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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.
Great & easy recipe, added pecans on top; no problems with baking times either.
Making a 2nd batch this week – thank you!
So happy you loved it!
I cannot wait to try these! Do you know if I would be able to use almond milk or oat milk? Or sub the butter for coconut oil? I didn’t know if you’ve tried this or heard of others that have yet. Thanks!
Hi Branisha – I haven’t tried it but I think both subs would probably be fine. I did have a reader use almond milk and she said they tasted great 🙂
These are so delicious! This is the 2nd time we have made them and my little boys gobble them up! We add 1/2 cup of roasted chopped pecans to them to give a little crunch and it’s a great addition!
Yay, so glad you love them Shelly!
Can you substitute with rolled oats / oat flour instead of wheat flour?
Hi Christina – I haven’t tried it so I can’t be sure! I would go with oat flour if you are going to make a sub.
My muffins all burned on the bottom. Had to throw away the entire batch and all of my expensive ingredients. Perhaps the oven temp needs to be reviewed. Last time I try to follow a recipe’s directions.
Hi Kylie – I just made these again today following the recipe and didn’t have this problem. It sounds like your oven was too hot. Did you turn it down to 350 degrees after 5 minutes like it says in the recipe? If you did, I would suggest getting an oven thermometer to make sure your oven is baking at the correct temperature.
Can you sub Greek yogurt for anything or omit it?
Hi Bianca – you could probably use sour cream, although I haven’t tried it. I wouldn’t just omit it, or the muffins will probably be dry.
Hello! When I’m decreasing the temperature from 425 to 350, do I remove these from the oven and let it cool to 350 then pop them back in the oven? I’m so excited to try them!
Hi Jennifer – No, you leave the muffins in the oven 🙂
Could I make these without the bananas? Would I need to add more pumpkin?
Hi Kelly – the bananas add moisture and sweetness. I haven’t tried without the bananas, so I’m not sure how they would turn out. You could try replacing the bananas with 2/3 cup of pumpkin and you might want to increase the maple syrup for sweetness.
These were amazing! SO good warm with a little butter. I added about 1/2 C brown sugar because I wanted them a bit sweeter and pecans as well. And I cooked for 7 minutes at 450 then 32 minutes at 350. They were perfect!
Yay, so glad to hear that!
I just made these with my nephew and we love them! They were fun and easy to make, and turned out healthy and delicious. We had a few and froze the rest for snacktimes to come. Thanks Meghan!
Yay! So happy to hear that!
Hi, can I use whole milk vanilla yogurt? My 11 month old eats it and I have some to use up! Thanks!
Hi Ashley – I think that would be fine!
I made these and when I first had one they tasted great and then as I got into the muffin there were a few spots that were sour…any idea what would cause this?? Not sure what I did wrong 🙁
Hi Ashley – The only thing I can think of is that maybe there was an ingredient that was not fully mixed in and you got a “chunk” of it that tasted unpleasant. I would be sure to whisk the dry ingredients together really well, as well as the wet ingredients before mixing the dry and wet together. You don’t want to over mix the batter because it will make the muffins tough, so you have to be sure to really mix the dry ingredients and wet ingredients separately before mixing them together. Sometimes baking powder or baking soda will clump together and not mix in to the batter.
Thanks so much! That makes sense! I did have another one (had to taste test! ) and it was delicious, so what you said makes perfect sense. Thanks again !
Should you store these in the fridge or do you leave them out?
Hi Maggie – they are OK out of the fridge in an airtight container for 2-3 days. You can also freeze them.
How would you individually wrap these? Saran Wrap or freezer paper? Would it be ok to put them all in an airtight freezer gallon bag after flash freezing them?
Hi Sara – yes, you can use saran wrap or you can just skip wrapping them and store in a freezer bag. I do find they sometimes get ice crystals on them if I don’t wrap them.
Can you sub almond flour?
I’ve never tried it! If you try it, let us know how it turns out!
I subbed almond flour and also almond milk for almond milk, they concaved in a bit lol but they taste fabulous
Great! Thanks for sharing Jackie!
What kind I use instead of yogurt?
Hi Jessica – maybe sour cream?
I’ve made these twice now and LOVE them – delicious and no one can believe they are so healthy. (Happy to keep that my secret, ha!) I’ve used both all-purpose and white whole wheat flour with really good results. No trouble with under-baking, but I do always poke with a cake tester to be sure they’re done. Quick and easy. Thanks for the excellent recipe – it will definitely be on repeat all this year, as we cope with distance learning and need ALL THE BREAKFASTS AND SNACKS!
Yay, so happy to hear that! Thanks Monica!
These were also underbaked when I followed the recipe even though the toothpick cam out clean. Currently giving it another 10 minutes to see how that works out. The top was delicious though and cant wail til they’re done to give them a full test!!!
Hi Emjay, how did they turn out?
Could you use regular flour instead of whole wheat?
Yes, absolutely!
How do you think these would work out with self-rising or all purpose flour? I don’t have whole wheat on hand!
Hi Shannon – I wouldn’t use self rising because they already have baking powder and baking soda. But they will be fine with All Purpose flour!
came out very raw
Maria, it sounds like they were underbaked. A trick you can try next time is sticking a toothpick into the muffin when you think it is done. If it comes out clean, they are done. If it comes out with batter on it, it needs more time. All ovens are different so baking times will vary slightly. You may also want to get an oven thermometer to make sure your oven is baking at the correct temperature.
These look great! Cant wait to make them for my 16 month old! Love your site, thanks so much.
Yay! Thank you Chelsea! Let me know how they turn out!
These look amazing – perfectly moist – and conveniently I have ALL the ingredients, including some extra pumpkin puree in the fridge that I need to use up! I think I was fated to make a batch this week! 🙂
Yay! Let me know how they turn out!