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–+ servings
Three muffins stacked on top of each other with the top one sliced in half.
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4.97 from 51 votes

Healthy Pumpkin Banana Muffins

By: Min Kwon | MJ and Hungryman
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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Equipment

Ingredients 

Dry Ingredients

  • 1 1/2 cup all purpose flour, white whole wheat flour, or 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

  • 3-4 tablespoons maple syrup or date syrup
  • 1/4 cup dried fruits like raisins, chopped dates
  • 1/4 cup chopped pecans, walnuts

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 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
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