Healthy Banana and Pumpkin Muffins – Best Recipe

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Introduction

These muffins perfectly blend the cozy flavors of banana and pumpkin into a wholesome treat. You’ll love how they are naturally sweetened and made with nutritious ingredients for a satisfying breakfast or snack. They bake up incredibly moist and tender every time.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 muffins

Ingredients

• cooking spray
• 2 cups whole wheat flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 2 medium overripe bananas
• ½ cup olive oil (or vegetable oil of your choice)
• 1 ½ cup coconut sugar
• 2 tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 cup canned pumpkin purée
• ½ cup non-dairy Greek yogurt substitute (room temperature)

Instructions

1. Preheat your oven to 350°F (175°C). Generously coat a 12-cup muffin tin with cooking spray.
2. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a large mixing bowl, mash the bananas until smooth.
4. To the bananas, add the olive oil, coconut sugar, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Whisk until well combined.
5. Whisk the pumpkin purée and non-dairy Greek yogurt substitute into the banana mixture until the batter is smooth and uniform.
6. Add the dry flour mixture to the wet ingredients. Using a spatula, gently fold together until just combined; be careful not to overmix.
7. Divide the batter evenly among the 12 prepared muffin cups.
8. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Streusel Topping: Mix a tablespoon of flour from your measured batch with a tablespoon of coconut sugar and a pinch of pumpkin pie spice. Sprinkle over the muffins before baking.
• Mini Muffins: Divide the batter into a 24-cup mini muffin tin and reduce the baking time to 12-15 minutes.
• Add Texture: After folding the dry ingredients, gently mix in ½ cup of chopped walnuts, pecans, or dark chocolate chips for a delicious crunch or burst of sweetness.
• Frosted Treat: For a special dessert, top cooled muffins with a light drizzle made from whisking together the yogurt substitute and a little maple syrup.

Tips for Success

1. Don’t Overmix: Stir the batter just until the flour disappears. Overmixing leads to dense, tough muffins.
2. Room Temperature Yogurt Substitute: Using it at room temperature ensures it blends smoothly into the batter without seizing or creating lumps.
3. Test for Doneness: Ovens vary, so start checking a minute or two before the suggested time. The tops should spring back lightly when touched.
4. Precise Measuring: For best results, spoon the whole wheat flour into your measuring cup and level it off. Scooping directly packs in too much flour.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes until warmed through.

FAQ

Can I use regular yogurt?

Yes, you can use an equal amount of regular dairy-based Greek yogurt if you don’t need the recipe to be dairy-free.

My bananas aren’t overripe, what can I do?

Place unpeeled bananas on a baking sheet and bake at 350°F for about 15 minutes, until the skins are black and they feel soft. Let them cool before using.

What can I use instead of coconut sugar?

You can substitute an equal amount of packed light or dark brown sugar for a similar moist texture and molasses-like flavor.

Why are my muffins gummy?

This is usually caused by overmixing the batter or underbaking. Ensure you mix gently and bake until a toothpick comes out completely clean.

Can I make this into a loaf?

Yes, pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 55-65 minutes, checking for doneness with a toothpick.

Is the pumpkin purée the same as pumpkin pie filling?

No, they are different. Be sure to use 100% pure canned pumpkin purée, not the pre-sweetened pumpkin pie filling.