and texture.
Enjoy Your Homemade Muffins!
We hope you love this simple and delicious recipe for healthy pumpkin banana muffins. They are truly the perfect way to welcome the flavors of fall into your home. If you make them, please leave a comment below and share your creation on Pinterest. We can’t wait to see your beautiful muffins!
The best one-bowl healthy pumpkin banana muffins you'll ever make!
FL Recipes
Healthy Pumpkin Banana Muffins: The Perfect Moist & Easy Treat
These healthy pumpkin banana muffins are incredibly moist, easy to make in one bowl, and naturally sweetened with maple syrup. They are the perfect wholesome breakfast or snack, packed with pumpkin puree, ripe bananas, and warm spices.
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, mash the bananas. Whisk in the pumpkin puree, Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
Add the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to the bowl. Gently fold until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 155kcalProtein: 4gFat: 5gFiber: 4g
Notes
Do Not Overmix: Mix the batter until the ingredients are just combined for a tender crumb. Customize It: Feel free to add 1/2 cup of chocolate chips or chopped nuts to the batter. Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Keyword easy fall baking,healthy pumpkin muffins,pumpkin banana bread
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
