Healthy Banana Pumpkin Muffins

Simple and delicious, healthy banana pumpkin muffins are moist, flavorful, and perfect for fall. They’re made with oat flour instead of wheat and no refined sugar, so you can enjoy them guilt-free any time of day!

Everything You Want in a Muffin

Muffins have always been one of my favorite things to bake, and these days I love creating healthy versions that fit perfectly into my family’s clean diet. To me, the ultimate muffin is flavorful, moist, and healthy enough to enjoy for breakfast. Just like my apple spice muffins, these pumpkin banana muffins fit that perfectly!

This fall, I’ve been baking these nonstop (I’m thinking about throwing another batch in the oven this afternoon), and my family devours them just as quickly as they come out of the oven!

What Makes these Healthy Pumpkin Muffins Special?

• Healthy recipe with real pumpkin and no refined sugar!
• Rich pumpkin flavor perfectly complimented by warm spices and sweet bananas.
• Quick, easy muffins using ingredients already in your kitchen.

Ingredients

• Bananas – Overripe bananas that are very soft and brown are best! As long as they’re not completely black inside or moldy, they’re great for baking.
• Pumpkin puree – Not pumpkin pie filling. If there’s water on the top of the puree, pour it off before adding it to the batter.
• Oat flour – You can make homemade oat flour or buy it. If you’re gluten-free, make sure to use certified gluten free.
• Coconut sugar – This, plus bananas, gives these muffins the perfect subtle sweetness. You can substitute brown sugar, but the muffins won’t be as healthy.

Tools Needed

• Muffin pan

Step-By-Step Instructions

Step 1: First, in a medium bowl, whisk together the dry ingredients: oat flour, baking soda, spices, and salt.

Step 2: Then in a large bowl, mash the bananas. Whisk in the pumpkin, oil, eggs, sugar, vanilla, and apple cider vinegar.

Step 3: Now stir the wet ingredients into the dry ingredients until just combined.

Place the batter in the fridge to rest for 30 minutes so the oats can soak up some of the moisture.

Step 4: Preheat your oven to 350 degrees, and grease a muffin pan.

Next scoop the batter into the muffin cups and bake for 23-26 minutes or until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.

Step 5: Let the muffins cool in the pan for 10 minutes and then place them on a cooling rack to finish cooling.

If you’re looking for more healthy pumpkin recipes, check out my pumpkin protein bites and pumpkin oat pancakes!

Tips for Success

Use very overripe bananas – The browner the better! This will give the muffins a sweeter, richer flavor and softer texture.

Don’t over-mix the batter – Over-mixing is a sure way to end up with tough, gummy muffins! Make sure to stir the wet and dry ingredients together until just combined.

Allow time for the batter to rest – When baking with oat flour, allowing time for muffins to rest is key to a great texture!

Let partially cool in the pan – This will help the muffins come out of the pan cleanly.

FAQs

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

Healthy Banana Pumpkin Muffins

Healthy banana pumpkin muffins are moist & flavorful. Easy to make with oat flour and no refined sugar, you can enjoy them guilt-free!

5 from 1 vote

Print Pin Rate

Course: Clean Eating Snacks

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 23 minutes minutes

Rest Time: 30 minutes minutes

Total Time: 1 hour hour 3 minutes minutes

Servings: 12 muffins

Calories: 172kcal

Author: Violet Parcha

Equipment

• Muffin pan

Ingredients

• 2 cups oat flour use gluten-free oat flour if you need these muffins to be gluten free
• 1 cup pumpkin puree drained if watery
• 2 bananas overripe
• 1/4 cup avocado oil
• 2 eggs
• 1/3 cup coconut sugar
• 2 teaspoons baking soda
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

• In a medium bowl, whisk together oat flour, baking soda, spices, and salt.
  2 cups oat flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
• In a large bowl, mash the bananas using a potato masher or fork.
  2 bananas
• Add pumpkin, avocado oil, eggs, sugar, vanilla, and apple cider vinegar to the mashed bananas and whisk until everything is well combined.
  1 cup pumpkin puree, 1/4 cup avocado oil, 2 eggs, 1/3 cup coconut sugar, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar
• Gently stir the dry ingredients into the wet ingredients until just combined.
• Cover the bowl and place the batter in the fridge to rest for 30 minutes.
• Preheat your oven to 350 degrees and grease a muffin pan.
• Scoop the batter into the pan, evenly dividing it between the muffin cups.
• Bake for 23-26 minutes, until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.
• Let the muffins cool for 10 minutes before removing them from the pan.

Notes

• Can use brown sugar instead of coconut sugar
• Store cooled muffins in airtight container at room temperature for 3-4 days.
• To freeze, place cooled muffins in an airtight container or ziplock freezer bag and freeze for 2-3 months.

Nutrition

Serving: 1muffin | Calories: 172kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 255mg | Potassium: 199mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3230IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

If you tried this healthy muffin recipe, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.