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Healthy Pumpkin Banana Muffins Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 37 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Healthy Pumpkin Banana Muffins are a nutritious and delicious treat, perfect for breakfast or a snack. Made with ripe bananas, canned pumpkin, whole wheat flour, and natural sweeteners like maple syrup and Greek yogurt, they offer a wholesome way to enjoy seasonal flavors with a moist, tender crumb and warm spices.

Ingredients

Wet Ingredients

  • 2 bananas (very ripe, mashed)
  • 1/4 cup butter (melted)
  • 1/2 cup Greek yogurt
  • 1/4 cup maple syrup
  • 1/2 cup milk
  • 3/4 cup canned pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 and 3/4 cups whole wheat flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a muffin tin by lining it with muffin liners or spraying it with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, mash the ripe bananas. Add the melted butter, maple syrup, Greek yogurt, milk, egg, canned pumpkin, and vanilla extract. Mix all these ingredients well until fully combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, pumpkin spice, cinnamon, salt, baking powder, and baking soda to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients and gently stir until just combined. Avoid over-mixing to keep the muffins tender; a few lumps in the batter are okay.
  5. Fill Muffin Cups: Divide the batter evenly into the 12 prepared muffin cups, filling each about 3/4 full.
  6. Bake at High Temperature: Place the muffin tin in the oven and bake at 425°F for 5 minutes. This initial high heat helps the muffins rise quickly and creates a nicely rounded top.
  7. Reduce and Continue Baking: After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Store: Remove the muffins from the oven and take them out of the muffin tin as soon as possible to prevent sogginess. Allow muffins to cool completely on a wire rack. Store in an airtight container for up to 3 days, or wrap individually and freeze for up to one month.

Notes

  • Do not overmix the batter to keep muffins light and tender.
  • Use very ripe bananas for natural sweetness and better texture.
  • Adjust spices to taste, adding more pumpkin spice or cinnamon if preferred.
  • For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
  • Freezing muffins individually helps maintain freshness for longer periods.
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/healthy-pumpkin-banana-muffins-recipe-2/