icon-account icon-glass
Special Diets:
Seasons & Holidays:
pumpkin banana muffins recipe

Pumpkin-Banana Muffins Recipe

Posted on

Indulge in these seasonal muffins, which are perfect for breakfast, dessert, or a sweet afternoon treat.

Total time:  29 M  10 S
Servings:  12
Calories:  103


  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 banana
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. kosher or sea salt
  • 1 cup pumpkin puree
  • 3/4 cup whole wheat flour
  • 1/4 cup flaxseed

Nutritional Information

  • Serving Size: 1 muffin
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 35mg
  • Sodium: 177mg
  • Carbohydrates: 19g
  • Fiber: 2g
  • Sugar: 11g
  • Protein: 3g


  1. Preheat oven to 350°F.
  2. Add first 4 ingredients to FourSide or WildSide+ jar in order listed and secure lid. 
  3. Select "Whole Juice" or blend on Medium High (speed 6 or 7) for 50-60 seconds. 
  4. Add remaining ingredients to jar and secure lid. 
  5. Press "Pulse" 7–10 times or until dry ingredients are barely incorporated; do not overblend.
  6. Allow batter to rest 5–10 minutes. Pour muffin batter into muffin tin.
  7. Bake for 15–18 minutes or until toothpick inserted in center of muffin comes out clean.

More Recipes

Green Beans Baby Food Recipe
Green Beans Baby Food Recipe
Green beans can be a great first-stage solid food for babies. The tasty green vegetable is packed full of vitamins A ...
Caramel Frappe Recipe
Caramel Frappe Recipe
This refreshing caramel frappe recipe is a popular dessert and afternoon pick-me-up. It's a sweet treat that can be a...
Avocado Soup Recipe
Avocado Soup Recipe
Contrary to popular belief, guacamole isn't the only way to eat avocados. Avocado soup makes a delicious, healthy app...

Older Post Newer Post


  • How many muffins does this recipe make?

    j9perry on

  • Looks perfect – and I have all the ingredients! =) Could I substitute oats for the flour – and if so, how much?

    Cassie on

  • It should make 12.

    Blendtec on

  • I love this recipe. The only issue that I have is that I find the wet ingredients almost overwork my blender and I have to hand stir in the dry ingredients because it is all too thick to ‘pulse.’ I have read and re-read this recipe to see if I am missing a wet ingredient but I am not. I just made it for the second time and the same thing happened.

    Alex on

  • Hi Cassie. You can substitute oat flour and use the same amount that the recipe calls for.

    Blendtec on

  • Love this recipe. The only problem that I am having is I find the wet ingredients are almost over working my Blendtec, let alone when I add the dry ingredients. I have to hand stir in the dry. I thought that I might have been missing a wet ingredient, but no. I have just made them for the second time this week and it was the same experience. Thoughts?

    Alex on

  • Dianne
    Can you bake this into bread and if so, what temp. and time?

    Dianne on

  • Hi Alex, the blender should do it all. Are you adding the first four ingredients first?

    Blendtec on

  • do theses have to be stored in the refrigerator

    T on

  • no fat and they taste really good, little clean up when I make muffins in my blendtec!

    Linda on

  • Can I make these with coconut flour

    rachel on

  • No, they don’t have to be.

    Blendtec on

  • I made these this morning and they were a big hit! I added more spices (upped the cinnamon and added ginger). I also had to use about a quarter cup applesauce as I was a little short on pumpkin. I will make these again!

    Laura S on

  • You should be able to. Just make sure to find the right substitution ratio – you should need less coconut flour than you would whole wheat flour.

    Blendtec on

  • We’re so happy you enjoyed them!

    Blendtec on

  • I used organic pumpkin and found the finished product much too moist (almost uncooked). I will try it again with regular canned pumpkin. I also added more spice as I found the batter a little bland. I would definitely recommend doing the toothpick test to check for done-ness to avoid underbaking.

    Shar on

  • I’ve noticed a lot variation of consistency in canned pumpkin, maybe the brand you’re using is a thicker one. I bet you could just add a bit of water or apple juice.

    Wesley Lebeau on

  • Hi Can I substitute with almond flour to make it low carb?

    LuLu on

  • I doubled the recipe and knew it would be too much for the blendtec to add the dry ingredients to the wet so I just transferred the wet to a kitchen-aid mixer & used the batter blade to incorporate. I always go off-recipe & used carrots in place of the pumpkin, added banana, fresh ginger & some applesauce to make a puree. At the end I also tossed in raw sunflower seeds & dark raisins. Voila! Susie’s variation muffins. I rarely tell people what’s in them until after they’ve consumed several!!

    Susan Hicks on

Leave a comment

Please note, comments must be approved before they are published