Whole Wheat Pumpkin Banana Muffins

Made with fresh pumpkin puree, ripe bananas and warm spices, these Easy Pumpkin Banana Muffins make a delicious 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.

While they taste decadent due to the moist texture and warm fall flavours, these pumpkin banana muffins are actually quite good for you! Both bananas and pumpkin offer a range of 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 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 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 delicious 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. Swap out the melted butter for extra virgin olive oil or coconut oil. 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

• Gluten-Free Lemon Blueberry Muffins
• Maple Oatmeal Muffins
• Double Chocolate Chip Banana Muffins
• Banana Pancake Bites

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