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.
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
- 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
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.
Tips for Making and Storing
- Be sure not to overmix the batter when you combine the wet and dry ingredients.
- Melt the coconut oil and allow it to cool before mixing it in.
- Add walnuts or chopped pecans if desired.
- Use pure pumpkin puree, not pumpkin pie filling.
- Store leftover muffins in an airtight container on the counter for up to 4 days.
- 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
Pumpkin Banana Muffins
Ingredients
- 1 1/2 Cup white whole wheat flour can sub all purpose
- 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
