Healthy Pumpkin Banana Muffins
Soft, moist, and naturally sweetened, these Healthy Pumpkin Banana Muffins are the perfect guilt-free treat to satisfy your fall cravings! Packed with wholesome ingredients like whole wheat flour, rolled oats, ripe bananas, and creamy pumpkin puree, these muffins are a nutrient-rich option for breakfast, snack time, or even dessert. Lightly spiced with cinnamon and nutmeg and naturally sweetened with pure maple syrup, they capture the cozy essence of autumn in every bite. Optional mix-ins like crunchy walnuts or gooey dark chocolate chips let you customize them to your taste. Best of all, they’re easy to whip up in just 15 minutes of prep time and bake to perfection in 20! These healthy muffins are family-friendly, freezer-friendly, and a delightful way to make your mornings more festive and nutritious.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Rolled oats
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 2 Ripe bananas, mashed
- 1 Egg
- 0.5 cup Plain Greek yogurt
- 0.5 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.33 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium bowl, mash the ripe bananas thoroughly with a fork until smooth. Add the pumpkin puree, egg, Greek yogurt, maple syrup, and vanilla extract. Stir until the wet ingredients are fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir just until no streaks of flour remain; do not overmix.
If using, fold in the chopped walnuts or pecans and/or dark chocolate chips until evenly distributed.
Divide the batter equally among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 12.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
