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These Healthy Pumpkin Banana Muffins are a tasty snack for toddlers, kids and adults. Everyone will love the warm pumpkin flavors. These Pumpkin muffins are naturally sweetened and made with whole wheat flour, so they are as healthy as they are delicious!
If you are on a banana muffin kick, you need to try these Healthy Pumpkin Banana Muffins. I usually have a can or two of pumpkin in my pantry year round. Why? Pumpkin is fabulous to bake with!
Are Pumpkin Banana Muffins Healthy?
I started making these pumpkin banana muffins for my toddler last fall, and he absolutely LOVES them. Plus, I love that he is getting a sneaky dose of veggies! Ok, so pumpkin is technically a fruit, but pumpkin is full of nutrients like fiber and vitamins, so I consider it a win!
These Pumpkin Banana Muffins also have whole wheat flour, greek yogurt, and are lightly sweetened with natural maple syrup. I feel good about serving these healthy muffins to my kid!
Can you Freeze Pumpkin Banana Muffins?
Yes, these muffins freeze beautifully!  Muffins are a great toddler snack because they freeze wonderfully. After you make a batch of muffins, allow them to cool completely. They they can be individually wrapped in plastic wrap and stored in a freezer bag. When my son needs a snack, I just pull one out of the freezer, warm it up in the microwave for 30 seconds and it’s ready. I also like to throw one in the diaper bag when we are on the go, so I have a snack in case he gets hangry.
If you like these, you will also LOVE my Healthy Peanut Butter Banana Muffins!
Healthy Pumpkin Banana Muffins
Ingredients
- 2 bananas very ripe, mashed
- ¼ cup butter melted
- 1/2 cup greek yogurt
- 1/4 cup maple syrup
- 1/2 cup milk
- 3/4 cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1 and 3/4 cups whole wheat flour
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425. Line a muffin tin with muffin liners or spray with cooking spray. Set aside.
- In one bowl, mash the bananas. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla extract, mix well.
- In another bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda.
- Add the dry ingredients to the wet ingredients. Stir until just mixed. DO NOT over mix or your muffins will be tough. A few lumps is fine.
- Divide the batter between the 12 prepared muffin cups.
- Bake muffins at 425 for 5 minutes, then reduce heat to 350 degrees.
- Bake at 350 for another 20-22 more minutes, or until a toothpick comes out clean. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.
- Remove from oven and remove from the muffin tin as soon as possible Allow to cool completely. Store in an airtight container for up to 3 days, or individually wrap and freeze for up to one month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m going to try these for my toddler! Question – could I add a 3rd banana? I have 3 very ripe bananas. Maybe decrease the maple syrup if so?
Hi, I think it is fine to add a third banana. I personally don’t like these with less than 1/4 cup maple syrup so I wouldn’t recommend that. However, depending on you and your toddler’s tastes, you may not mind the lack of sweetness.
I make muffins a LOT and use all different healthy recipes… my husband and son both said that these were their favorite that I’ve ever made! Now, the first time I tried I didn’t read closely to see that the oven is only at 425 for 5 minutes… needless to say the bottoms were burned by the time the insides finished cooking. So I just cut off the bottoms and they were great! Made them again today and started the oven at 400 just because I was paranoid. They are absolutely perfect!! I add chocolate chips and walnuts on top 🙂 Thanks for the recipe!!
So happy you love them!
This is my new fav pumpkin muffin recipe!! I love the mix between banana and pumpkin and that it’s sweetened with maple syrup. These have the perfect amount of sweetness. I also love that there is Greek yogurt for some added protein and to keep it moist. My hubby and toddler loves them too! Followed the recipe to a tee including the baking instructions. I needed 5 min at 425 and 22 min at 350 the toothpick was clean! I used a darker grey non-stick muffin pan with silicone muffin liners.
So happy you loved them!
These pumpkin muffins were so moist and delicious. I made these with my preschooler and she enjoyed making them. She wants to share with her friends! We will definitely keep this on rotation.
So happy to hear that!
I continue to come back to this recipe. The muffins are moist, flavorful, and really well balanced. I love adding chocolate chips for a treat twist, too!
I am going to bake these tomorrow! I was wondering if I could add some ground flax for added fiber? I don’t want to replace the egg. I’m just worried it will make the muffins more dense and/or take away moisture. Any suggestions? 🙂
Hi – I haven’t tried it so I can’t be sure. I would probably replace some of the flour with the flax and see how that goes! Let us know how it turns out!
I added chocolate chips for some extra sweetness and fun, and they are fantastic!
So glad you loved them!
I used 1:1 gluten free flour and I really liked the texture. I felt they could have been sweeter so they were more like a regular muffin. How would you suggest sweetening these more without using sugar? I hesitate to add more syrup as it would add more liquid. Please advise.
Hi Ro – you should be able to use up to 1/2 cup maple syrup without it causing problems. Or you could try using 3 bananas instead of 2. Make sure your bananas are very ripe so they add more sweetness.
Made them today and they were great! So moist and flavorful! I will pass along this recipe and will definitely make them again.
So glad you loved them!
The flavor of these muffins is great and so is the texture. My whole family loves them and I love that there is no added sugar. My only complaint is that they stick to the muffin papers. I think next time I will try to make them in a greased pan or spray the muffin papers.
Hi Katelin, so glad you loved them! I have made them without muffin liners and just sprayed the pan, that works great! I also really like the parchment paper muffin liners, nothing sticks to them.
I have made these a dozen times and absolutely love them! I want to make them for my daughter’s birthday party…can you let me know how you would freeze and defrost them? Thanks!!
Hi – For freezing, just allow them to cool completely, then you can individually wrap them in plastic wrap and place in a freezer bag. Or you can skip wrapping them individually and just put them in a freezer bag although they tend to get some ice crystals on them if you do it that way. I defrost them in the microwave for 30-45 seconds. Or they defrost at room temperature in a few hours. So glad you like them!
Could I take out syrup all together or do I need to replace it with something to achieve the same texture?
I’m not concerned about sweetness, we routinely eat spinach muffins only sweetened with a ripe banana, just thought pumpkin muffins would help mix things up a bit 🙂
I think you could just leave it out. I haven’t tested it without the syrup but I have made one of my other muffin recipes without it and they were fine (but bland).
They turned out perfect! Thank you! toddler and bub loved them