Pumpkin Banana Muffins
Dairy free pumpkin banana muffins are healthy, easy to make, and full of flavor that can be enjoyed year-round!
I know pumpkins are usually meant for the fall season, but they go so well with bananas and I just wanted to try something different.
Not to mention it’s so much easier to find pumpkin puree on the shelves before the holiday season sets in.
More pumpkin and banana muffin recipes:
Plus if you have really ripe bananas, don’t throw them out! They get sweeter the riper they get which makes them perfect for baking recipes.
If you are looking for low carb pumpkin recipes I have a whole collection of those as well.
Thinking you want to make bread using pumpkin and bananas? Try Healthy Pumpkin Banana Bread it’s so moist and fluffy, plus the glaze is to die for!
Pumpkin Banana Muffin Ingredients (Dairy free, Healthy!)
- white whole wheat flour – you could also use all-purpose
- pumpkin puree
- Banana – be sure to use ripe bananas
- eggs
- maple syrup
- Coconut Sugar
- Unsweetened Almond Milk
- Coconut Oil – melt it then let it cool before adding it to the muffin batter
- Vanilla Extract
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Chocolate Chips
How to Make Banana Pumpkin Muffins dairy free
Preheat the oven to 375 degrees and line the muffin tin with liners.
Mix together in a large bowl, the pumpkin puree, eggs, banana, milk, maple syrup, and vanilla.
Combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a separate bowl.
Mix the flour mixture into the banana pumpkin mixture and stir until combined.
Gently fold in the chocolate chips.
Fill the muffin liners ¾ of the way full and bake for 15 to 20 minutes.
Why are my muffins dry?
Be sure not to overmix the batter when you combine the wet and dry ingredients.
Do I use liquid or solid coconut oil in muffins?
Melt the coconut oil and allow it to cool before mixing it in.
What can I swap for chocolate chips in pumpkin muffins?
Add walnuts, chopped pecans, or your favorite nut. You can also swap for dried fruit.
Can I use pumpkin pie filling instead of pumpkin puree?
No! Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is full of additives and loaded with sugar.
How to store healthy pumpkin banana muffins
Store leftover muffins in an airtight container on the counter for up to 4 days. Or in the fridge for up to a week.
Can I freeze pumpkin muffins?
Yes! To freeze, transfer the cooled muffins to a freezer bag and freeze for up to 2 months.
Can I Make Mini Muffins?
Sure can just reduce the baking time slightly.
The muffins will be done once you can insert a toothpick and it comes out clean.
What Chocolate Should I Use?
If you like a sweeter taste use milk chocolate chips.
You can also use semi-sweet or dark chocolate.
More Healthy Muffin Recipes
- Peanut Butter Protein Muffins – gluten and dairy free
- Gluten Free Greek Yogurt Pumpkin Muffins
- Gluten Free Lemon Poppyseed Muffins (Paleo, Dairy Free)
- The BEST Pumpkin Protein Muffins
- Perfect Pecan Pie Muffins
- Dairy Free Banana Muffins | Made in a Blender!
- Dairy-Free Chocolate Banana Muffins | Refined Sugar Free
Are pumpkin banana muffins healthy?
Yes! This recipe uses whole wheat flour and is refined sugar free making them healthier than traditional muffins.
How to make muffins moist and healthy:
We are using only 2 tbsp coconut oil and getting our moisture primarily from ripe bananas and pumpkin puree.
Health benefits of pumpkin banana muffins:
Pumpkin, banana, and whole wheat flour give these muffins a boost of fiber.
Using pumpkin and banana as the base of our batter, you are getting lots of nutrients and vitamins as well!
Can I make these muffins gluten free?
Yes! Just use 1:1 gluten free flour in place of whole wheat flour. I like King Arthur Gluten Free flour the best.
Are pumpkin banana muffins vegan?
My recipe is dairy free, but to make this recipe vegan you will need to swap out the eggs for flax eggs.
To make one egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let the mixture sit for 5 minutes, or until it thickens to a gel-like consistency.
You will need 2 flax eggs to replace 2 eggs.
More dairy free fall recipes to try:
- Flourless Vegan Pumpkin Brownies
- Pumpkin Almond Flour Cookies {Vegan}
- Vegan Butternut Squash Mac and Cheese
- Addicting Healthy Cinnamon Apple Banana Bread | Dairy Free + Clean Ingredients
Pumpkin Banana Muffins
Ingredients
- 1 1/2 Cup white whole wheat flour can sub all purpose or 1:1 gluten free flour
- 1 Cup pumpkin puree
- 1/2 Cup Banana Mashed, Very ripe
- 2 eggs
- 1/4 Cup maple syrup
- 1/3 Cup Coconut Sugar
- 1/2 Cup Unsweetened Almond Milk
- 2 Tbsp Coconut Oil Melted then cooled
- 1 Tsp Vanilla Extract
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tsp Cinnamon
- 1/2 Tsp Salt
- 1/2 Cup Chocolate Chips
Instructions
- Preheat your oven to 375F.
- Combine pumpkin puree, mashed banana, eggs, maple syrup, almond milk, coconut oil (melted, then cooled), and vanilla extract. Mix with a spatula or with a mixer until combined.
- In a separate bowl, combine flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- Pour your flour mixture into the pumpkin mixture and stir until combined. Do not overmix.
- Fold in chocolate chips.
- Line your muffin tin with muffin liners and pour batter evenly into liners about 3/4 the way full.
- Bake for 15-20 minutes, or until a toothpick comes out clean. Store in an airtight container for up to 4 days
