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Pumpkin banana bread muffins on a plate.

Easy Pumpkin Banana Bread Muffins (Delicious & Moist)

Mallory
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 we use oat flour to add some dietary fiber and protein. A warm taste of fall in every bite - need I say more? 
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Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

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 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)
    Human hand mixing together dry ingredients for pumpkin muffins in a bowl.
  • 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)
    A human hand whisking together eggs, coconut sugar, and vanilla extract.
  • 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)
    Pumpkin Puree and mashed banana added to a bowl a whisked egg and coconut sugar.
  • 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.
    dry ingredients added to the wet ingredients in a glass bowl.
  • 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.
    Chocolate chips added to the pumpkin banana bread muffin batter.
  • 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! 
    Pumpkin banana bread muffin batter in a muffin tin.
  • 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.
    Human hand holding a pumpkin banana bread muffin.

Video

Notes

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.
  • Be sure to 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.
Storage
*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. 
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.We use coconut sugar because while it's similar in flavor to brown sugar, it provides nutrients like a small amount of potassium and B vitamins. 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 

Nutrition

Serving: 1 muffinCalories: 180kcalCarbohydrates: 31gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 34mgSodium: 202mgPotassium: 209mgFiber: 3gSugar: 15g
Keyword 30 minutes or less, gluten free, vegetarian
Tried this recipe?Let us know how it was!