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Easy Pumpkin Banana Muffins for Snacking or Lunch

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Muffins are the handiest little morsels — and they’re easy to make, too. These pumpkin banana muffins may become your new favorite! You can pop them into a lunchbox, enjoy them for breakfast, or easily freeze them to last weeks. 

Be sure to check out these tips on freezing foods without plastic!

muffins on a white cutting board

Pumpkin Banana Muffins

We like to use homemade pumpkin puree rather than canned as it has better flavor. However, don’t let a lack of pumpkin hold you back. Feel free to use canned pumpkin if that’s what you have available.

Thanks to the sweetness of ripe bananas, this muffin recipe requires very little added sugar. If you’re really trying to cut sugars, try using this monk fruit brown sugar replacement. It’s a natural sweetener. (I’ve been very happy with it in recipes.)

pumpkin banana muffins

Using a regular muffin tin to make these pumpkin muffins nets about twelve. If you’re cooking for little kids, try making mini muffins; you’ll get about 30 of those — they’re a good size for adding to lunch boxes! (This is a great recipe for incorporating some sneaky fruits and veggies.)

Mini muffins are also a great addition to an easy brunch menu. Smallify (sure, that’s a word!) these pumpkin banana muffins along with some of our other favorite muffin recipes and serve in cloth lined baskets. Easy, peasy.

pumpkin banana muffins from above
Easy Healthy Pumpkin Banana Muffins

Easy Healthy Pumpkin Banana Muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Thanks to the sweetness of ripe bananas, this muffin recipe requires very little added sugar.

Ingredients

  • 3 ripe bananas, mashed
  • 2 eggs
  • ⅓ cup butter, melted and cooled
  • 1 ⅓ cups pumpkin puree
  • ½ cup honey
  • ½ cup sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare a 12-cup muffin pan with cupcake liners.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, sugar, pumpkin pie spice, and cinnamon. Set aside.
  4. In a large mixing bowl, whisk together mashed bananas, pumpkin, eggs, butter, and honey. banana pumpkin mixture
  5. Stir together wet and dry ingredients until just combined.
  6. Fold chocolate chips into the batter. adding chocolate chips to muffin batter in a bowl
  7. Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired. uncooked muffins in a muffin tin
  8. Bake for 18 to 20 minutes.
  9. Allow to rest in muffin tin for 5 minutes before serving, or cool and store in an airtight container. pumpkin banana muffins fresh out of the oven

Notes

Makes 12 regular sized muffins. 

If you're trying to cut sugars, try using a monk fruit brown sugar replacement. It's a natural sweetener. 

You can pop them into a lunchbox, enjoy them for breakfast, or easily freeze them to last weeks.

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 350Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 0gCholesterol: 42mgSodium: 248mgCarbohydrates: 57gFiber: 4gSugar: 30gProtein: 5g

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

2 comments… add one
  • Phyllis Morgan Feb 6, 2020, 6:59 am

    Do you used paper liners that are recyclable or could one just oil the muffin tin so as not to waste?

    • Kris Bordessa Feb 6, 2020, 7:29 am

      The paper liners are compostable, but I often just oil the tin itself.

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