Healthy Pumpkin Banana Muffins Recipes

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HEALTHY PUMPKIN BANANA MUFFINS



Healthy Pumpkin Banana Muffins image

Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!

Provided by my2girls

Categories     Quick Breads

Time 45m

Yield 30 muffins

Number Of Ingredients 17

1 1/2 cups all-purpose flour
2 cups whole wheat flour
2/3 cup rolled oats
1/2 cup oat bran
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
3 ripe bananas, mashed
1 cup applesauce
15 ounces canned pumpkin
4 eggs, lightly beaten
1 cup granulated sugar
1 cup packed brown sugar
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.
  • Grease or line muffin tins with paper liners.
  • Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
  • Using whisk or spoon, stir until well mixed.
  • Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
  • Gradually beat in flour mixture.
  • Beat just until combined.
  • Spoon into prepared pans or tins (fill cups until just about full).
  • Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
  • Remove muffins from pan and cool on wire rack as soon as they come out of the oven.
  • Makes about 30 hearty muffins.
  • These freeze well!

Nutrition Facts : Calories 173.3, Fat 3.8, SaturatedFat 0.6, Cholesterol 24.8, Sodium 221.2, Carbohydrate 33.4, Fiber 2.8, Sugar 15.9, Protein 4

HEALTHY PUMPKIN BANANA MUFFINS



Healthy Pumpkin Banana Muffins image

Healthy Pumpkin Banana Muffins are the perfect breakfast when you're headed out the door. No refined sugar means these muffins aren't overly sweet.

Provided by Krysten

Categories     Breakfast

Time 31m

Number Of Ingredients 13

2 Ripe Bananas
1 cup Pumpkin Purée
1/4 cup Date Paste (recipe linked in notes or use honey)
2 Eggs
1 tsp. Vanilla
1/4 cup Avocado oil
2 1/4 cups White Whole Wheat Flour
1/3 cup Quick Oats
1/4 cup Ground Flax
1/4 cup Hemp Seeds
1 tsp. Baking Powder
1.5 tsp. Baking soda
1/2 tsp. Salt

Steps:

  • Preheat Oven to 350 degrees. Mix together all the wet ingredients, add in the flour 1/2 cup at a time (don't over mix ).
  • Add in the hemp seeds, flax seeds, oats, baking powder, baking soda and salt. Mix together until just combined.
  • Scoop into muffin liners (makes 16-18 muffins sprinkle with extra oats and seeds for garnish.)
  • Bake at 350 for 20-22 minutes or until a tooth pick comes out clean. .
  • Allow to cool and enjoy with a little butter or on their own!

HEALTHY PUMPKIN BANANA MUFFINS



Healthy Pumpkin Banana Muffins image

This is a variation of our whole wheat muffins base recipe. Packed with fresh fruit and veggies, whole grains, nuts, and a touch of spice, these healthy pumpkin banana muffins are going to become a staple in your house!

Provided by Vahista Ussery, MS, MBA, RDN

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 12

1 ½ cups white whole wheat flour*
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup chopped toasted pecans
1 medium banana (~½ cup mashed)
1 cup pumpkin puree
½ cup buttermilk
½ cup packed brown sugar
¼ cup canola oil
2 large eggs

Steps:

  • Preheat oven to 350° F. Prepare a 12-cup muffin pan with nonstick spray or muffin liners.
  • In a large bowl, gently whisk flour, cinnamon, baking soda, baking powder, and salt. Add pecans to flour mixture. Toss to evenly coat.
  • In a separate medium bowl, mash the banana. Add the pumpkin, buttermilk, brown sugar, oil, and eggs. Whisk to combine.
  • Add buttermilk mixture to flour mixture. Using a spatula, fold ingredients just until moistened. Do not overmix.
  • Use a ¼ cup portion scoop to divide out the batter. Cook for 18-20 minutes, or until a toothpick inserted comes out clean. Enjoy!

PUMPKIN BANANA MUFFINS



Pumpkin Banana Muffins image

Moist, tender and warmly spiced Pumpkin Banana Muffins are the perfect make-ahead breakfast or snack for Fall. Made with the overripe bananas languishing on your countertop and canned pumpkin purée, these easy-to-make treats are satisfying without being too sweet.

Provided by Peter G

Categories     Breakfast     Brunch

Time 40m

Number Of Ingredients 11

300 grams spelt flour (white (can sub with all purpose))
100 grams brown sugar (can use coconut sugar or regular sugar)
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
225 grams (1 cup) pumpkin puree ((mashed pumpkin))
2 bananas (mashed preferably over ripe)
80 grams butter (melted)
60 ml milk (regular or plant based)
1 egg
1 tsp vanilla extract ( or paste)

Steps:

  • Start by preheating your oven to 180C (360F). Prep your muffin tin with muffin liners and give them a quick once over with non-stick cooking spray.
  • In one bowl, mix together the pumpkin puree, mashed bananas, melted butter, milk and egg.
  • In a separate bowl whisk together the spelt flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
  • Tip the dry ingredients into the wet, then stir until just combined and no pockets of dry ingredients remain.
  • Fill the muffin cups *almost* to the top. Pop them in the oven and bake for about 20 minutes, or until a toothpick comes out clean.
  • Allow to cool on a wire rack and when cool enough to handle, enjoy!

Nutrition Facts : ServingSize 1 muffin, Calories 213 kcal, Carbohydrate 33 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g

WHOLE WHEAT PUMPKIN-BANANA MUFFINS



Whole Wheat Pumpkin-Banana Muffins image

Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!

Provided by Vseward Chef-V

Categories     Quick Breads

Time 40m

Yield 30 muffins

Number Of Ingredients 18

1 1/2 cups all-purpose flour
2 cups whole wheat flour
2/3 cup rolled oats
1/2 cup oat bran
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
3 ripe bananas, mashed
1 cup applesauce
15 ounces canned pumpkin
4 eggs, lightly beaten
1 cup granulated sugar
1 cup packed brown sugar
1 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • Grease or line muffin tins with paper liners.
  • Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
  • Using whisk or spoon, stir until well mixed.
  • Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
  • Gradually beat in flour mixture. Once mixtures are combined, stir in walnuts.
  • Spoon into prepared pans or tins (fill cups until just about full).
  • Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
  • Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Nutrition Facts : Calories 173.5, Fat 3.8, SaturatedFat 0.6, Cholesterol 24.8, Sodium 221.2, Carbohydrate 33.4, Fiber 2.8, Sugar 15.9, Protein 4

PUMPKIN-BANANA-OAT MUFFINS



Pumpkin-Banana-Oat Muffins image

Delicious, healthier, grab-and-go snack combines oats, pumpkin, and banana with autumn spices and Greek yogurt.

Provided by Alyssa Parisette-Sparks

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 22

1 cup all-purpose flour
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 stick butter, softened
½ cup brown sugar
¼ cup white sugar
2 eggs
½ cup vanilla Greek yogurt
1 teaspoon vanilla extract
1 cup pumpkin puree
¾ cup mashed ripe bananas
½ cup semisweet chocolate chips
½ cup chopped toasted pecans
1 cup vanilla-coconut granola
¾ cup semisweet chocolate chips
½ cup chopped toasted pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
  • Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
  • Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 51.1 g, Cholesterol 51.8 mg, Fat 23.9 g, Fiber 5 g, Protein 7.2 g, SaturatedFat 9.5 g, Sodium 469.1 mg, Sugar 29 g

FAT-FREE BANANA-PUMPKIN MUFFINS



Fat-Free Banana-Pumpkin Muffins image

This is a recipe I made up to make muffins that were fat-free, so just a little more wholesome. Basically, it's a mix of pumpkin bread and banana bread, but without butter or oil. This recipe is good for adapting to those that do not care about it being fat-free. Adding mini chocolate chips makes the muffins sweeter, but still not too unhealthy.

Provided by ffler

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

cooking spray
4 large overripe bananas
¾ cup brown sugar
⅔ cup pumpkin puree
⅓ cup egg whites
¼ teaspoon allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon grated orange zest
2 cups whole wheat flour
1 ⅛ teaspoons baking soda
¼ teaspoon salt
1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  • Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.
  • Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.
  • Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.
  • Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 44.1 g, Fat 4.9 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 216.2 mg, Sugar 22.8 g

PUMPKIN BANANA MUFFINS



Pumpkin Banana Muffins image

These pumpkin banana muffins are the perfect bite-sized snack for fall. -Desiree Rasch, Blue Springs, Missouri

Provided by Taste of Home

Time 35m

Yield 15 muffins.

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup mashed ripe bananas (about 2 small)
1/3 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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