These healthy Pumpkin Banana Muffins are soft, fluffy and make the perfect cozy fall snack. They’re made with oat flour, almond flour and pumpkin pie spice, and then topped with an easy coconut butter glaze.
I hope you aren’t tired of pumpkin recipes just yet, because these Pumpkin Banana Muffins are a must for fall!
The combination of banana and pumpkin flavours works so well together and helps create super moist and tender muffins.
They’re also made with wholesome ingredients and lightly sweetened, making them healthy enough to enjoy for breakfast (with protein of course!) and the perfect pairing for a hot cup of coffee!
If you’re looking for more healthy muffin recipes, my zucchini muffins are always a hit with both adults and kids!
Ingredient notes
- Oat flour: you can easily make your own oat flour by blending rolled oats in a blender or food processor until you have a fine powder. If you’re gluten-free, make sure that you’re using certified gluten-free oats or oat flour.
- Almond flour: I recommend using blanched almond flour.
- Banana: for some natural sweetness and that delicious banana flavour. Make sure that your bananas are ripe and at least have some brown spots on them. The riper your bananas, the sweeter your muffins will be.
- Pumpkin puree: use pure pumpkin, not pumpkin pie filling.
- Eggs: helps to hold the muffins together. Using room temperature eggs prevents the melted butter from hardening in chunks.
- Butter or coconut oil: I used grass-fed butter, but coconut oil also works! Alternatively you could use avocado or olive oil.
- Maple syrup: helps sweeten the muffins.
- Pumpkin pie spice: for those warming flavours. I prefer making my own spice blend but store-bought will also work.
- Baking powder and soda: to help the muffins rise.
- Apple cider vinegar: apple cider vinegar helps to give the muffins a light and airy texture. It also helps them to rise more.
- Vanilla extract: add a subtle and delicious flavour.
- Pecans: Feel free to skips these, but I love the additional crunch and flavour they add to the muffins.
Tips & tricks
- Don’t overmix the batter: to avoid dense muffins, make sure to fold the wet and dry ingredients together until just combined. Don’t worry if there are still a few lumps of flour!
- Cook the muffins at a high temperature to start: starting them at a high temp and then reducing it helps produce taller, fluffier muffins.
- Fill the liners almost to the top: this also helps to create taller muffins with more of a dome shape.
- Let the muffins cool before eating: the muffins will be fairly delicate when they first come out of the oven so it’s best to let them cool down first.
Are these pumpkin banana muffins healthy?
These muffins are made with wholesome ingredients, lightly sweetened and are a lot healthier than traditional muffins, which are often packed with sugar and can lead to blood sugar spikes.
I love using a combination of oat flour and almond flour in my baked goods, which are more nutritious than regular white flour and adds a good dose of fibre and healthy fats. It also helps to make them more blood sugar friendly.
Pumpkin puree is also a great addition to baked good, especially this time of year! Pumpkin is packed with fibre, vitamin A and C, potassium and manganese.
How to store
Make sure that the muffins are completely cool before storing. Place in an airtight container lined with paper towel and store at room temperature for up to 2 days or in the fridge for up to a week, although storing in the fridge will slightly alter their texture and flavour.
These muffins also freeze really well! Individually wrap and then store in an airtight container or a freezer bag. Let thaw at room temperature and enjoy!
More pumpkin recipes to try
Pumpkin Banana Muffins (Gluten-Free)
Ingredients
Muffins:
- 1 cups oat flour spooned and leveled
- 1 cup almond flour spooned and leveled
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 ripe medium bananas mashed
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 eggs room temperature
- 1/4 cup butter or coconut oil melted and cooled slightly
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/3 cup pecans roughly chopped (for topping - optional)
Coconut butter drizzle (optional)
- 2 tbsp coconut butter
- 1-2 tsp maple syrup depending on how sweet you want it
- 1 tbsp almond milk
Instructions
- Preheat oven to 425F and line 10 muffin cups with liners.
- Whisk together the oat flour, almond flour, pumpkin pie spice, baking powder, baking soda and sea salt.
- To another bowl, add the banana, pumpkin, eggs, butter, maple syrup, vanilla, and apple cider vinegar. Whisk well to combine.
- Add the wet ingredients to the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
- Divide the batter between muffins cups, filling almost to the top of the liners, and sprinkle with pecans. Add water to the muffins cups that are unused.
- Bake at 425°F for 5 minutes (this helps to give the muffins more height). Turn the temperature down to 350°F (don’t open the oven door) and bake for 13-15 more minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let muffins cool in the pan for a few minutes before moving to a wire rack to cool completely.
- To make the coconut butter drizzle, warm coconut butter in a small saucepan over low heat. Once softened, remove from the heat and add the maple syrup and almond milk. Add additional milk as needed to get a pourable consistency. The mixture will thicken as it cools.
