Pumpkin-Banana Muffins Recipe

pumpkin banana muffins recipe
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.


  • Alex

    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?

  • Dianne

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

  • Blendtec

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

  • T

    do theses have to be stored in the refrigerator

  • Linda

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

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