These Pumpkin Banana Bread Muffins are a perfect combination of banana bread and pumpkin muffins! They are lower in sugar than most baked goods, and using oat flour adds dietary fiber and protein. A warm taste of fall in every bite!
Quick Look: Pumpkin Banana Bread Muffins
- 🧁 Serves: 12
- ⭐ Features: Easy ✓ Healthy ✓ Kid-Friendly ✓
- ⌛️ Prep Time: 10 minutes
- 🍪 Cook Time: 25 minutes
- 🕑 Total Time: 35 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? These are the perfect sweet healthy treat when you have some ripe bananas and are craving pumpkin!
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As a dietitian, I fully appreciate a baked good that has less added sugars and saturated fats. But it still has to TASTE amazing. And after several recipe tests with a variety of small tweaks, I've finally perfected the Pumpkin Banana Bread Muffins that I can't wait to share!
With all the flavors of fall from pumpkin spice to sweet bananas and chocolate chips, it's a unique spin on pumpkin bread. And most importantly, my favorite taste testers approved (my nieces and nephew)! I hope you love this recipe as much as we do. 😊
If you love the combination of pumpkin and banana, you may also want to try my healthy pumpkin banana bread. If you're looking for more recipes to use up those overripe bananas you have lying around, make these banana oatmeal pancakes.
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Key Ingredient Notes and Substitutions
These Pumpkin Banana Bread Muffins are made with simple ingredients. Below are some notes. Check the recipe card for the measurements.
- Bananas - use overripe bananas. Brown bananas work best. The more ripe & brown a banana becomes, the sweeter it is!
- Pumpkin - the addition of pumpkin gives these muffins a nice and moist texture and of course that great pumpkin flavor! It also adds vitamin A, vitamin C, and fiber. When grabbing a can of pumpkin puree, be sure to look for real pumpkin rather than pumpkin pie filling which has added ingredients including sugar and salt. I love making all things pumpkin, so if you're like me and you have some leftover pumpkin, make these pumpkin protein bites or healthy pumpkin oatmeal pancakes next.
- Oat Flour - oat flour is a whole grain-based flour that contains more protein than all-purpose flour or almond flour and is a source of dietary fiber. It also provides several other important nutrients including antioxidants and B vitamins, and it works great for baked goods. If you prefer, substitute with almond flour, whole wheat flour, or all-purpose flour. You can also use oat flour in a quick pumpkin breakfast made with oat flour, like my Pumpkin Protein Pancake Bowl.
- Coconut Sugar - coconut sugar is similar to brown sugar in flavor, but it's made from the sap of a coconut tree that gets cooked down into a brown syrup and crystalized. You can substitute it with brown sugar.
- Avocado Oil - avocado oil contains monounsaturated fats that have been shown to support brain health and heart health. It has a mild flavor so it's great for baking.
- Eggs - a couple of large eggs add protein and fat-soluble vitamins. They also bind the muffins to give them structure.
- Vanilla Extract
- Pumpkin Pie Spice - pumpkin pie spice has all the pumpkin flavors in one little bottle! It includes warm spices like ground cinnamon, ginger, cloves, nutmeg, and allspice.
- Baking Powder & Baking Soda - leavening agents for fluffy muffins and to help them rise.
- Kosher Salt
- Dark Chocolate Chips - all you need is a small amount to add sweetness to these delicious muffins. I use dark chocolate chips for this recipe, but you can use semi-sweet chocolate or even white chocolate chips.
Recipe Variations
The best part of making these easy pumpkin banana bread muffins at home is that you can customize them to your taste! Below are some ideas.
- Oil-Free - if you want to make this muffin recipe oil-free, you can replace the avocado oil with Greek yogurt. They aren't quite as moist, but they still taste delicious! To add some moisture, you can add a quarter cup of maple syrup along with the Greek yogurt.
- Dairy-Free- aside from the chocolate chips, this is a dairy free recipe. Use a dairy-free chocolate chip or replace chocolate chips with blueberries or diced apples to make this recipe dairy-free.
- Cinnamon Sugar - add extra cinnamon to the dry ingredients and another sprinkle of coconut sugar on top of the muffins before baking for a sweeter flavor!
- Apple Cinnamon - replace half cup of the pumpkin with applesauce or add in chopped or grated apples and a half teaspoon of extra cinnamon.
For another easy baked treat that makes good use of overripe bananas, try these easy banana oatmeal cookies with overripe bananas.
How to Make Pumpkin Banana Bread Muffins
Below are the instructions for how to make this recipe with some photos that I hope are helpful! Check out the recipe card for the full recipe.
- Step 1 - Preheat the oven to 350℉ (177°C). Prep a 12-count muffin tin by either spraying it with cooking spray or using muffin liners. In a medium bowl whisk the oat flour, baking powder, baking soda, salt, and pumpkin pie spice together. Set aside.
- Step 2 - In a separate bowl, combine the eggs, avocado oil, coconut sugar, and vanilla extract. Whisk it together until it's well combined, about 1 minute.
- Step 3 - Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana and pumpkin puree into the egg mixture.
- Step 4 - Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula.
Step 5 - Gently fold in the chocolate chips if using.
Step 6 - Spoon the muffin batter into the prepared muffin cups, filling each ¾ of the way full. Bake in the preheated oven for 25-28 minutes. The muffins are done when an inserted toothpick comes out clean. Let them cool at least 10-15 minutes before enjoying!
Hint: Don't overmix the batter or they will turn out tough! You just need to stir in the dry ingredients until they are moist.
Mallory's Dietitian Tip!
You don't need a lot of added sugar for these muffins because the bananas are a great way to add natural sweetness! Ingredients like vanilla, pumpkin pie spice, and salt enhance the sweetness of the muffins too.
Expert Tips
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture.
- The more brown the banana, the sweeter it will be.
- Use a liquid measuring cup for the avocado oil.
- Let the muffins cool for a couple of minutes in the muffin pan before transferring them to a wire rack or plate.
Pumpkin Banana Bread Muffins FAQs
While healthy means something different to everyone, these Pumpkin Banana Bread Muffins are a nutrient-rich option. They contain dietary fiber for gut health, heart healthy avocado oil that contains fatty acids important for brain health, and nutrients like antioxidants, vitamin C, and potassium from the banana and pumpkin. These muffins are lower in sugar and saturated fats than many baked goods and are also gluten-free as long as you use a certified gluten-free oat flour.
I haven't tried it yet, but I don't see why not! My suggestion is to add the batter to a loaf pan and cook it for 45-55 minutes or until a toothpick comes out clean.
Yes, this is a gluten-free recipe as long as you use certified GF oat flour. *Be sure the label says "gluten-free" because oat flour can be processed in facilities that also process gluten-containing foods and can be contaminated.
-Tip for storing - let the muffins cool completely and then line an airtight container with a paper towel and add the muffins in a single layer on top of the paper towel. Add another paper towel on top to absorb excess moisture and avoid condensation that will make your muffins soggy.
-Room temperature - store in an airtight container at room temperature for 2-3 days.
-Refrigerator - store in an airtight container in the fridge for up to 5 days.
-Freezer - store in an airtight container in the freezer for up to 3 months. For best results, thaw them in the fridge overnight before reheating in either the microwave or oven.
More Healthy Baking Recipes with Bananas
Looking for other dietitian recipes like this? Try these:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Pumpkin Banana Bread Muffins, Healthy
Equipment
- 1 whisk
Ingredients
- 1½ cups oat flour (180g), use certified gluten free oat flour to make these GF
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 2 large eggs (room temperature if possible)
- ½ cup coconut sugar (or brown sugar)
- ¼ cup avocado oil
- 1 teaspoon pure vanilla extract
- 1 cup mashed banana (2-3 bananas)
- 1 cup pumpkin puree
- ½ cup dark or milk chocolate chips
Instructions
- Preheat the oven to 350℉ (177°C). Prep a 12-count muffin tin by either spraying it with cooking spray or using muffin liners. In a medium bowl whisk the oat flour, baking powder, baking soda, salt, and pumpkin pie spice together. Set aside. (1½ cup oat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon pumpkin pie spice)
- In a separate bowl, combine the eggs, avocado oil, coconut sugar, and vanilla extract. Whisk it together until it's well combined, about 1 minute (2 eggs, ¼ cup avocado oil, ½ cup coconut sugar, 1 teaspoon vanilla)
- Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana and pumpkin puree into the egg mixture. (1 cup pumpkin puree, 1 cup mashed banana)
- Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula.
- Gently fold in the chocolate chips if using (½ cup chocolate chips). Spoon the muffin batter into the prepared muffin cups, filling each ¾ of the way full. If you want to take this recipe to the next level, add a little bit of extra coconut sugar on the tops of the muffins.
- Bake in the preheated oven for 25-28 minutes. The muffins are done when an inserted toothpick comes out clean. Let them cool at least 10-15 minutes before enjoying!
- Hint: Don't overmix the batter or they will turn out tough! You just need to stir in the dry ingredients until they are moist.
Video
Notes
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture.
- The more brown the banana, the sweeter it will be.
- Use a liquid measuring cup for the avocado oil.
- Let the muffins cool for a couple of minutes in the muffin pan before transferring them to a wire rack or plate.
- *Tip for storing - let the muffins cool completely and then line an airtight container with a paper towel and add the muffins in a single layer on top of the paper towel. Add another paper towel on top to absorb excess moisture and avoid condensation that will make your muffins soggy!
- Room temperature - store in an airtight container at room temperature for 2-3 days.
- Refrigerator - store in an airtight container in the fridge for up to 5 days.
- Freezer - store in an airtight container in the freezer for up to 3 months. For best results, thaw them in the fridge overnight before reheating in either the microwave or oven.
Kaitlyn
These were DELICIOUS! So moist and great flavor! I subbed in coconut oil instead of avocado oil and it worked great.
Mallory
Hi Kaitlyn, thank you SO much for taking time to leave a comment and review! I am so happy you enjoyed the muffins and that's great to know that coconut oil works as a substitution!! 😊 I hope you have a wonderful day! -Mallory
Sarah
These were delicious and a big hit with the fam too!
Mallory
Hi Sarah,
Thank you so much for taking time to leave a review! It truly means so much to me and I'm so happy to hear that everyone loved the muffins! 😊 -Mallory