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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.

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

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.

  • 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 1/2 teaspoons of pumpkin pie spice instead, if you have it.

Related: Healthy Recipes with Pumpkin Puree

How to Make Pumpkin Banana Muffins

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

  • 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 1/3 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 muffinsdips/sauces, smoothiesveggie nuggetspancakes..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:

An overhead shot of muffins cooling on a wire rack.

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

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 1/2 cup whole wheat flour.  1:1 gluten free flour 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.

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!

4.98 from 42 votes

Healthy Pumpkin Banana Muffins

These healthy pumpkin banana muffins are super moist and have the perfect balance of natural sweetness and warm fall flavors
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
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Ingredients 

Dry Ingredients

  • 1 1/2 cup spelt flour
  • 1 teaspoon baking powder (aluminum-free)
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger

Wet Ingredients

  • 2 medium over ripe banana (240g weighed without the peel)
  • 3/4 cup (180g) unsweetened pumpkin puree
  • 1 egg, , see note
  • 1/2 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 1/3 cup dried fruits or chocolate chips at the end
Refrigerate for 3-5 days. Freeze for up to 3 months.
 

Nutrition

Calories: 102kcal | Carbohydrates: 19g | Protein: 4g | Fiber: 4g | Sugar: 3g
Like this recipe? Rate and comment below!

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, I’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.

4.98 from 42 votes (33 ratings without comment)

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Recipe Rating




46 Comments

  1. 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.

  2. 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.. 🙂

  3. 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?

  4. 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!