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