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    MJ & Hungryman ยป Baby/Kid-Friendly Recipes ยป Moist Pumpkin Banana Muffins

    Moist Pumpkin Banana Muffins

    By Min On September 2, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    Three muffins stacked on top of each other with the top one sliced in half.

    These healthy pumpkin banana muffins are super moist and have the perfect balance of natural sweetness and warm fall flavors. Made with simple ingredients, they are packed with protein, iron, and fiber.

    Three muffins stacked on top of each other with the top one sliced in half.

    Easy Pumpkin Banana Muffins

    Pumpkin and banana come together to result in these incredibly moist and delicious fall-flavored muffins!

    These are for you if you can't decide between pumpkin muffins and banana muffins. Not only do these flavors complement each other beautifully, the bananas provide a natural sweetness as well as moisture to the muffins.

    In fact, I use them as the sole sweetener in so many of my baby and toddler-friendly muffin recipes.

    I will tell you upfront that these muffins aren't as sweet like most recipes you may find. But they will be plenty sweet for your little one(s), and you can always adjust the recipe to your liking! Let me show you how!

    And if you are looking for the perfect fall-flavored bread, you need to make this pumpkin banana bread!

    Ingredients

    all the ingredients laid down on a white background

     I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

    • Spelt flour - The beauty of baking with spelt is that it bakes well and produces light, soft, and moist products while adding fiber and protein. If you've never baked with this flour before, I highly recommend giving it a try! If not, see FAQ for substitution suggestions.
    • Pumpkin - be sure to use canned pumpkin puree, NOT pumpkin pie filling! It's a great source of vitamin A and fiber. You can also use homemade pumpkin puree.
    • Bananas - use ripe bananas with plenty of brown spots.
    • Egg - use room temperature egg.
    • White beans - you may either be feeling hesitant about this unusual ingredient or excited to try or both! You can use any white beans, such as cannellini or Great northern beans, or garbanzo (or chickpeas). They lend themselves best to baked goods, like these sweet potato cookies.
    • Pumpkin spice - Combine ground cinnamon, nutmeg, and ginger. You can also use 1 ยฝ teaspoons of pumpkin pie spice instead, if you have it.

    Step by Step Instructions

    A four image collage of cooking process.
    1. In a large bowl, add all the dry ingredients. Stir to evenly combine.
    2. In a food processor/blender, add all the wet ingredients. Puree until smooth.
    3. Combine the wet ingredients into the dry ingredients and combine everything together.
    4. Spoon batter into muffin cups and bake for 20-25 minutes, until inserted toothpick comes out clean.

    Tips for Success (Must Read)

    • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
    • Adjust sweetness level. First try the recipe as is. If you desire a sweeter muffin, choose ONE of these options.
      • Add 3-4 soaked dates (discard the pit and the soaking liquid) to the blender along with the rest of the wet ingredients
      • Add up to 2-4 tablespoons of maple syrup or honey
      • Stir in โ…“ cup dried fruits or chocolate chips at the end
    • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.

    Equipment

    I've had my blender for over 7 years and use it for everything as I don't own a food processor. It is well worth the investment.

    I use it to make all my blender muffins, dips/sauces, smoothies, veggie nuggets, pancakes..It's so fantastic, I can't recommend it enough!

    I also love using this silicone muffin tin because nothing sticks!! There's no need to grease or use muffin liners.

    Variations

    While delicious as is, if you'd like to invite more texture and fun, here are some add-ins to try:

    • Pecans or walnuts (be sure to finely chop for babies)
    • Mini chocolate chips
    • Dried fruit (e.g. cranberries, raisins and dates)

    Serving Suggestions

    For Babies and toddlers

    These soft, moist muffins are great for breakfast, as an afternoon snack, or added to your kidโ€™s (or your) lunchbox!

    Leave out the maple syrup. Even though it's not refined, it's still considered an added sugar, which you want to try to avoid until 2.

     And to make every bite count when not much is being eaten (esp. during those first several months), spread any of these various toppings on top:

    • Unsweetened applesauce or other mashed fruits, like banana, mango, peach, avocado
    • Plain whole fat yogurt
    • Peanut or nut butter
    • Dips (e.g hummus, guacamole, nut-free broccoli white bean pesto)

    Best First Foods for Baby Led Weaning

    An overhead shot of muffins cooling on a wire rack.

    Frequently Asked Questions

    What is spelt flour?

    Spelt is an ancient grain and is in the same family as wheat, barley, and rye.ย ย 
    Compared to wheat, it's more water-soluble, easier to digest, and contains higher amounts of fiber and protein. It also tastes nuttier and mellower.

    People who have a difficult time digesting wheat may have better results with spelt.ย 

    What is a good alternative to spelt flour?

    You can use all purpose flour or white whole wheat flour, which is what I mainly use. I would not use all whole wheat flour as the muffins will turn out too dense.

    Instead, you can use 1 cup all purpose flour and ยฝ cup whole wheat flour. ย 1:1 gluten free flourย or oat flour is an option too, if gluten free. Almond flour will not work.

    Can I make these pumpkin muffins egg-free?

    While I haven't tried it, many moms have shared that these worked well with flax egg! Combine 1 tablespoons of flaxseed meal (ground flaxseed) and 3 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.

    One mom suggested using 3 tablespoons of aquafaba (or juice found in canned beans). She said the muffins turned out super moist and fluffy, and she preferred it over the flax egg.

    Storage Suggestions

    The texture was similar when left out or refrigerated. I will say when refrigerated, the banana flavor becomes more pronounced so the muffins taste sweeter. 

    When left at room temperature, youโ€™ll taste more of the pumpkin and beans. So itโ€™s up to you.

    If you leave at room temperature, the muffins will be good for 1-2 days in an airtight container. Refrigerated 3-5 days. Frozen 3 months.

    Favorite Muffin Recipes

    • Healthy Yogurt Muffins (So Moist)
    • Healthy Carrot Banana Muffins
    • Moist Banana Spinach Muffins
    • Easy Savory Vegetable Muffins

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    Three muffins stacked on top of each other with the top one sliced in half.

    Healthy Pumpkin Banana Muffins

    These healthy pumpkin banana muffins are super moist and have the perfect balance of natural sweetness and warm fall flavors
    5 from 21 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Author: Min | MJ and Hungryman

    Equipment

    • Blender
    • Mixing Bowls
    • Muffin Pan

    Ingredients

    Dry Ingredients

    • 1 ยฝ cup spelt flour
    • 1 teaspoon baking powder (aluminum-free)
    • ยฝ teaspoon baking soda
    • 1 teaspoon cinnamon
    • ยฝ teaspoon nutmeg
    • ยผ teaspoon ginger

    Wet Ingredients

    • 2 medium over ripe banana (240g weighed without the peel)
    • ยพ cup (180g) unsweetened pumpkin puree
    • 1 egg , see note
    • ยฝ cup (90g) canned white beans, rinsed and drained (look for no or low-salt-added)
    • 1 teaspoon vanilla extract
    • (Optional) maple syrup, dates, dried fruits (see note)

    Instructions

    • Preheat oven to 350 degrees Fahrenheit.
    • In a large bowl, add all the dry ingredients. Stir to evenly combine.
    • In a food processor/blender, add all the wet ingredients. Puree until smooth.
    • Combine the wet ingredients into the dry ingredients and combine everything together. Don't overmix.
    • Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-25 minutes, until inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

    Notes

    Egg-free? You can substitute with flax egg or aquafaba (Refer to the FAQ section above)
    Adjust sweetness level. First try the recipe as is. If you desire a sweeter muffin, choose ONE of these options.
    • Add 3-4 soaked dates (discard the pit and the soaking liquid) to the blender along with the rest of the wet ingredients
    • Add up to 2-4 tablespoons of maple syrup or honey
    • Stir in โ…“ cup dried fruits or chocolate chips at the end
    Refrigerate for 3-5 days. Freeze for up to 3 months.
    ย 

    Nutrition

    Calories: 102kcal | Carbohydrates: 19g | Protein: 4g | Fiber: 4g | Sugar: 3g
    Course Snack
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, Iโ€™m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Crystal says

      November 21, 2022 at 6:53 am

      Iโ€™ve been making many of your recipes and love how simple, nutritious and tasty they are. I love the idea of using beans in this recipe. However, Iโ€™m trying to reduce orange-colored foods for my child, what can I substitute for the pumpkin?

      Reply
      • Min says

        November 21, 2022 at 11:40 am

        I haven't tried but maybe applesauce?

        Reply
    2. Judy Zhen says

      September 22, 2022 at 2:55 pm

      Is the spelt flour supposed to be white or whole grain?

      Reply
      • Min says

        September 22, 2022 at 8:59 pm

        It's whole grains!

        Reply
    3. Jennifer says

      January 26, 2022 at 3:00 pm

      Can you make with garbanzo beans?

      Reply
      • Min says

        January 27, 2022 at 5:59 am

        Sure!

        Reply
    4. Amy says

      November 17, 2021 at 6:07 pm

      5 stars
      Great recipe! My toddler loves the taste and I love the extra iron he gets from the beans.

      Reply
    5. Kyra says

      November 10, 2021 at 12:46 pm

      5 stars
      My one and three-year-olds both love these muffins, and I love the protein from the beans and all the good stuff from pumpkin. Another great muffin from Min!

      Reply
      • Min says

        November 10, 2021 at 7:28 pm

        Thanks so much!!

        Reply
    6. Jacqueline Fioritto says

      November 10, 2021 at 10:13 am

      5 stars
      My son tried these and loved them!

      Reply
      • Min says

        November 10, 2021 at 10:29 am

        So glad to hear!

        Reply
    7. Kari says

      October 20, 2021 at 11:41 am

      Can you substitute chickpeas for the white beans?

      Reply
      • Min says

        October 20, 2021 at 4:06 pm

        Sure!

        Reply
    8. Toki says

      October 06, 2021 at 7:26 pm

      Hi. Would I b able to substitute oat flour for the spelt?

      Reply
      • Min says

        October 06, 2021 at 7:49 pm

        Sure!

        Reply
    9. Sara says

      October 01, 2021 at 12:52 pm

      Hi is there a replacement for spelt flour?

      Reply
      • Min says

        October 02, 2021 at 10:02 pm

        You can use all purpose, whole wheat, white whole wheat flour

        Reply
    10. Hansi says

      August 29, 2021 at 5:34 am

      Hi Min,

      Love your recipes. I have a nearly 10 month old that's nearly always constipated so im trying to avoid banana. Is there a banana substitute that you could recommend for your recipes? And do you have any suggestions on recipes that's good for constipation.

      Thanks so much

      Reply
      • Min says

        August 29, 2021 at 7:58 pm

        hi! Actually ripe bananas are fine for constipation. It's the green ones that you want to avoid. But if you want to avoid still, try applesauce

        Reply
    11. Codi says

      August 05, 2021 at 2:12 pm

      My baking powder has a form of aluminum in the ingredient list. Is that okay?

      Reply
      • Min says

        August 06, 2021 at 6:29 am

        I would avoid using it as you may notice a metallic taste.

        Reply
    12. Cecelia Dissanayake says

      November 21, 2019 at 8:45 am

      5 stars
      A friend of mine told me about your blog and I am so glad she did! My little one is picky when it comes to vegetables and beans so I love finding recipes where they are snuck in like this! I've already made her the egg and veggie pancakes and they were a hit. I'm sure these muffins will be too. Thank you for sharing these recipes and your nutrition knowledge!

      Reply
      • Min says

        November 21, 2019 at 9:13 am

        Hi sweet mama! Thank you so much for leaving me such an encouraging comment! I hope these muffins will be a hit too!

        Reply
    13. Sara Andersen says

      November 10, 2019 at 12:02 pm

      I just discovered your ig-account and have already followed five of your recipes - I love them! These muffins are great and my 20 months old son loved them ๐Ÿ™‚ Thank you for developing all these recipes, especially the ones using beans, lentils and a lot of nuts!

      Reply
      • Min says

        November 10, 2019 at 1:24 pm

        Hi sweet mama! Thank you so much for leaving me this lovely comment ;). It's super encouraging and def motivates me to keep sharing more and more kid-friendly recipes! I just got done developing another recipe and guess what? it includes beans hehe

        Reply
    14. Denise says

      November 03, 2019 at 8:15 pm

      5 stars
      I just made these and my 10 month old LOVED them! I noticed that the inside is chewy instead of fluffy. Is that intended?

      Reply
      • Min says

        November 03, 2019 at 9:01 pm

        Hi! I'm so glad these were a hit! Did you use spelt flour? It's actually supposed to be pretty soft and moist...If you head over to my Instagram @kidfriendly.meals, you'll be able to see a cooking demo in my story highlights under "baking." You can also see what the inside looks like too. Hope it's helpful!

        Reply
        • Denise says

          November 06, 2019 at 10:38 pm

          I used all-purpose flour. That may have been the issue. I will try again with spelt flour. Thanks!

          Reply
    15. Liza says

      October 30, 2019 at 1:34 am

      5 stars
      I like the simplicity of the recipe. Hope, my lo will like it. My only question is if you know why the taste is a bit bittet. Is it because of the flour or a spice?. I also added nutmeg to the mix.

      Reply
      • Min says

        October 31, 2019 at 7:36 pm

        Hi! I'd check your baking powder first! Recommend using an aluminum-free one. Hope your lo (and the rest of the family) enjoy these muffins ๐Ÿ˜‰

        Reply
    16. Sally says

      October 29, 2019 at 10:42 pm

      In the picture above, there's nutmeg included but it is not listed in the ingredients list. Do we need to include it and if so, what is the measurement? Thanks!

      Reply
      • Min says

        October 30, 2019 at 5:33 am

        Thanks so much for mentioning it! 1/2 teaspoon!

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope youโ€™ll enjoy all the recipes and tips that I share on what and how to feed your child!

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