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.


  • rachel

    Can I make these with coconut flour

  • Blendtec

    No, they don’t have to be.

  • Laura S

    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!

  • Blendtec

    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

    We’re so happy you enjoyed them!

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