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Close up of the baked muffins sprinkled with oats.
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Healthy Pumpkin Banana Muffins Recipe

These moist and tender easy pumpkin banana muffins are a great way to start a cold and breezy autumn day with. 
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Diet Vegetarian
Fridge Life? 5 days
Freezable? 3 months
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 20 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 152kcal
Author Dora

Ingredients

Wet Ingredients

  • 2 mashed bananas
  • ½ cup pumpkin puree
  • 2 eggs
  • ½ cup coconut oil

Dry Ingredients

  • 1 ½ cup all-purpose flour
  • ½ cup coconut sugar
  • 2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • pinch salt

Instructions

  • 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!

Notes

  • you can omit sugar if you want 

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 138mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1240IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg