- Banana Pumpkin Muffins
- Pumpkin Puree
- Banana Pumpkin Muffins Ingredients
- How To Make These Easy Pumpkin Banana Muffins - Photo Step-By-Step
- Pumpkin Muffins Variations And Add-Ins:
- Banana Pumpkin Muffins Serving Ideas:
- How To Store Healthy Banana Pumpkin Muffins
- More Related Recipes
- Healthy Pumpkin Banana Muffins Recipe
Banana Pumpkin Muffins
Muffins are one of the most heartwarming snacks or desserts I make at home for my kids. They're pretty easy to make and I can always include my kids in the preparation. With the autumn months creeping in on this part of the world, cozy recipes with warm spices are the first thing that comes to mind when thinking about food.
Adding healthy ingredients such as overripe bananas and pumpkin purée is a great way to include some additional nutrients. Even to dessert and sweet recipes. And these Pumpkin Banana Muffins are exactly that. Sweet, healthy, tasty and a treat for the whole family.
Autumn is a traditional pumpkin season. Whether you want pumpkin soup, pumpkin bread, pumpkin pie or any other pumpkin meal for that matter. Pumpkin puree is becoming more and more popular lately and can be found in a number of stores. However if you can't find a can of pumpkin puree or you simply want homemade pumpkin puree, there is an easy way to that.
Homemade Pumpkin Puree
To make homemade pumpkin puree, simply cut a pumpkin lengthwise, place it on some parchment paper on a baking tin face down, and bake for about 45 minutes at 200 degrees Celsius or 390 degrees Fahrenheit. Once it is baked, leave it cool a bit and then scoop the flesh with a spoon. And there you have it - homemade pumpkin puree.
You can see the full recipe for homemade pumpkin puree here.
Banana Pumpkin Muffins Ingredients
To make these healthy pumpkin banana muffins, you will need the following ingredients:
- mashed bananas: make sure to use overripe bananas as they will add to the sweetness of the muffins
- pumpkin puree: if using store-bought pumpkin puree, try and pick the ones that have no or minimum additional ingredients added
- eggs: if you can, always use organic eggs from grass-fed cows
- coconut oil: my top choice for baked sweet recipes but you can use melted butter or any other vegetable oil as well. Even olive oil.
- all-purpose flour: this is the easiest flour to use for baked recipes but whole-wheat flour or spelt flour are also a good alternative
- coconut sugar: similarly like coconut oil, coconut sugar is my choice of sugar for baked recipes. You can use regular sugar, brown sugar, birch sugar or simply omit sugar alltogether from this recipe
- baking powder: my choice of a leavening agent for baked recipes but baking soda is a good enough alternative
- pumpkin spice: the pumpkin spice really adds to the flavor and aroma of these pumpkin muffins but if you don't have any you can just add some ground cinnamon instead
How To Make These Easy Pumpkin Banana Muffins - Photo Step-By-Step
To make these easy banana pumpkin muffins, follow the below steps:
1. Preheat the oven to 180 Celsius or 350 Fahrenheit. Line a muffin tin with muffin cups. In a large bowl, bring together the dry ingredients and mix well.
2. Add the wet ingredients into a small bowl and stir until combined.
3. Now transfer the wet ingredients to the dry ingredients.
4. Fill each muffin cup until it is about ¾ full.
5. Bake for about 20 minutes depending on the strength of your oven.
6. Remove the muffins from the oven and allow to cool for about 5 minutes before you take the muffin cups from the muffin tin and place on a wire rack to cool to room temperature.
7. Serve and enjoy these fluffy muffins!
Pumpkin Muffins Variations And Add-Ins:
If you want to change and personalize this recipe a bit, why not try some of the below variations and add-ins:
- add some dark chocolate chips to the muffin batter before baking
- add some lemon zest for a nice refreshing flavor
- mix in some finely chopped nuts to the batter
- include additional natural sweetness from raisins or dry cranberries by stirring them into the mixture
Banana Pumpkin Muffins Serving Ideas:
Try serving these muffins with the following foods for a great addition to your pumpkin muffins:
- spread with some peanut butter on top
- add some whipped cream on top of the muffins
- serve alongside some fresh fruit
How To Store Healthy Banana Pumpkin Muffins
In case you are making these ahead of time or simply have some leftovers, you can easily store them in an airtight container at room temperature for a day or two or in the fridge for up to 5 days. If you do store them in the fridge they wont be as fluffy and moist.
You can also freeze them if you're sure you won't use them within the 5 day window. Simply place them in freezer bags and freeze for about 3 months.
If you insert a toothpick in the middle of the muffin (where it is the highest) and it comes out clean, then the muffins are baked. If not, leave for another minute or two until fully baked.
Yes. Although the eggs are here to bind all the ingredients together, in case you don't have any, are allergic or simply don't want to use it you can try substituting with flax eggs. Just put 2 tablespoons of flaxseed with 6 tablespoons of water, mix and wait for 5 minutes until you have a gelatinous structure you can add to the batter.
Of course. I would though recommend in this case to omit the sugar and not to add any large bits like chocolate chips, raisins, cranberries or chopped nuts to the batter.
More Related Recipes
If you've tried this or any other recipe from the blog, please leave a comment below and rate it.
Healthy Pumpkin Banana Muffins Recipe
- 2 mashed bananas
- ½ cup pumpkin puree
- 2 eggs
- ½ cup coconut oil
- 1 ½ cup all-purpose flour
- ½ cup coconut sugar
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- pinch salt
- Preheat the oven to 180℃ or 350℉. In a large bowl, bring together the dry ingredients and mix well
- Add the wet ingredients into a small bowl and stir until combined
- Now transfer the wet ingredients to the dry ingredients
- Fill each muffin cup until it is about ¾ full. If you want you can sprinkle some rolled oats on top.
- Bake for about 20 minutes depending on the strength of your oven
- Remove the muffins from the oven and allow to cool for about 5 minutes before you take the muffin cups from the muffin tin and place on a wire rack to cool to room temperature
- Serve and enjoy these fluffy muffins!
- you can omit sugar if you want