Whole Wheat Pumpkin Banana Muffins

Made with fresh pumpkin puree, ripe bananas and warm spices, these Easy Pumpkin Banana Muffins make a healthy and easy on-the-go breakfast or snack! Perfect for fall and great for freezing too!


It’s pumpkin season! As the weather gets cooler and the leaves begin to change, I love diving into the warm fall spices and ingredients. Pumpkin (all pumpkin, not just pumpkin spice!) is one of my favourite fall ingredients and I love incorporating it into new recipes each year.

Homemade pumpkin puree is something I make frequently in the fall. I’ve found it makes a great addition to recipes that need a subtle sweetness boost. Not to mention, when adding it to things like banana muffins, it adds a huge nutritional value AND helps keep the baked goods moist!

While they taste decadent due to the moist texture and warm fall flavours, these pumpkin banana muffins are actually quite healthy! Both bananas and pumpkin offer a range of nutritional benefits and I chose to use whole wheat flour instead of all-purpose flour.

You can use regular flour if you choose but I saw this as a great opportunity to sneak in some whole wheat flour without anyone noticing! It makes these muffins a guilt-free breakfast treat, without compromising on flavour.

If you’re ready to fill the kitchen with warm, delicious fall scents, definitely give these easy and healthy banana muffins a go!

Ingredients You’ll Need

  • Eggs – Eggs should be room temperature. 
  • Bananas – Divided as they’ll be used mashed into the batter and also sliced on the top of the muffins.
  • Butter – Unsalted butter is always the best choice when baking. You can substitute extra virgin olive oil or coconut oil if you prefer. 
  • Vanilla – A splash of vanilla adds flavor to the batter.
  • Whole wheat flour – You can also use all-purpose flour but I like to take advantage of the dark colors and rich flavors as an excuse to slip in some whole wheat flour without anyone noticing.
  • Pumpkin puree – You can used canned pumpkin puree or homemade pumpkin puree. If using homemade always make sure to remove as much of the water content as possible.
  • Baking powder – The leavening agent that helps the muffins rise. 
  • Spices – Ginger, nutmeg, cinnamon and cloves add the warm fall flavor to these healthy banana muffins. 
  • Almond milk – I chose almond milk to keep these muffins dairy-free but you could substitute dairy milk if you prefer. 

How to Make Pumpkin Banana Muffins

To make these healthy banana muffins, beat two eggs in a large bowl. Then mash in two ripe bananas, until they are tiny pieces.

Add in your melted butter, vanilla and sugar. Mix well to combine. Then mix in the pumpkin puree.

Place a large sieve over the bowl of wet ingredients. Add the flour, salt, baking powder and spices. Use a spoon to work the dry ingredients through the sieve. 

Mix in the almond mix until the batter reaches a smooth consistency. If the batter seems dry or unable to pour, you can add more milk.

Preheat your oven to 350º F. Spray a large muffin tin with non-stick spray and line with muffin liners if you desire. 

Fill each muffin cup ¾ of the way full. Top with a slice of the remaining banana.

Bake for 20 to 25 minutes. A toothpick inserted in the centre should come out clean when they are ready to remove from the oven.

Tips & Tricks

  • Use a sieve to add the dry ingredients. I like to add the dry ingredients to the wet ingredients through a sieve. This helps to ensure that the spices are evenly distributed and prevents any clumping of flour or baking powder. 
  • Swap out the butter. If you’re aiming for extra healthy banana muffins, you can swap out the melted butter for extra virgin olive oil or coconut oil. I don’t see anything unhealthy about butter but there are differeing views. Also, refer to this swap if you are following a diary-free lifestyle.
  • How to tell when muffins are done. Everyone’s oven bakes differently so the best way to tell when your muffins are done is when a toothpick inserted in the centre of one comes out clean. I like to test this at the 20 minute mark to see if they need a few more minutes or are good to go. You don’t want to over bake muffins or they will quickly dry out.

How to Store

You can store these banana muffins at room temperature for up to 5 days – perfect for a grab-and-go breakfast during the work week!

Allow them to cool before transferring to an airtight container and then they’re good to go on the counter. 

Can I Freeze Banana Pumpkin Muffins?

Yes, you can freeze these whole wheat pumpkin muffins!

Allow the banana pumpkin muffins to cool completely after baking, then wrap individually in plastic wrap and place in a freezer bag or container. They’ll last for up to 3 months in the freezer! Then you can just grab and go whenever you need a quick and easy breakfast or snack.

Either allow it to thaw and come to room temperature or pop it in the microwave for about 30 seconds to warm it up. 

More Great Muffin Recipes To Try

A muffin tin filled with a recipe for whole what pumpkin muffins.

Whole Wheat Pumpkin Banana Muffins

Made with fresh pumpkin puree, ripe bananas and spices – Whole Wheat Pumpkin Banana Muffins make an easy healthy on-the-go breakfast or snack!
5 from 6 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: North American
Keyword: Banana Pumpkin Muffins, Easy Muffin Recipe, Healthy Muffin Recipe, Pumpkin Banana Muffins, Pumpkin Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 157kcal

Ingredients

  • 2 1/2 ripe bananas divided
  • 2 eggs room temperature
  • 3 tbsp unsalted butter melted
  • 3/4 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 1/2 tsp vanilla
  • 1 1/2 cups whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 cup unsweetened almond milk

Instructions

  • Preheat the oven to 350 F. Grease a muffin tin and set it aside.
  • In a large bowl whisk the two eggs then add two ripe bananas and mash with a fork so that there are only small lumps.
  • Add the sugar, vanilla, melted butter and pumpkin puree and mix well.
  • Place a large sieve over top of the bowl and add the whole wheat flour, salt, baking soda and spices. Use a spoon to work the dry ingredients through the sieve into the wet ingredients below. Remove the sieve and mix until combined.
  • Add the almond milk and mix until combined.
  • Use a large cookie or ice cream scoop to fill each of the muffin tin cups 3/4 of the way full. Place a slice of the remaining banana on top of each muffin.
  • Bake for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and let rest a few minutes to cool slightly before eating.

Nutrition

Serving: 1muffin | Calories: 157kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 39mg | Sodium: 284mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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