These healthy pumpkin banana muffins are super moist and have the perfect balance of natural sweetness and warm fall flavors. Plus, they're super simple to make with no added sugar and an unexpected secret ingredient. Grab one for a quick breakfast, snack, or dessert on the go.
Easy Pumpkin Banana Muffins
These muffins 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 bananas as the sole sweetener in so many of my baby and toddler-friendly muffin recipes.
While made with wholesome ingredients and without any added sugar, you'll be pleasantly amazed by just how tasty these muffins are!
And here's the secret twist – beans are in there too, giving you an extra boost of protein and iron, all while keeping the muffins deliciously familiar.
Now if you are looking for the perfect fall-flavored bread, you need to make this pumpkin banana bread!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Flour - I love baking with spelt flour because it bakes well and produces light, soft, and moist products while adding fiber and protein. You can also use all purpose flour or white whole wheat flour.
- 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 overripe bananas with plenty of brown spots.
- Egg - use room temperature egg for best results.
- 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 ½ teaspoons of pumpkin pie spice instead, if you have it.
Related: Healthy Recipes with Pumpkin Puree
How to Make Pumpkin Banana Muffins
- 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.
- Spoon batter into muffin cups and bake for 20-25 minutes, until inserted toothpick comes out clean.
Tips for Success
- 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 â…“ 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, such as cranberries, raisins, dates
Serving Suggestions
These soft, moist muffins are great for breakfast, as an afternoon snack, or added to your kid’s (or your) lunchbox!
While delicious on its own, you can take them up a notch by spreading any of these toppings to boost flavor and nutrition:
- Unsweetened applesauce or other mashed frui
t s, like banana, mango, peach, avocado - Plain whole fat yogurt
- Peanut or nut butter
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.
If you leave at room temperature, the muffins will be good for 1-2 days in an airtight container. You can also refrigerate for 3-5 days, or freeze for up to 3 months.
Here's everything you need to know about storing and freezing muffins.
Frequently Asked Questions
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 ½ cup whole wheat flour.  1:1 gluten free flour or oat flour is an option too, if gluten free. Almond flour will not work.
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.
Favorite Muffin Recipes
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!
Healthy Pumpkin Banana Muffins
Equipment
Ingredients
Dry Ingredients
- 1 ½ cup spelt flour
- 1 teaspoon baking powder (aluminum-free)
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
Wet Ingredients
- 2 medium over ripe banana (240g weighed without the peel)
- ¾ cup (180g) unsweetened pumpkin puree
- 1 egg , see note
- ½ 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
- 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 â…“ cup dried fruits or chocolate chips at the end
Roxana Ottens says
My 18 month old has a wheat allergy along with many others. Is it possible to use almond flour?
Min says
Not for this recipe but you can use oat flour!
Joy says
Super tasty! My 2y old and I loved it
Min says
I'm so glad!!
Maria Paula Mejia Ciro says
my kids loved them1
Min says
I'm so glad!!
Lisa says
Hey! At my grocery store they have white navy beans or white kidney beans. Which ones do you use? Thanks!
Min says
I would try with white navy beans!
Lisa says
Thank you! Will be making today!
Carol A Shannon says
Could I use greek yogurt instead of beans. We eat a lot of soaked sprouted beans & rather not use in this. Will that make the texture of muffin different? The recipe sounds very healthy.
Thank you.
Min says
I haven't tried so can't say for certain but I love adding yogurt to muffins so worth a try!
Eve says
I am from South Africa and just made these for my son who refuses to eat any fruits and vegetables... as i type this... he is on his second one.. 🙂
Min says
Aww I LOVE that he's enjoying these muffins!! Yay!!
Crystal says
I’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, I’m trying to reduce orange-colored foods for my child, what can I substitute for the pumpkin?
Min says
I haven't tried but maybe applesauce?
Judy Zhen says
Is the spelt flour supposed to be white or whole grain?
Min says
It's whole grains!
Jennifer says
Can you make with garbanzo beans?
Min says
Sure!
Amy says
Great recipe! My toddler loves the taste and I love the extra iron he gets from the beans.
Kyra says
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!
Min says
Thanks so much!!
Jacqueline Fioritto says
My son tried these and loved them!
Min says
So glad to hear!
Kari says
Can you substitute chickpeas for the white beans?
Min says
Sure!
Toki says
Hi. Would I b able to substitute oat flour for the spelt?
Min says
Sure!
Sara says
Hi is there a replacement for spelt flour?
Min says
You can use all purpose, whole wheat, white whole wheat flour
Hansi says
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
Min says
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
Codi says
My baking powder has a form of aluminum in the ingredient list. Is that okay?
Min says
I would avoid using it as you may notice a metallic taste.
Cecelia Dissanayake says
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!
Min says
Hi sweet mama! Thank you so much for leaving me such an encouraging comment! I hope these muffins will be a hit too!
Sara Andersen says
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 🙂 Thank you for developing all these recipes, especially the ones using beans, lentils and a lot of nuts!
Min says
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
Denise says
I just made these and my 10 month old LOVED them! I noticed that the inside is chewy instead of fluffy. Is that intended?
Min says
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!
Denise says
I used all-purpose flour. That may have been the issue. I will try again with spelt flour. Thanks!
Liza says
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.
Min says
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 😉
Sally says
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!
Min says
Thanks so much for mentioning it! 1/2 teaspoon!