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!
- 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
- 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 for 5 minutes at 425°, keeping the muffins in the oven, reduce the heat to 350° and bake for 20-22 more minutes. 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.