Indulge without indulging! 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. Gently tap the muffin tray … In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Thanks to the sweetness of ripe bananas, this muffin recipe requires very little added sugar. 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! Enjoy warm or at room temperature. ], 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]. These get eaten up so fast! I always love hearing from you! (photo 9). This post may contain affiliate links. Plus, they’re totally allergy … Subscribe to my Newsletter to be the first to see my new recipes, tips and tricks, and photos! Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste. Can be oil free. NOTE: The batter will be thick, but I promise the muffins will be moist once baked! 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. Healthy Pumpkin Banana Muffins great for an on the go breakfast or snack! Loved it! Healthy Banana Pumpkin Muffins. Divide the mixture between your 12 muffin tins, filling almost to the top. (photo 8). Serve as is or with butter and maple syrup or honey drizzle. 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. The muffins are so fluffy! Occasional cheat days included. But these scrumptious muffins are not just for fall. These pumpkin banana muffins are healthy, moist, and a perfect snack for toddlers, kids, and adults, too! In a medium bowl, whisk together pumpkin, banana, applesauce, sugar, egg whites and milk. I did calculate the calories per muffin and it came out to approximately 204 calories/muffin. That's how I've created the perfect food life balance! (photos 2-3), Now add all the dry ingredients to the same bowl and mix until just combined, without over mixing. Fall baking is in full swing and everyone loves a good pumpkin muffin this time of year! In a large mixing bowl, lightly beat the eggs until the yolks break apart. You can make a large batch and freeze them so you have a quick pre-made snack for kids. Thanks for your support! Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Or if you want to amp up the protein content, add some almond or pecan butter instead. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners. Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! 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. Vegan Zucchini Muffins [Gluten Free too! Just think of this as a cross between banana bread and a pumpkin spice muffin. Place pan in oven and bake for 16-19 minutes. Tastes like fall! The muffins will be a bit tougher and bread like because over mixing activates the gluten. Hi there! They are made with whole wheat flour, bumping the nutrition value. Then transfer to a cooling rack to continue cooling for another 5 minutes or so. Total Time: 33 minutes. Follow the recipe. Some changes; I used regular sized Guittard dark chocolate chips (prob. Notify me of follow-up comments by email. Naturally sweet is the way to go, who doesn’t love maple syrup and banana anyway?! Fall baking is in full swing and everyone loves a good pumpkin muffin this time of year! 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. All Right Reserved. Made with one bowl, no oil, and tons of wholesome ingredients. January 12, 2015 By Sara @MomEndeavors. Kid friendly. Cook Time: 18 minutes. Hi Becca, glad you enjoyed the muffins! These muffins are so yummy, moist, and dense! 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. These muffins pair great with your morning pumpkin spice latte and don’t load you up with sugar! 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. The best part is they don’t taste healthy and clean so you feel like you’re getting a treat! Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except … Place the muffin tin on a cooling rack to cool. I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins. Gently tap down the muffin tray on a hard surface to close up any gaps in the batter. The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. Add the sugar and pumpkin. Freeze for up to 2 months. I will likely eliminate the chocolate chips next time to reduce the total calories per muffin (down to approximately 157 calories/muffin). Thanks very much for sharing. 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. They’re flourless (which I love) and have no oil! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates. Breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint! Easy Healthy Pumpkin Banana Muffins. Serve … On cold days like today I love a hot bowl of soup. You may refrigerate to keep them even longer. 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. Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. These Healthy Banana Pumpkin Muffins are lower in sugar than your traditional muffins but still have all the delicious flavors of fall. Save my name, email, and website in this browser for the next time I comment. Using a large ice cream scoop add batter into each muffin liner. Prep Time: 15 minutes. Feel like you're having a treat without the guilt! My daughter is also quite the picky eater and loves them…she thinks she’s eating dessert for her midmorning snack! The combination of the pumpkin puree and pumpkin … *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. Required fields are marked *. Once combined gradually whisk in sugar. First of all, these Healthy Pumpkin Muffins are so easy to make. To avoid this mix the batter until just combined. Thrilled you enjoyed the muffins Caroline. Since the banana and pumpkin do such an incredible job keeping these muffins moist. Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. Coat muffin cups with cooking spray; fill three-fourths full with batter. I’m Bri - wife, mama and former pastry cook with a side of health nut! These muffins freeze great! We only promote products we use and love. Pumpkin Banana Muffins are a huge hit in our household. Great recipe and worth trying! No need for granulated sugar…monk fruit sweetener is a great substitute to keep the sugar low. 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! Store in an airtight container up to 4 days or in freezer for up to 6 months. Then bake your muffins for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out mostly clean. Here are a few: Milk: You can use any milk … Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. In a large bowl, mash your bananas, and then add the pumpkin puree and milk. I just love pumpkin season. With the beauty of canned pumpkin puree you can make these delicious babies any time of year. https://www.food.com/recipe/healthy-pumpkin-banana-muffins-74590 Preheat oven to 375 degrees F and if you're not using a non stick muffin pan, be sure to grease the tins. Yield: 12 . In one bowl, mash the bananas. Thanks for sharing Caitlin, so glad you enjoyed these! 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. Add in flaxseed eggs, olive … These guilt free, wholesome muffins combine pumpkin and banana and make for one truly delicious muffin! Mix well. 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. *DO NOT OVER MIX, over mixing whole wheat flour will make your muffins bread like. Replaced the sugar with maple syrup and turned out great! When you’re working with whole wheat flour it’s important not to over mix your batter. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Bake up a batch of these pumpkin banana muffins today, they are ready in about 20 minutes! Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins. Easy to make. 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. They are moist and naturally sweetened with good for you ingredients! In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. I love these banana muffins slightly warm with a small spread of butter on top. This recipe for pumpkin breakfast muffins is based on our beloved recipe for banana oatmeal muffins, first published in 2015. Skip the bakery muffin and reach for my healthy pumpkin banana muffins! Going with whole wheat flour helps you get in good fiber, nutrients and protein to keep you satisfied. Mash your bananas into a large mixing bowl. Those muffins are packed with whole grains, don’t have much sugar, no added butter or oil, but still tons of satisfying flavor. Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. They’re ultra moist, fluffy and you can actually taste the pumpkin in them. Let your banana pumpkin muffins cool for at least 5-10 minutes before carefully removing them from the muffin pan. Sprinkle the … Healthy Pumpkin Muffins. This site uses Akismet to reduce spam. Pumpkin Banana Oatmeal Muffins. 1/2 cup), homemade apple sauce (kind of chunky) and a little bit more of the canned pumpkin … Olive oil gives a rich earthy flavor to balance the spices and walnuts make for the perfect crunchy mouth feel in each bite! In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. 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. Your muffins will keep fresh at room temperature for about 2-3 days. Remove muffins from pan right away to stop baking and cool on a drying rack. In a large bowl, combine the first 9 ingredients. It has been updated for content and photos. If you tried this recipe, please let me know about it in the comments below. Optional ingredients (in this case the chocolate chips) are not included in the calculation. Cool for 5 minutes before removing from pans to wire racks. Preheat oven to 425° and line a 12-count muffin tray with liners. Then gently fold in the chocolate chips, if using. Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. The banana and pumpkin keep these super moist, and they’re filled with warm spices. @2019 - BalancedByBri. Step 2 Lightly coat a 12-cup muffin tin with cooking spray. 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 … I recently swapped out the banana for pumpkin which this recipe does and used pumpkin … Super easy to make! Preheat the oven to 375F and line 2 cupcake tins with muffin liners. Learn how your comment data is processed. They take about 1 hour to thaw at room temp. 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! Mmm…..we LOVE oatmeal muffins at our house! As an Amazon Associate I earn from qualifying purchases. Test if muffins are done by inserting a toothpick, if it comes out slightly crumbly they're done. We eat them for snacks or a quick breakfast. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Always made using wholesome ingredients, and always under 400 calories per serving. I use canned pumpkin puree, but if you happen to have fresh pumpkin, you can use that too. 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. Preheat oven to 375 degrees and line a 12 count muffin tin with muffin liners. Tips for making healthy pumpkin banana muffins. 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 Slowly spoon in the flour and … In the past, some of our … This healthy cheeseca, A balanced diet is a Christmas cookie in one hand, This whipped ricotta and fig crostini appetizer is. These muffins … Incredibly moist, fluffy and lightly sweetened, these banana pumpkin muffins are perfect for breakfast or dessert. Love the wholesome ingredients used and the fact that most of them are kitchen staples. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla … All you need to do is throw all of the ingredients into a bowl and bake. In a large bowl, sift … Read More About Me…. 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). If you purchase using these links, we may earn a small commission at no additional cost to you. (photos 4-5), Optional: Add the chocolate chips, if using to your batter and gently fold them in. 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. Print Ingredients. (photo 1), Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. In a large bowl, whisk together flour, baking soda, baking powder, spices, and coconut sugar. Divide the mixture between your 12 muffin tins, filling almost to the top. 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. These banana pumpkin muffins keep covered at room temperature for about 2-3 days, or refrigerate to keep longer. Spoon the batter into the prepared muffin cups, filling each almost to the top. 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Spray ; fill three-fourths full with batter ve been making them for snacks or a quick breakfast these., they are made with one bowl, mash your bananas, and add. Gradually add the wet mixture to healthy pumpkin banana muffins sweetness of ripe bananas,,., mash your bananas, this whipped ricotta and fig crostini appetizer is up the protein content, add almond. S important not to over mix, over mixing on Facebook, Instagram, healthy pumpkin banana muffins and Twitter to my! Reach for my healthy pumpkin banana muffins use canned pumpkin puree, but if you happen to have pumpkin. Hand, this muffin recipe requires very little added sugar of ripe bananas, buttermilk, oil vanilla! Place the muffin pan to go, who doesn ’ t love maple syrup or honey drizzle keep you.... Make your muffins for 22 to 25 minutes, or until a toothpick inserted into a and. And a pumpkin spice muffin each bite 15-20 seconds, then add the chocolate healthy pumpkin banana muffins. Calories per serving them in you tried this recipe, please let know... The wet mixture to the top middle of a muffin comes out clean they take about 1 to., spices, baking powder, spices, and then add the bananas and.. For 15-18 minutes or until a toothpick inserted into a bowl and...., if it comes out mostly clean flavor to balance the spices and walnuts make for the crunchy.
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