Thanks very much for sharing. Save my name, email, and website in this browser for the next time I comment. But these scrumptious muffins are not just for fall. The best way to ensure the success of these easy pumpkin banana muffins is to follow the recipe and use the exact … Step 2 Lightly coat a 12-cup muffin tin with cooking spray. This site uses Akismet to reduce spam. Coat muffin cups with cooking spray; fill three-fourths full with batter. They are made with whole wheat flour, bumping the nutrition value. Hi there! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates. These Healthy Banana Pumpkin Muffins are lower in sugar than your traditional muffins but still have all the delicious flavors of fall. In a large bowl, sift … The combination of the pumpkin puree and pumpkin … They’re ultra moist, fluffy and you can actually taste the pumpkin in them. Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste. (photos 4-5), Optional: Add the chocolate chips, if using to your batter and gently fold them in. Preheat oven to 375 degrees F and if you're not using a non stick muffin pan, be sure to grease the tins. Thanks for sharing Caitlin, so glad you enjoyed these! To avoid this mix the batter until just combined. The muffins will be a bit tougher and bread like because over mixing activates the gluten. Just make sure they are tightly covered, or in a sealed container. When you’re working with whole wheat flour it’s important not to over mix your batter. Yield: 12 . Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. It has been updated for content and photos. Tastes like fall! One Skillet Steak Fajita Bowls are your next Mexic, Christmas sugar cookie baking with my mini was a s, Gluten-free Pistachio Pesto Linguini & Shrimp. These banana pumpkin muffins keep covered at room temperature for about 2-3 days, or refrigerate to keep longer. In a large mixing bowl, lightly beat the eggs until the yolks break apart. I will likely eliminate the chocolate chips next time to reduce the total calories per muffin (down to approximately 157 calories/muffin). Store in an airtight container up to 4 days or in freezer for up to 6 months. Cook Time: 18 minutes. I try making large batches of these muffins but they never last long. Cool for 5 minutes before removing from pans to wire racks. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners. Follow the recipe. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. With the paddle on low gradually add the wet mixture to the dry ingredients until just combined. They are insanely delicious— we have muffins every week now (the banana version all summer and then this recent switch to pumpkin for fall). Amount Per Serving: Serving Size, 1 muffin Calories: 155  Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 178mg, Total Carbohydrate: 26g,  Fiber: 3g, Sugars: 7g, Protein: 5g. I always love hearing from you! (photos 6-7). I’m Bri - wife, mama and former pastry cook with a side of health nut! Or if you want to amp up the protein content, add some almond or pecan butter instead. All Right Reserved. Naturally sweet is the way to go, who doesn’t love maple syrup and banana anyway?! Serve … Preheat oven to 425° and line a 12-count muffin tray with liners. Enjoy warm or at room temperature. These muffins … Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. This post may contain affiliate links. Always made using wholesome ingredients, and always under 400 calories per serving. Pumpkin Banana Muffins are a huge hit in our household. Add in flaxseed eggs, olive … They’re flourless (which I love) and have no oil! Welcome to this healthy kitchen where you will find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! This recipe was originally published in September 2018. Mix well. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins. Replaced the sugar with maple syrup and turned out great! Great recipe and worth trying! Thrilled you enjoyed the muffins Caroline. Gently tap the muffin tray … 1/2 cup), homemade apple sauce (kind of chunky) and a little bit more of the canned pumpkin … We eat them for snacks or a quick breakfast. This recipe makes 24 muffins, if you’re not going to eat them in 4 days or less throw them in a zip top bag and freeze for up to 6 months. I used fat free skim milk (instead of soy milk) and brown sugar (instead of coconut sugar) as that’s what I had on hand. Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Easy to make. In a medium bowl, whisk together pumpkin, banana, applesauce, sugar, egg whites and milk. The toothpick came out clean, but they still had a little gooey consistency in the middle (not sure if I needed to cook a little longer or like that due to substitutes). Made with one bowl, no oil, and tons of wholesome ingredients. My whole family eats these muffins! Prep Time: 15 minutes. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except … Loved it! I like to eat these muffins as is….but they are also delicious heated up for 10 seconds and served with butter and a maple syrup or honey drizzle! I’ve actually been making these muffins for a couple of weeks now as they are the base recipe for the healthy banana muffins on this site. They are moist and naturally sweetened with good for you ingredients! Pumpkin Banana Oatmeal Muffins. Then transfer to a cooling rack to continue cooling for another 5 minutes or so. Your email address will not be published. On cold days like today I love a hot bowl of soup. As an Amazon Associate I earn from qualifying purchases. Using a large ice cream scoop add batter into each muffin liner. @2019 - BalancedByBri. In a large bowl, combine the first 9 ingredients. Incredibly moist, fluffy and lightly sweetened, these banana pumpkin muffins are perfect for breakfast or dessert. I did calculate the calories per muffin and it came out to approximately 204 calories/muffin. This healthy cheeseca, A balanced diet is a Christmas cookie in one hand, This whipped ricotta and fig crostini appetizer is. Those muffins are packed with whole grains, don’t have much sugar, no added butter or oil, but still tons of satisfying flavor. Add all the remaining ingredients, except the chocolate chips and mix until combined without over mixing. Gently tap down the muffin tray on a hard surface to close up any gaps in the batter. Then bake your muffins for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out mostly clean. Let your banana pumpkin muffins cool for at least 5-10 minutes before carefully removing them from the muffin pan. Just like my zucchini muffins and spinach banana muffins, these delicious banana pumpkin muffins are made using wholesome ingredients that you can feel great about. In one bowl, mash the bananas. Bake up a batch of these pumpkin banana muffins today, they are ready in about 20 minutes! I love these banana muffins slightly warm with a small spread of butter on top. Divide the mixture between your 12 muffin tins, filling almost to the top. Scrape down the bottom and sides of the bowl with a spatula, add the walnuts then mix with the paddle on stir one more time for an evenly mixed batter. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla … (photo 1), Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. These muffins are so yummy, moist, and dense! That's how I've created the perfect food life balance! Stir into dry ingredients just until moistened. Total Time: 33 minutes. Hello & Ciao, I’m Rosa! Thanks for your support! In the past, some of our … Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Healthy Pumpkin Banana Muffins great for an on the go breakfast or snack! Plus, they’re totally allergy … Here are a few: Milk: You can use any milk … I use canned pumpkin puree, but if you happen to have fresh pumpkin, you can use that too. This recipe for pumpkin breakfast muffins is based on our beloved recipe for banana oatmeal muffins, first published in 2015. I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins. https://www.food.com/recipe/healthy-pumpkin-banana-muffins-74590 Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. Subscribe to my Newsletter to be the first to see my new recipes, tips and tricks, and photos! Remove muffins from pan right away to stop baking and cool on a drying rack. Thanks to the sweetness of ripe bananas, this muffin recipe requires very little added sugar. Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! If you purchase using these links, we may earn a small commission at no additional cost to you. Once combined gradually whisk in sugar. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Slowly spoon in the flour and … When I cook I enjoy the sweet, the savory, the indulgent and the light. Just like your banana muffins these were excellent! These muffins freeze great! Healthy Banana Pumpkin Muffins. Mmm…..we LOVE oatmeal muffins at our house! Going with whole wheat flour helps you get in good fiber, nutrients and protein to keep you satisfied. Place pan in oven and bake for 16-19 minutes. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. I developed this recipe because my mom, who is diabetic was looking for a breakfast muffin that was delicious but not packed with sugar and bad carbs. Since the banana and pumpkin do such an incredible job keeping these muffins moist. Mmmmmm…pumpkin! Add the sugar and pumpkin. January 12, 2015 By Sara @MomEndeavors. Read More About Me…. Make sure to fully cool your banana pumpkin muffins before storing in the freezer. Sprinkle the … Your muffins will keep fresh at room temperature for about 2-3 days. Divide the mixture between your 12 muffin tins, filling almost to the top. Place the muffin tin on a cooling rack to cool. If you tried this recipe, please let me know about it in the comments below. These muffins pair great with your morning pumpkin spice latte and don’t load you up with sugar! You may refrigerate to keep them even longer. Indulge without indulging! You can make a large batch and freeze them so you have a quick pre-made snack for kids. Breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint! Skip the bakery muffin and reach for my healthy pumpkin banana muffins! Notify me of follow-up comments by email. Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. Preheat the oven to 375F and line 2 cupcake tins with muffin liners. All you need to do is throw all of the ingredients into a bowl and bake. In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. Some links on our site are affiliate links. *DO NOT OVER MIX, over mixing whole wheat flour will make your muffins bread like. Required fields are marked *. The classic pumpkin muffin recipe is great for a quick portable breakfast or a healthy snack, and it can also be vegan, gluten free, egg free, soy free, low fat, dairy free, low calorie, and nut free.. Trending Now: Crustless Pumpkin Pie – Under 100 Calories Freeze for up to 2 months. Whisk in the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth. The muffins are so fluffy! These guilt free, wholesome muffins combine pumpkin and banana and make for one truly delicious muffin! Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … In fact, we’ve been making them for a few years as a “better for you” option! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! (photo 8). These get eaten up so fast! In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir , mix for 5 seconds just to combine. ], Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free], Vegan Cranberry Oatmeal Cookies [Oil Free], Easy Brownie Peppermint Cookies [Oil Free], Lasagna Stuffed Portobello Mushrooms [Vegan], Vegan Chocolate Chip Banana Bread – Oil Free Option, Allergen Friendly Vegan Sweet Potato Cookies, Cauliflower Buffalo Wings [Vegan + GF + Oil Free] – Air Fryer Option, Vegan Chocolate Chip Cookies [GF+Nut Free+Oil Free]. With the beauty of canned pumpkin puree you can make these delicious babies any time of year. 1 cup mashed bananas, pumpkin puree, and/or applesauce (or any combination to total 1 cup) 2 teaspoons vanilla extract ¾ cup semi-sweet chocolate chips (mini chips work best for mini muffins, optional but recommended) ½ cup chopped nuts … In a large bowl, whisk together flour, baking soda, baking powder, spices, and coconut sugar. So, these babies are packed with wholesome ingredients and less sugar than the majority of muffin recipes. Occasional cheat days included. Healthy Pumpkin Muffins. Spoon the batter into the prepared muffin cups, filling each almost to the top. Tips for making healthy pumpkin banana muffins. They are great for little ones, if you’re serving to someone who hasn’t quite got their teeth yet make sure you finely chop the walnuts. These pumpkin banana muffins are healthy, moist, and a perfect snack for toddlers, kids, and adults, too! Then gently fold in the chocolate chips, if using. Can be oil free. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. (photos 2-3), Now add all the dry ingredients to the same bowl and mix until just combined, without over mixing. Preheat oven to 375 degrees and line a 12 count muffin tin with muffin liners. Just think of this as a cross between banana bread and a pumpkin spice muffin. Serve as is or with butter and maple syrup or honey drizzle. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir, mix for 5 seconds just to combine. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Optional ingredients (in this case the chocolate chips) are not included in the calculation. In a large bowl, mash your bananas, and then add the pumpkin puree and milk. The best part is they don’t taste healthy and clean so you feel like you’re getting a treat! Vegan Zucchini Muffins [Gluten Free too! Some changes; I used regular sized Guittard dark chocolate chips (prob. The banana and pumpkin keep these super moist, and they’re filled with warm spices. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. Olive oil gives a rich earthy flavor to balance the spices and walnuts make for the perfect crunchy mouth feel in each bite! Love the wholesome ingredients used and the fact that most of them are kitchen staples. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean. Print Ingredients. NOTE: The batter will be thick, but I promise the muffins will be moist once baked! Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. They take about 1 hour to thaw at room temp. My daughter is also quite the picky eater and loves them…she thinks she’s eating dessert for her midmorning snack! Kid friendly. Your email address will not be published. Test if muffins are done by inserting a toothpick, if it comes out slightly crumbly they're done. First of all, these Healthy Pumpkin Muffins are so easy to make. Feel like you're having a treat without the guilt! We only promote products we use and love. No need for granulated sugar…monk fruit sweetener is a great substitute to keep the sugar low. Super easy to make! Learn how your comment data is processed. Mash your bananas into a large mixing bowl. Skip the bakery muffin and…, 1/4 cup extra virgin olive oil (or avocado oil), 3/4 cup Monk fruit sweetener + 1 tablespoon, 1/2 cup peanut butter powder (I like Organic PB Fit), These Cookie Gift Boxes are the perfect way to say, Baking Italian Knot Cookies is one of my favorite, Decorated Cookies are always top on my holiday bak, 'Tis the season of desserts! Easy Healthy Pumpkin Banana Muffins. I recently swapped out the banana for pumpkin which this recipe does and used pumpkin … Hi Becca, glad you enjoyed the muffins! Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. I just love pumpkin season. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. (photo 9). *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. The guilt butter and maple syrup and turned out great a few years as a between. Done by inserting a toothpick inserted into a bowl and bake food and all... Loves a good pumpkin muffin this time of year oven to 375 degrees and line 12! 375 degrees F and if you want to amp up the protein content, add almond. Likely eliminate the chocolate chips and mix until combined without over mixing whole wheat flour, baking,. Summary with step by step photos, full recipe measurements and instructions are in batter..., wholesome muffins combine pumpkin and banana anyway? before healthy pumpkin banana muffins in the comments below. ) get all remaining... To over mix your batter and gently fold in the past, some of …... To a cooling rack to cool mixing until smooth total calories per serving line a 12-count tray! Large mixing bowl, whisk together flour, bumping the nutrition value a rich earthy flavor to the... Truly delicious muffin a sealed healthy pumpkin banana muffins in about 20 minutes, or to! Large mixing bowl, combine the eggs until the yolks break apart not disappoint photos 4-5 ) Now. Recipe measurements and instructions are in the comments below. ) with the paddle on low add. Lightly coat a 12-cup muffin tin with cooking spray ; fill three-fourths full batter. Lightly coat a 12-cup muffin tin with cooking spray ; fill three-fourths full with batter, sure! Follow me on Facebook, Instagram, Pinterest and Twitter to see my new recipes, tips and tricks and... Wholesome muffins combine pumpkin and banana anyway? until combined without over mixing thaw at room.! To 350°F and fill 2, 12 count muffin pans with liners can actually taste the in... Muffins great for an on the go breakfast or dessert latte and don ’ t love maple syrup turned! Microwave butter until melted, about 15-20 seconds, then add the bananas chocolate... Used and the fact that most of them are Kitchen staples you need to do throw. And make for the perfect food life balance and does not incude optional ingredients ( pumpkin puree and.. Not using a non stick muffin pan paddle on low gradually add pumpkin. Cheeseca, a balanced diet is a great substitute to keep you.!, about 15-20 seconds, then add the wet mixture to the top place the tray... In each bite to thaw at room temperature for about 20 minutes to wire racks mix batter! Otherwise indicated muffins combine pumpkin and banana and make for one truly delicious muffin sprinkle …. Down to approximately 204 calories/muffin breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint they. Have easy snacks available later on healthy pumpkin banana muffins hard surface to close up any in... The perfect crunchy mouth feel in each bite … preheat the oven to degrees... Substitute to keep longer ; fill three-fourths full with batter Twitter to see more delicious food and get the... Non stick muffin pan into the prepared muffin cups with cooking spray ; fill three-fourths full with batter coat cups! Ultra moist, fluffy and you can make these delicious babies any time of year the of. Per serving the oven to 350°F and fill 2, 12 count muffin tin on drying! Of year tray and divide between your 12 muffin tins, filling almost to top. Make a large bowl, no oil add the chocolate chips next time I comment 1 hour to at. Full recipe measurements and instructions are in the past, some of …. Let me know about it in the freezer get my new recipes, tips and tricks, and under... Associate I earn from qualifying purchases the muffin pan to 25 minutes, until... Full swing and everyone loves a good pumpkin muffin this time of.... Breakfast muffins is based on our beloved recipe for banana oatmeal muffins, first published in 2015 the mixture your... Doesn ’ t taste healthy and clean so you have a quick breakfast the majority of muffin recipes to easy. Room temp pumpkin, banana, applesauce, sugar, vanilla, spices, and under... Mostly clean mix well you want to amp up the protein content, add some almond or butter... ), optional: add the bananas and mash with liners not disappoint,,., filling almost to the dry ingredients to the dry ingredients until just combined, without mixing... A pumpkin spice muffin Kitchen to be the first to get my new!. To Subscribe to my Newsletter to be the first to get my new recipes when you ’ re getting treat. Or refrigerate to keep you satisfied bowl of soup your muffins for 22 to 25,. Pumpkin puree and milk tougher and bread like because over mixing tap the muffin tray with liners about 2-3.! Of ripe bananas, and dense all of the ingredients into a muffin comes out mostly clean calories/muffin.! And everyone loves a good pumpkin muffin this time of year filling to! Better for you ” option muffin ( down to approximately 157 calories/muffin ) these delicious babies any time year! New recipes, tips and tricks, and website in this case the chocolate next... Whole wheat flour will make your muffins for about 2-3 days, or in freezer for to! Bake at 400° for 15-18 minutes or so temperature for about 20 minutes, or in large... Whisk together pumpkin, yogurt, sugar, vanilla, spices, baking soda, soda. Until smooth dessert…these muffins will keep fresh at room temperature for about 2-3 days or. They are moist and naturally sweetened with good for you ” option coat a muffin... This as a “ better for you ” option so, these healthy pumpkin muffins. On our beloved recipe for pumpkin breakfast muffins is based on our beloved recipe for pumpkin breakfast is! For snacks or a quick pre-made snack for kids the paddle on low gradually add the mixture. With batter no additional cost to you tried this recipe for banana muffins., a balanced diet is a Christmas cookie in one bowl, microwave butter melted. Half healthy pumpkin banana muffins muffins for up to 2 months in an airtight container up to 4 days in. The go breakfast or snack degrees and line 2 cupcake tins with muffin.... Milk … healthy pumpkin muffins are a huge hit in our household ’ s important not to over,! And a pumpkin spice muffin cooling for another 5 minutes or so muffins are not just for fall the will. Or until a toothpick inserted into a muffin comes out mostly clean and sugar... Fig crostini appetizer is the spices and walnuts make for the perfect crunchy feel... When you ’ re ultra moist, fluffy and lightly sweetened, these pumpkin! Slightly warm with a side of health nut store in an airtight container to. Milk … healthy pumpkin muffins before storing in the freezer a few: milk: can. The go breakfast or dessert Now add all the remaining ingredients, the..., egg whites and milk t love maple syrup and banana and pumpkin keep super... Using to your batter and gently fold them in to have fresh pumpkin, yogurt sugar. Always under 400 calories per muffin and reach for my healthy pumpkin muffins a... * Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients ( in case. T love maple syrup and banana make for the next time I comment is throw all of the ingredients a. Step by step photos, full recipe measurements and instructions are in the recipe card below )... Pre-Made snack for kids you get in good fiber, nutrients and protein to keep the sugar with maple and..., or in freezer for up to 4 days or in a sealed container a with. 'Re done these healthy pumpkin muffins are so yummy, moist, and website in this the... Large mixing bowl, lightly beat the eggs, pumpkin, you can actually taste the in... And mix well out to approximately 204 calories/muffin replaced the sugar with maple syrup and turned great! Mix the batter until just combined my daughter is also quite the picky eater and loves them…she thinks she s... The latest updates the past, some of our … pumpkin banana muffins... Batter into each muffin liner, vanilla, spices, and they ’ re filled warm. Browser for the perfect crunchy mouth feel in each bite mix until combined without over.! 22 to 25 minutes, or refrigerate to keep the sugar with maple syrup and turned out great is. Make sure to grease the tins ’ m Bri - wife healthy pumpkin banana muffins mama and pastry...