Pumpkin-Banana Muffins Recipe

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

Overview


Total time:  29 M  10 S

Servings:  12

Calories:  103


Ingredients

  • 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

Instructions

  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.



19 comments


  • Shar

    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.


  • Wesley Lebeau

    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.


  • LuLu

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


  • Susan Hicks

    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!!


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