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!
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.)
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.
Easy Healthy Pumpkin Banana Muffins
Thanks to the sweetness of ripe bananas, this muffin recipe requires very little added sugar.
Preheat oven to 375 degrees.
Prepare a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, sugar, pumpkin pie spice, and cinnamon. Set aside.
In a large mixing bowl, whisk together mashed bananas, pumpkin, eggs, butter, and honey.
Stir together wet and dry ingredients until just combined.
Fold chocolate chips into the batter.
Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
Bake for 18 to 20 minutes.
Allow to rest in muffin tin for 5 minutes before serving, or cool and store in an airtight container.
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.