If your bananas have turned brown, don't throw them away! These homemade banana pumpkin muffins are where homemade meets delicious. These are so good, not too sweet, and perfect for an after school or on the go snack.

These banana pumpkin muffins are a little bit healthier than traditional banana muffins and for sure healthier than processed store-bought muffins. They have 50% almond flour and 50% organic all-purpose flour. I like to use coconut sugar instead of regular white sugar. They're still full of flavor. It's pretty easy to make homemade snacks healthier. You can feel good about making them for your kids because you know exactly what's in them.

My kids love muffins as a snack. I have so many different muffin recipes. Some are regular homemade muffins, and some are sourdough discard muffins. They are all great and pretty easy if you are just starting out making your own food. Muffins are pretty forgiving and there are endless flavor possibilities. You can find some of my other muffin recipes and snacks here.

Equipment

Mixing Bowl
Masher, or a fork will do with a little more effort.
Spatula
Whisk
Muffin tray
Muffin liners (I love parchment paper liners, like you can get here!)
Measuring Spoons
Measuring Cups

Ingredients

1 Cup Almond Flour
1 Cup all-purpose flour
1 teaspoon Baking Soda
1 Stick Butter, salted
3 Eggs
4 Small Bananas or 3 Large Bananas (Brown, over-ripe)
1 Cup Pumpkin Puree
½ Cup Coconut Sugar
1 tablespoon Honey

adding the dry ingredients into the muffin batter

Instructions

Gather everything you need and preheat your oven to 350°F.
In your mixing bowl, add in your butter and microwave to melt. It will only take about 30 seconds or less depending on your microwave.
Stir until fully melted, adding in your coconut sugar and whisking until fully combined.
Add in your eggs and whisk again.
Peel your bananas and add them right into the bowl with the other ingredients and mash them down. Stir again.
Add in your pumpkin, and honey. Mix again.
On top of the wet ingredients, add in both flours and baking soda. Gently mix before stirring into the wet ingredients.
Make sure you spray your muffin pan if you aren't using liners but I recommend using liners for less mess. I like to use a cookie dough scoop to transfer them to the muffin tray. Bake in the oven at 350°F for about 35 minutes. You will know they're done when a toothpick comes out mostly clean and the tops are starting to become golden and a little bit firm to the touch.

Notes

I had a little bit of batter leftover that I made mini muffins with. I used a silicone mini muffin tray for them and they make a great little bite size snack for kids. (I baked them at 350°F for 25 minutes.)
The more brown the bananas are, the sweeter they will be.

Storage

These store great in a ziploc or airtight container on the counter for up to about 3 days. They are great leftover.

Other Recipe Inspiration

Snack Recipes:

Dinner Recipes:

Favorite Things

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📖Recipe