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Pumpkin Banana Muffins
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Pumpkin Banana Muffins

A combination of two classics, pumpkin muffins and banana muffins! The muffins are moist, tender, naturally sweetened, and perfectly spiced. Add chocolate chips for an extra delicious treat. They are perfect for a cozy breakfast or snack.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 253 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the muffins:
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cloves ground
  • 1 cup bananas 3 medium bananas, mashed, overripe
  • 1 cup pumpkin puree canned
  • 1/2 cup pure maple syrup
  • 1/3 cup avocado oil
  • 2 egg at room temperature, large
  • 2 teaspoons vanilla extract pure
  • 1/2 cup chocolate chips optional
For the cinnamon sugar topping:
  • 3 tablespoons turbinado sugar
  • 1/2 teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk together the mashed bananas, pumpkin, maple syrup, oil, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the chocolate chips, if using.
  5. In a small bowl, combine the turbinado sugar and cinnamon.
  6. Divide the batter equally amongst the muffin cups. Sprinkle each muffin with cinnamon sugar mixture.
  7. Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
  8. Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.

Notes

  • You can also use melted and slightly cooled coconut oil or vegetable or canola oil.

Nutrition Information

Calories 253kcal (13%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Cholesterol 28mg (9%) Sodium 139mg (6%) Potassium 227mg (5%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 3247IU (65%) Vitamin C 3mg (3%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 253

% Daily Value*

Calories 253kcal 13%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 139mg 6%
Potassium 227mg 5%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 3247IU 65%
Vitamin C 3mg 3%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.