Pumpkin-Banana Muffins Recipe – Blendtec icon-account icon-glass
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Pumpkin-Banana Muffins Recipe

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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


  • 2tsp 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
  • 1cup pumpkin puree
  • 3/4 cup whole wheat flour
  • 1/4 cup flaxseed
  • Nutritional Information

    • Serving Size: 1
    • 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. Bake for 15–18 minutes or until toothpick inserted in center of muffin comes out clean.

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    • 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

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