Introduction
These muffins perfectly blend the cozy flavors of banana and pumpkin into a wholesome, satisfying treat. You’ll love how the natural sweetness from the fruit and the warm spices create a bakery-style muffin that’s secretly good for you. They are wonderfully moist, easy to make, and a fantastic way to use up those overripe bananas.
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
- Preheat your oven to 350°F (175°C). Generously coat a 12-cup muffin tin with cooking spray.
- In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large mixing bowl, mash the overripe bananas with a fork until mostly smooth.
- To the bananas, add the olive oil, coconut sugar, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Whisk vigorously until the mixture is well combined and smooth.
- Whisk in the canned pumpkin purée and the room-temperature non-dairy Greek yogurt substitute until the wet ingredients are fully incorporated.
- Add the dry flour mixture to the wet ingredients. Using a spatula, gently fold everything together until just combined and no dry streaks of flour remain. Be careful not to overmix.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Mini Muffins: Bake the batter in a mini muffin tin for 12-15 minutes for a perfect bite-sized snack.
- Add a Crunchy Topping: Before baking, sprinkle the tops with a little extra coconut sugar or a handful of rolled oats for texture.
- Make it a Loaf: Pour the batter into a greased 9×5-inch loaf pan and bake for 50-60 minutes, checking for doneness with a toothpick.
- Flavor Boost: Add a teaspoon of orange or lemon zest to the wet ingredients for a bright, citrusy note.
Tips for Success
- Ensure your non-dairy yogurt is at room temperature to help it blend smoothly with the other wet ingredients and prevent the batter from seizing.
- For the best rise, make sure your baking powder and baking soda are fresh and active.
- Use a cookie scoop or a measuring cup to evenly portion the batter into the muffin tin for uniform baking.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a 300°F oven for 5-10 minutes until heated through.
FAQ
Can I use regular all-purpose flour instead of whole wheat?
Yes, you can use an equal amount of all-purpose flour, though the muffins will have a lighter texture and less whole-grain flavor.
My bananas aren’t very overripe. Will it work?
Overripe bananas are best for maximum sweetness and moisture. If yours are just yellow, try mashing them and letting them sit for 30 minutes to soften and sweeten slightly.
Can I use regular sugar instead of coconut sugar?
Yes, you can substitute an equal amount of granulated white or brown sugar for the coconut sugar.
Why is my yogurt substitute supposed to be room temperature?
Room-temperature ingredients emulsify better with the oil, creating a smoother, more cohesive batter and promoting even baking.
Can I make these muffins ahead and freeze them?
Absolutely. Once completely cooled, wrap the muffins individually and freeze in a sealed bag for up to 3 months. Thaw at room temperature or reheat from frozen.
My muffin tin is non-stick. Do I still need cooking spray?
Yes, it’s still recommended to use cooking spray to guarantee easy release and clean-up, as the whole wheat batter can sometimes stick.