Pumpkin Banana Muffins

Moist and flavorful just like banana bread, these healthy muffins are an easy recipe for fall! Make them as is for kids and adults or with no added sugar for babies.

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 217kcal

Author Lizzie Streit, MS, RDN

Equipment

Muffin pan

Ingredients

1 cup mashed overripe bananas from about 2 large
1 cup pumpkin puree not pumpkin pie filling
2 eggs
⅓ cup maple syrup replace with unsweetened applesauce for a no sugar version
¼ cup avocado oil
2 teaspoons vanilla extract
1.5 cups whole wheat flour measured with the spoon and level method
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped walnuts

US Customary - Metric

Instructions

Preheat the oven to 350℉/177℃. Place liners in a muffin pan. If you don't have liners, grease the pan liberally. Alternatively, you can use a silicone pan without liners.
In a large bowl, whisk together the mashed bananas, pumpkin, eggs, maple syrup, avocado oil, and vanilla extract.
In a measuring cup or separate bowl, stir together the whole wheat flour, pumpkin pie spice, baking powder and soda, and salt.
Add the dry ingredients to the bowl with the wet ones. Gently stir with a rubber spatula until just combined. Fold in the chopped walnuts.
Use a ¼-cup measuring cup to scoop the batter evenly into the liners.
Bake for 20 to 24 minutes until a toothpick inserted in the center of one of the muffins comes out clean.
Let the muffins cool in the pan for a few minutes before transferring to racks to cool completely. Enjoy warm or fully cooled!
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Notes

Baby/toddler modifications: Replace the maple syrup with unsweetened applesauce or half applesauce/half banana. Cut the walnuts into very fine pieces for safety.
Pumpkin pie spice sub: If you don't have/can't find it, substitute 1 and ¼ teaspoons ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground allspice. You can also just use 2 teaspoons of ground cinnamon instead of the all of the different ones.
Storage: Keep in an airtight container in the refrigerator for up to 3 to 5 days. To freeze, wrap each muffin tightly in plastic wrap or parchment paper sealed with tape. Store in a tightly sealed freezer bag for up to 3 months. Thaw in the fridge, on the counter, or (unwrapped) in the microwave for 30-second intervals until warmed.
Liners: I love to use If You Care baking cups and find that baked goods rarely stick to them.

Nutrition