Let me paint you a picture: it’s 7 a.m., the coffee hasn’t kicked in, your toddler is already asking for “something yummy,” and you’re trying to pack lunches while also remembering where you left your sanity. Sound familiar? Enter: Pumpkin Banana Muffins. These beauties are soft, moist, naturally sweetened, and a total lifesaver on chaotic mornings.
Whether you’re looking for healthy muffins to toss in a lunchbox, or a snack that doubles as breakfast-on-the-go, these are a fall-flavored win. With no refined sugar, wholesome ingredients, and just enough cozy spice, they’re a go-to recipe you’ll want to have on repeat.
Why You’ll Love These Pumpkin Banana Muffins
- Made with ripe bananas and pumpkin for natural sweetness and moisture
- Sweetened only with maple syrup—no refined sugar here!
- Perfect for toddler snacks or grown-up coffee breaks
- Super freezer-friendly muffins for easy meal prep
- Optional chocolate chips = bonus mom points
Ingredients
- ⅓ cup melted coconut oil
- ⅓ cup pure maple syrup
- 2 large eggs
- 2 ripe bananas, mashed
- 1 cup pumpkin puree (canned or homemade)
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups white whole wheat flour (or sub all-purpose or whole wheat)
- ½ cup chocolate chips (optional)
How to Make Them
- Preheat your oven to 350°F and line a muffin tin with paper liners or grease it well.
- In a large bowl, mash the bananas until smooth. Add coconut oil, maple syrup, eggs, pumpkin puree, milk, and vanilla. Stir well.
- Sprinkle in the pumpkin pie spice, baking soda, and salt. Stir again.
- Add the flour and mix gently until just combined. Do not overmix—that’s how muffins turn tough.
- Fold in chocolate chips, if using.
- Spoon batter into muffin cups, filling each about two-thirds full.
- Bake for 22–24 minutes, or until a toothpick comes out clean.
- Let them cool slightly before removing from the tin. Serve warm, or store for later.
Tips for Muffin Success
- No coconut oil? You can sub melted butter or a neutral oil like avocado.
- Make it dairy-free: Use a plant-based milk like almond or oat.
- Use super ripe bananas for maximum sweetness and flavor.
- Want mini muffins? Bake for 12–15 minutes and start checking early.
- Don’t overmix the batter—a few lumps are totally fine.
From My Kitchen to Yours
These muffins started as a kitchen experiment when I had a few sad bananas and half a can of pumpkin left in the fridge. I threw them together, crossed my fingers, and what came out of the oven was pure muffin magic. My toddler devoured two in a row (with chocolate chips, naturally), and I’ve been making them weekly ever since. They’re cozy, reliable, and taste like fall in every bite.
What to Serve With Pumpkin Banana Muffins
These are perfectly delightful on their own, but also pair beautifully with a smear of almond butter, a dollop of Greek yogurt, or alongside your morning latte. Pack them in lunchboxes with fruit and cheese for a balanced kid snack, or enjoy with an afternoon cup of tea.
How to Store and Freeze
Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. They freeze wonderfully! Just wrap individually or place in a freezer bag and store for up to 2 months. To reheat, pop in the microwave for 20 seconds or let thaw overnight.
FAQs About These No Refined Sugar Muffins
Can I make these vegan?
Yes! Use flax eggs and plant-based milk. They turn out soft and tasty every time.
Can I use honey instead of maple syrup?
Sure! Just note the flavor will change slightly. Still delicious.
What age are these good for as toddler snacks?
They’re great for toddlers 1 year and up. Just skip the chocolate chips if you’re avoiding added sugar.
Can I add nuts?
Absolutely. Walnuts or pecans add a nice crunch.
Make Room in Your Freezer for These Muffins
Pumpkin Banana Muffins are the kind of treat that makes you feel like you’ve got your life together (even if you’re still in your pajamas at 10 a.m.). With simple ingredients, no refined sugar, and kid-friendly appeal, they’re ideal for batch baking and freezing ahead. Trust me, your future self (and your snack-hungry toddler) will thank you.
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Pumpkin Banana Muffins
- Total Time: 34 minutes
- Yield: 12 standard muffins 1x
- Diet: Low Fat
Description
These Pumpkin Banana Muffins are moist, naturally sweetened, and perfect for busy mornings, toddler snacks, or cozy coffee breaks. Made with wholesome ingredients like ripe bananas, pumpkin puree, and maple syrup, they’re a fall-inspired treat with no refined sugar and plenty of flavor. Easy to freeze and kid-approved, these healthy muffins are a must-have in your recipe rotation.
Ingredients
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⅓ cup melted coconut oil
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⅓ cup pure maple syrup
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2 large eggs
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2 ripe bananas, mashed
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1 cup pumpkin puree (canned or homemade)
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¼ cup whole milk
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1 teaspoon vanilla extract
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2 teaspoons pumpkin pie spice
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1 teaspoon baking soda
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½ teaspoon salt
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1¾ cups white whole wheat flour (or all-purpose or whole wheat)
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½ cup chocolate chips (optional)
Instructions
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Preheat oven to 350°F. Line or grease a muffin tin.
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In a large bowl, mash the bananas. Stir in coconut oil, maple syrup, eggs, pumpkin puree, milk, and vanilla.
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Add pumpkin pie spice, baking soda, and salt. Stir to combine.
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Gently mix in the flour until just combined—don’t overmix.
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Fold in chocolate chips, if using.
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Spoon batter into muffin cups, filling each about ⅔ full.
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Bake for 22–24 minutes, until a toothpick inserted comes out clean.
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Let cool slightly before serving or storing.
Notes
Substitute coconut oil with melted butter or neutral oil.
Use almond or oat milk for a dairy-free version.
For mini muffins, bake 12–15 minutes.
Skip chocolate chips for younger toddlers.
Muffins freeze well and reheat beautifully.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American