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In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir , mix for 5 seconds just to combine. In a large bowl, mash your bananas, and then add the pumpkin puree and milk. I try making large batches of these muffins but they never last long. Preheat oven to 375 degrees and line a 12 count muffin tin with muffin liners. Store in an airtight container up to 4 days or in freezer for up to 6 months. Follow the recipe. Thanks for sharing Caitlin, so glad you enjoyed these! Preheat oven to 350°F and fill 2, 12 count muffin pans with liners In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir, mix for 5 seconds just to combine. This recipe for pumpkin breakfast muffins is based on our beloved recipe for banana oatmeal muffins, first published in 2015. Just like my zucchini muffins and spinach banana muffins, these delicious banana pumpkin muffins are made using wholesome ingredients that you can feel great about. Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. The toothpick came out clean, but they still had a little gooey consistency in the middle (not sure if I needed to cook a little longer or like that due to substitutes). My daughter is also quite the picky eater and loves them…she thinks she’s eating dessert for her midmorning snack! Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. The combination of the pumpkin puree and pumpkin … I recently swapped out the banana for pumpkin which this recipe does and used pumpkin … Using a large ice cream scoop add batter into each muffin liner. Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. Skip the bakery muffin and reach for my healthy pumpkin banana muffins! First of all, these Healthy Pumpkin Muffins are so easy to make. This healthy cheeseca, A balanced diet is a Christmas cookie in one hand, This whipped ricotta and fig crostini appetizer is. Serve … They are insanely delicious— we have muffins every week now (the banana version all summer and then this recent switch to pumpkin for fall). Healthy Banana Pumpkin Muffins. Your email address will not be published. Hi there! Stir into dry ingredients just until moistened. Healthy Pumpkin Muffins. I love these banana muffins slightly warm with a small spread of butter on top. January 12, 2015 By Sara @MomEndeavors. They’re flourless (which I love) and have no oil! The muffins are so fluffy! Spoon the batter into the prepared muffin cups, filling each almost to the top. Occasional cheat days included. Then gently fold in the chocolate chips, if using. To avoid this mix the batter until just combined. Thanks to the sweetness of ripe bananas, this muffin recipe requires very little added sugar. Learn how your comment data is processed. Indulge without indulging! We only promote products we use and love. Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste. (photo 9). This recipe makes 24 muffins, if you’re not going to eat them in 4 days or less throw them in a zip top bag and freeze for up to 6 months. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla … In a large bowl, whisk together flour, baking soda, baking powder, spices, and coconut sugar. They are moist and naturally sweetened with good for you ingredients! These muffins are so yummy, moist, and dense! The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. This site uses Akismet to reduce spam. (photos 4-5), Optional: Add the chocolate chips, if using to your batter and gently fold them in. Optional ingredients (in this case the chocolate chips) are not included in the calculation. Or if you want to amp up the protein content, add some almond or pecan butter instead. Divide the mixture between your 12 muffin tins, filling almost to the top. Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! Scrape down the bottom and sides of the bowl with a spatula, add the walnuts then mix with the paddle on stir one more time for an evenly mixed batter. With the beauty of canned pumpkin puree you can make these delicious babies any time of year. In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. We eat them for snacks or a quick breakfast. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). The best part is they don’t taste healthy and clean so you feel like you’re getting a treat! As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Let your banana pumpkin muffins cool for at least 5-10 minutes before carefully removing them from the muffin pan. Olive oil gives a rich earthy flavor to balance the spices and walnuts make for the perfect crunchy mouth feel in each bite! Going with whole wheat flour helps you get in good fiber, nutrients and protein to keep you satisfied. I’m Bri - wife, mama and former pastry cook with a side of health nut! Add all the remaining ingredients, except the chocolate chips and mix until combined without over mixing. Breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint! These get eaten up so fast! My whole family eats these muffins! I did calculate the calories per muffin and it came out to approximately 204 calories/muffin. Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. Some changes; I used regular sized Guittard dark chocolate chips (prob. All you need to do is throw all of the ingredients into a bowl and bake. Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. Made with one bowl, no oil, and tons of wholesome ingredients. Required fields are marked *. Here are a few: Milk: You can use any milk … Hi Becca, glad you enjoyed the muffins! I developed this recipe because my mom, who is diabetic was looking for a breakfast muffin that was delicious but not packed with sugar and bad carbs. Add in flaxseed eggs, olive … Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! Easy to make. Slowly spoon in the flour and … Serve as is or with butter and maple syrup or honey drizzle. https://www.food.com/recipe/healthy-pumpkin-banana-muffins-74590 In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. ], Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free], Vegan Cranberry Oatmeal Cookies [Oil Free], Easy Brownie Peppermint Cookies [Oil Free], Lasagna Stuffed Portobello Mushrooms [Vegan], Vegan Chocolate Chip Banana Bread – Oil Free Option, Allergen Friendly Vegan Sweet Potato Cookies, Cauliflower Buffalo Wings [Vegan + GF + Oil Free] – Air Fryer Option, Vegan Chocolate Chip Cookies [GF+Nut Free+Oil Free]. (photo 1), Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. Just like your banana muffins these were excellent! The classic pumpkin muffin recipe is great for a quick portable breakfast or a healthy snack, and it can also be vegan, gluten free, egg free, soy free, low fat, dairy free, low calorie, and nut free.. Trending Now: Crustless Pumpkin Pie – Under 100 Calories These muffins freeze great! This recipe was originally published in September 2018. *DO NOT OVER MIX, over mixing whole wheat flour will make your muffins bread like. I will likely eliminate the chocolate chips next time to reduce the total calories per muffin (down to approximately 157 calories/muffin). If you tried this recipe, please let me know about it in the comments below. Then transfer to a cooling rack to continue cooling for another 5 minutes or so. 1 cup mashed bananas, pumpkin puree, and/or applesauce (or any combination to total 1 cup) 2 teaspoons vanilla extract ¾ cup semi-sweet chocolate chips (mini chips work best for mini muffins, optional but recommended) ½ cup chopped nuts … Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. I’ve actually been making these muffins for a couple of weeks now as they are the base recipe for the healthy banana muffins on this site. Welcome to this healthy kitchen where you will find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! (photos 6-7). (photo 8). @2019 - BalancedByBri. Naturally sweet is the way to go, who doesn’t love maple syrup and banana anyway?! They’re ultra moist, fluffy and you can actually taste the pumpkin in them. In a large mixing bowl, lightly beat the eggs until the yolks break apart. All Right Reserved. These Healthy Banana Pumpkin Muffins are lower in sugar than your traditional muffins but still have all the delicious flavors of fall. Easy Healthy Pumpkin Banana Muffins. Preheat the oven to 375F and line 2 cupcake tins with muffin liners. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean. These muffins … Plus, they’re totally allergy … Prep Time: 15 minutes. One Skillet Steak Fajita Bowls are your next Mexic, Christmas sugar cookie baking with my mini was a s, Gluten-free Pistachio Pesto Linguini & Shrimp. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Skip the bakery muffin and…, 1/4 cup extra virgin olive oil (or avocado oil), 3/4 cup Monk fruit sweetener + 1 tablespoon, 1/2 cup peanut butter powder (I like Organic PB Fit), These Cookie Gift Boxes are the perfect way to say, Baking Italian Knot Cookies is one of my favorite, Decorated Cookies are always top on my holiday bak, 'Tis the season of desserts! As an Amazon Associate I earn from qualifying purchases. Always made using wholesome ingredients, and always under 400 calories per serving. That's how I've created the perfect food life balance! If you purchase using these links, we may earn a small commission at no additional cost to you. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners. Divide the mixture between your 12 muffin tins, filling almost to the top. Subscribe to my Newsletter to be the first to see my new recipes, tips and tricks, and photos! Save my name, email, and website in this browser for the next time I comment. Your muffins will keep fresh at room temperature for about 2-3 days. Super easy to make! I just love pumpkin season. No need for granulated sugar…monk fruit sweetener is a great substitute to keep the sugar low. Print Ingredients. Thanks very much for sharing. In a large bowl, sift … Just think of this as a cross between banana bread and a pumpkin spice muffin. Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. Healthy Pumpkin Banana Muffins great for an on the go breakfast or snack! The muffins will be a bit tougher and bread like because over mixing activates the gluten. Bake up a batch of these pumpkin banana muffins today, they are ready in about 20 minutes! Step 2 Lightly coat a 12-cup muffin tin with cooking spray. In a large bowl, combine the first 9 ingredients. It has been updated for content and photos. Preheat oven to 425° and line a 12-count muffin tray with liners. Coat muffin cups with cooking spray; fill three-fourths full with batter. 1/2 cup), homemade apple sauce (kind of chunky) and a little bit more of the canned pumpkin … Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! Can be oil free. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. When I cook I enjoy the sweet, the savory, the indulgent and the light. Yield: 12 . Mmmmmm…pumpkin! Enjoy warm or at room temperature. Hello & Ciao, I’m Rosa! These banana pumpkin muffins keep covered at room temperature for about 2-3 days, or refrigerate to keep longer. Pumpkin Banana Muffins are a huge hit in our household. They are made with whole wheat flour, bumping the nutrition value. You may refrigerate to keep them even longer. I used fat free skim milk (instead of soy milk) and brown sugar (instead of coconut sugar) as that’s what I had on hand. Place the muffin tin on a cooling rack to cool. Gently tap down the muffin tray on a hard surface to close up any gaps in the batter. Some links on our site are affiliate links. Vegan Zucchini Muffins [Gluten Free too! Cool for 5 minutes before removing from pans to wire racks. Since the banana and pumpkin do such an incredible job keeping these muffins moist. Those muffins are packed with whole grains, don’t have much sugar, no added butter or oil, but still tons of satisfying flavor. In the past, some of our … You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates. Pumpkin Banana Oatmeal Muffins. Replaced the sugar with maple syrup and turned out great! Total Time: 33 minutes. Tips for making healthy pumpkin banana muffins. Read More About Me…. In one bowl, mash the bananas. You can make a large batch and freeze them so you have a quick pre-made snack for kids. Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Thanks for your support! Love the wholesome ingredients used and the fact that most of them are kitchen staples. With the paddle on low gradually add the wet mixture to the dry ingredients until just combined. Make sure to fully cool your banana pumpkin muffins before storing in the freezer. Tastes like fall! They are great for little ones, if you’re serving to someone who hasn’t quite got their teeth yet make sure you finely chop the walnuts. Great recipe and worth trying! Your email address will not be published. *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. This post may contain affiliate links. Sprinkle the … Notify me of follow-up comments by email. On cold days like today I love a hot bowl of soup. Place pan in oven and bake for 16-19 minutes. The banana and pumpkin keep these super moist, and they’re filled with warm spices. Mix well. Then bake your muffins for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out mostly clean. These pumpkin banana muffins are healthy, moist, and a perfect snack for toddlers, kids, and adults, too! Cook Time: 18 minutes. I use canned pumpkin puree, but if you happen to have fresh pumpkin, you can use that too. Once combined gradually whisk in sugar. Loved it! Just make sure they are tightly covered, or in a sealed container. They take about 1 hour to thaw at room temp. In fact, we’ve been making them for a few years as a “better for you” option! Mmm…..we LOVE oatmeal muffins at our house! Remove muffins from pan right away to stop baking and cool on a drying rack. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except … Incredibly moist, fluffy and lightly sweetened, these banana pumpkin muffins are perfect for breakfast or dessert. Whisk in the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth. But these scrumptious muffins are not just for fall. NOTE: The batter will be thick, but I promise the muffins will be moist once baked! Amount Per Serving: Serving Size, 1 muffin Calories: 155  Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 178mg, Total Carbohydrate: 26g,  Fiber: 3g, Sugars: 7g, Protein: 5g. Kid friendly. Mash your bananas into a large mixing bowl. When you’re working with whole wheat flour it’s important not to over mix your batter. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. These guilt free, wholesome muffins combine pumpkin and banana and make for one truly delicious muffin! I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins. I always love hearing from you! Freeze for up to 2 months. Test if muffins are done by inserting a toothpick, if it comes out slightly crumbly they're done. I like to eat these muffins as is….but they are also delicious heated up for 10 seconds and served with butter and a maple syrup or honey drizzle! So, these babies are packed with wholesome ingredients and less sugar than the majority of muffin recipes. Feel like you're having a treat without the guilt! Add the sugar and pumpkin. Gently tap the muffin tray … Thrilled you enjoyed the muffins Caroline. (photos 2-3), Now add all the dry ingredients to the same bowl and mix until just combined, without over mixing. Preheat oven to 375 degrees F and if you're not using a non stick muffin pan, be sure to grease the tins. These muffins pair great with your morning pumpkin spice latte and don’t load you up with sugar! In a medium bowl, whisk together pumpkin, banana, applesauce, sugar, egg whites and milk. The best way to ensure the success of these easy pumpkin banana muffins is to follow the recipe and use the exact …

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