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These Healthy Pumpkin Banana Muffins are made in one bowl with pumpkin puree, mashed banana and warm fall spices. The whole batch is ready in about 35 minutes and are perfect for easy breakfasts or snacks!
Fall baking is basically a full time job as a recipe creator, and these muffins have quickly become one of my favourites this season! They’re essentially a muffin version of my Healthy Pumpkin Banana Bread, so if you’ve made that one before, you already know how soft and moist these turn out. Same cozy flavour, but in grab and go form!
I wanted these to taste like a treat while still being something I’d happily eat for breakfast, so they’re naturally sweetened with maple syrup and made with a little avocado oil instead of a full cup of butter. The pumpkin and banana do a lot of the work keeping them moist, and the streusel on top gives them that bakery muffin look without much extra effort. (Though the topping is totally optional!)
If you love pumpkin season as much as I do, these pair well with a lot of my other pumpkin recipes, like my Pumpkin Protein Balls or my “famous” Pumpkin Spice Latte Chia Pudding if you want to make use of your canned pumpkin. And if you’re after even more warm spice, my Pumpkin Spice Granola is another one I keep going back to this time of year.
Recipe Highlights
- Best of both worlds: Maybe you love my Cottage Cheese Banana Muffins, or my Oat Flour Pumpkin Muffins, but with this recipe you get the best of both worlds!
- Buttery streusel topping: a simple oat and brown sugar crumble bakes up golden and adds the perfect bit of crunch on top.
- Maple sweetened: these are lightly sweetened with maple syrup and banana.
- One bowl, easy cleanup: The batter can be made in one mixing bowl for easy cleanup.
- Great for meal prep: they freeze beautifully, so you can always have a cozy breakfast on hand, similar to my Pumpkin Pie Oatmeal for busy mornings.
Key Ingredients
Pumpkin purée: make sure to use plain pumpkin purée, not pumpkin pie filling, which already has added sugar and spices. Use leftover pumpkin purée to make my Pumpkin Mug Cake or my Healthy Chocolate Pumpkin Bread.
Banana: one large ripe banana adds natural sweetness and moisture. The riper and spottier it is, the sweeter these muffins will taste!
Avocado oil: This neutral tasting oil keeps the muffins moist. You can substitute with any other neutral oil, coconut oil, or melted and cooled butter.
All-purpose flour: I’ve made these muffins with several types of flour. Sometimes I like to do half all purpose and half whole wheat, but you can also substitute with a 1-1 gluten-free flour or oat flour like I use in these Oat Flour Banana Muffins.
How To Make Pumpkin Banana Muffins
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
Step 1: Mix the wet ingredients together in a bowl.
Step 2: Mix the dry ingredients together.
Step 3:Add the dry and wet ingredients together.
Step 4: Gently mix until combined.
Step 5: Divide the batter among the muffin cups, top with the streusel.
Step 6: Bake until golden.
Jess’s Tips
- Overripe Bananas are best: the spottier and softer it is, the more natural sweetness and moisture it adds to the batter. Use extra bananas to make my Peanut Butter Banana Oatmeal Bars.
- Don’t overmix the batter: fold the wet and dry ingredients together just until combined. Overmixing is the most common reason muffins turn out dense instead of soft.
- Fill the muffin cups three quarters full: this gives them room to rise without overflowing or baking unevenly.
- Fill every other muffin cavity: want extra big bakery style tops? Fill every second muffin cavity. (You make need 2 muffin bans for this.) This allows more airflow and makes the muffins rise more into perfect domed tops.
- Press the streusel in gently: this helps it stick to the batter so it doesn’t fall off once the muffins puff up in the oven.
- Let them cool in the tin first: 5 minutes in the tin before transferring to a wire rack helps them hold their shape.
- Double the batch: these freeze so well that it’s worth making a double batch to always have breakfast on hand.
Frequently Asked Questions
Yes, just make sure it’s cooked, puréed and cooled!
This usually comes down to overmixing the batter. Fold the wet and dry ingredients together gently and stop as soon as they’re combined!
Try These Pumpkin Recipes Next
If you tried these Pumpkin Banana Muffins leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Healthy Pumpkin Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Banana Streusel Muffins are soft and fluffy and topped with Streusel topping. Like fall in muffin form. They come together in one bowl and freeze beautifully, so you always have a cozy breakfast on hand!
Ingredients
- 1 1/2 cups all-purpose flour (or substitute whole wheat or oat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup pumpkin purée
- 1 large ripe banana, mashed (about 1/2 cup)
- 1/3 cup avocado oil (or substitute melted coconut oil)
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
For the streusel topping (optional):
- 1/4 cup all-purpose flour (or substitute oat flour)
- 2 tablespoons rolled oats
- 2 tablespoons brown sugar (or substitute coconut sugar)
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly with cooking spray.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- Whisk together the eggs, pumpkin purée, mashed banana, avocado oil, maple syrup, and vanilla extract in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix.
- Mix the flour, rolled oats, brown sugar, cinnamon, and softened butter with a fork in a small bowl until crumbly, for the streusel topping (optional).
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Sprinkle the streusel topping evenly over each muffin and gently press it into the batter.
- Bake for 18 to 24 minutes, or until a toothpick inserted into the centre comes out clean or with a few crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe, spotty bananas for the best natural sweetness.
Don’t overmix the batter, fold just until combined to keep the muffins soft.
Fill muffin cups three quarters full so they rise evenly without overflowing.
For bakery style domed tops, fill every other muffin cavity so the muffins have more room to rise (you may need 2 muffin tins).
Cool muffins in the tin for 5 minutes before transferring to a wire rack.
Storage
Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
