In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Tastes like fall! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! First of all, these Healthy Pumpkin Muffins are so easy to make. Using a large ice cream scoop add batter into each muffin liner. I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins. Read More About Me…. The best part is they don’t taste healthy and clean so you feel like you’re getting a treat! Whisk in the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth. We only promote products we use and love. In one bowl, mash the bananas. Then gently fold in the chocolate chips, if using. Spoon the batter into the prepared muffin cups, filling each almost to the top. Made with one bowl, no oil, and tons of wholesome ingredients. January 12, 2015 By Sara @MomEndeavors. The best way to ensure the success of these easy pumpkin banana muffins is to follow the recipe and use the exact … Let your banana pumpkin muffins cool for at least 5-10 minutes before carefully removing them from the muffin pan. If you tried this recipe, please let me know about it in the comments below. Gently tap down the muffin tray on a hard surface to close up any gaps in the batter. Super easy to make! Or if you want to amp up the protein content, add some almond or pecan butter instead. Store in an airtight container up to 4 days or in freezer for up to 6 months. Step 2 Lightly coat a 12-cup muffin tin with cooking spray. Then transfer to a cooling rack to continue cooling for another 5 minutes or so. So, these babies are packed with wholesome ingredients and less sugar than the majority of muffin recipes. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). Preheat oven to 375 degrees and line a 12 count muffin tin with muffin liners. Some links on our site are affiliate links. (photo 1), Then add the remaining wet ingredients (pumpkin puree and milk) and mix well. When you’re working with whole wheat flour it’s important not to over mix your batter. Place pan in oven and bake for 16-19 minutes. But these scrumptious muffins are not just for fall. Amount Per Serving: Serving Size, 1 muffin Calories: 155  Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 178mg, Total Carbohydrate: 26g,  Fiber: 3g, Sugars: 7g, Protein: 5g. Thrilled you enjoyed the muffins Caroline. I just love pumpkin season. Or freeze half your muffins for up to 2 months in an airtight container to have easy snacks available later. These get eaten up so fast! Yield: 12 . I developed this recipe because my mom, who is diabetic was looking for a breakfast muffin that was delicious but not packed with sugar and bad carbs. In a large bowl, mash your bananas, and then add the pumpkin puree and milk. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. They’re flourless (which I love) and have no oil! Serve as is or with butter and maple syrup or honey drizzle. All Right Reserved. Save my name, email, and website in this browser for the next time I comment. (photos 4-5), Optional: Add the chocolate chips, if using to your batter and gently fold them in. I try making large batches of these muffins but they never last long. Remove muffins from pan right away to stop baking and cool on a drying rack. Preheat oven to 425° and line a 12-count muffin tray with liners. Those muffins are packed with whole grains, don’t have much sugar, no added butter or oil, but still tons of satisfying flavor. Sprinkle the … Anyways, not to brag but in my *humble* opinion, these are the best healthy pumpkin muffins around. The muffins are so fluffy! Preheat oven to 375 degrees F and if you're not using a non stick muffin pan, be sure to grease the tins. Notify me of follow-up comments by email. Skip the bakery muffin and…, 1/4 cup extra virgin olive oil (or avocado oil), 3/4 cup Monk fruit sweetener + 1 tablespoon, 1/2 cup peanut butter powder (I like Organic PB Fit), These Cookie Gift Boxes are the perfect way to say, Baking Italian Knot Cookies is one of my favorite, Decorated Cookies are always top on my holiday bak, 'Tis the season of desserts! Easy to make. Your email address will not be published. Place the muffin tin on a cooling rack to cool. With the paddle on low gradually add the wet mixture to the dry ingredients until just combined. Print Ingredients. Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. In the past, some of our … As an Amazon Associate I earn from qualifying purchases. They take about 1 hour to thaw at room temp. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla … Total Time: 33 minutes. Mmmmmm…pumpkin! Optional ingredients (in this case the chocolate chips) are not included in the calculation. Coat muffin cups with cooking spray; fill three-fourths full with batter. Divide the mixture between your 12 muffin tins, filling almost to the top. I will likely eliminate the chocolate chips next time to reduce the total calories per muffin (down to approximately 157 calories/muffin). The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. In a large bowl, whisk together flour, baking soda, baking powder, spices, and coconut sugar. In a stand mixer add flour, peanut butter powder, baking soda, baking powder, salt and spices with a paddle attachment on stir , mix for 5 seconds just to combine. In a large bowl, combine the first 9 ingredients. Add the sugar and pumpkin. The banana and pumpkin keep these super moist, and they’re filled with warm spices. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. This recipe makes 24 muffins, if you’re not going to eat them in 4 days or less throw them in a zip top bag and freeze for up to 6 months. Loved it! Then bake your muffins for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out mostly clean. You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates. Tips for making healthy pumpkin banana muffins. Pumpkin Banana Muffins are a huge hit in our household. They are made with whole wheat flour, bumping the nutrition value. Just like my zucchini muffins and spinach banana muffins, these delicious banana pumpkin muffins are made using wholesome ingredients that you can feel great about. This post may contain affiliate links. NOTE: The batter will be thick, but I promise the muffins will be moist once baked! If you purchase using these links, we may earn a small commission at no additional cost to you. The combination of the pumpkin puree and pumpkin … I like to eat these muffins as is….but they are also delicious heated up for 10 seconds and served with butter and a maple syrup or honey drizzle! This healthy cheeseca, A balanced diet is a Christmas cookie in one hand, This whipped ricotta and fig crostini appetizer is. Mash your bananas into a large mixing bowl. Learn how your comment data is processed. These muffins are so yummy, moist, and dense! Scrape down the bottom and sides of the bowl with a spatula, add the walnuts then mix with the paddle on stir one more time for an evenly mixed batter. With the beauty of canned pumpkin puree you can make these delicious babies any time of year. Pumpkin Banana Oatmeal Muffins. All you need to do is throw all of the ingredients into a bowl and bake. Mix well. In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. When I cook I enjoy the sweet, the savory, the indulgent and the light. In fact, we’ve been making them for a few years as a “better for you” option! I always love hearing from you! Since the banana and pumpkin do such an incredible job keeping these muffins moist. In a large bowl whisk together the sweet potato, banana, eggs, olive oil, maple syrup, yogurt, milk and vanilla. Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste. These pumpkin banana muffins are healthy, moist, and a perfect snack for toddlers, kids, and adults, too! Naturally sweet is the way to go, who doesn’t love maple syrup and banana anyway?! Going with whole wheat flour helps you get in good fiber, nutrients and protein to keep you satisfied. They’re ultra moist, fluffy and you can actually taste the pumpkin in them. The toothpick came out clean, but they still had a little gooey consistency in the middle (not sure if I needed to cook a little longer or like that due to substitutes). Mmm…..we LOVE oatmeal muffins at our house! Follow the recipe. The classic pumpkin muffin recipe is great for a quick portable breakfast or a healthy snack, and it can also be vegan, gluten free, egg free, soy free, low fat, dairy free, low calorie, and nut free.. Trending Now: Crustless Pumpkin Pie – Under 100 Calories Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Preheat the oven to 375F and line 2 cupcake tins with muffin liners. ], Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free], Vegan Cranberry Oatmeal Cookies [Oil Free], Easy Brownie Peppermint Cookies [Oil Free], Lasagna Stuffed Portobello Mushrooms [Vegan], Vegan Chocolate Chip Banana Bread – Oil Free Option, Allergen Friendly Vegan Sweet Potato Cookies, Cauliflower Buffalo Wings [Vegan + GF + Oil Free] – Air Fryer Option, Vegan Chocolate Chip Cookies [GF+Nut Free+Oil Free]. Serve … Add in flaxseed eggs, olive … Divide the mixture between your 12 muffin tins, filling almost to the top. Hello & Ciao, I’m Rosa! (photos 6-7). Gently tap the muffin tray … Spoon the mixture into your muffin tray and divide between your 12 muffin cups, filling them almost to the top. *DO NOT OVER MIX, over mixing whole wheat flour will make your muffins bread like. In a large mixing bowl, lightly beat the eggs until the yolks break apart. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. This recipe was originally published in September 2018. Test if muffins are done by inserting a toothpick, if it comes out slightly crumbly they're done. Prep Time: 15 minutes. Enjoy warm or at room temperature. Hi Becca, glad you enjoyed the muffins! These muffins … Just make sure they are tightly covered, or in a sealed container. Plus, they’re totally allergy … Easy Healthy Pumpkin Banana Muffins. I’m Bri - wife, mama and former pastry cook with a side of health nut! I did calculate the calories per muffin and it came out to approximately 204 calories/muffin. Make sure to fully cool your banana pumpkin muffins before storing in the freezer. Thanks for sharing Caitlin, so glad you enjoyed these! One Skillet Steak Fajita Bowls are your next Mexic, Christmas sugar cookie baking with my mini was a s, Gluten-free Pistachio Pesto Linguini & Shrimp. Your email address will not be published. It has been updated for content and photos. That's how I've created the perfect food life balance! Add all the remaining ingredients, except the chocolate chips and mix until combined without over mixing. Occasional cheat days included. These Healthy Banana Pumpkin Muffins are lower in sugar than your traditional muffins but still have all the delicious flavors of fall. These muffins pair great with your morning pumpkin spice latte and don’t load you up with sugar! Freeze for up to 2 months. Stir into dry ingredients just until moistened. These banana pumpkin muffins keep covered at room temperature for about 2-3 days, or refrigerate to keep longer. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Just like your banana muffins these were excellent! To avoid this mix the batter until just combined. Subscribe to my Newsletter to be the first to see my new recipes, tips and tricks, and photos! They are insanely delicious— we have muffins every week now (the banana version all summer and then this recent switch to pumpkin for fall). These muffins freeze great! My daughter is also quite the picky eater and loves them…she thinks she’s eating dessert for her midmorning snack! They are moist and naturally sweetened with good for you ingredients! Replaced the sugar with maple syrup and turned out great! (photo 9). Breakfast, midmorning or afternoon snack, even dessert…these muffins will not disappoint! On cold days like today I love a hot bowl of soup. Here are a few: Milk: You can use any milk … Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean. Preheat oven to 350°F and fill 2, 12 count muffin pans with liners. Fall baking is in full swing  and everyone loves a good pumpkin muffin this time of year! This site uses Akismet to reduce spam. @2019 - BalancedByBri. Hi there! Kid friendly. (photos 2-3), Now add all the dry ingredients to the same bowl and mix until just combined, without over mixing. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Just think of this as a cross between banana bread and a pumpkin spice muffin. They are great for little ones, if you’re serving to someone who hasn’t quite got their teeth yet make sure you finely chop the walnuts. Healthy Pumpkin Banana Muffins great for an on the go breakfast or snack! Bake up a batch of these pumpkin banana muffins today, they are ready in about 20 minutes! Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except … The muffins will be a bit tougher and bread like because over mixing activates the gluten. This recipe for pumpkin breakfast muffins is based on our beloved recipe for banana oatmeal muffins, first published in 2015. *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. Required fields are marked *. Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. 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