Banana Pumpkin Muffins

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

Instructions

1. Gather everything you need and preheat your oven to 350°F.
2. 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.
3. Stir until fully melted, adding in your coconut sugar and whisking until fully combined.
4. Add in your eggs and whisk again.
5. Peel your bananas and add them right into the bowl with the other ingredients and mash them down. Stir again.
6. Add in your pumpkin, and honey. Mix again.
7. On top of the wet ingredients, add in both flours and baking soda. Gently mix before stirring into the wet ingredients.
8. 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

• Sourdough Discard Banana Muffins
• Sourdough Discard Blueberry Muffins
• Easy Almond Flour Oat Balls
• Sourdough Discard Chocolate Chip Cookies
• High Protein Peanut Butter Bites
• Quick Chocolate Sourdough Muffins
• High Protein Easy Buffalo Wing Dip
• Strawberry Coconut Protein Smoothie
• Strawberries and Cream Protein Yogurt Snacks

Meal Recipes

• Easy Sheet Pan Chicken and Vegetables
• Homemade Air Fryer Chicken Nuggets
• Sheet Pan Garlic Chicken and Broccoli
• Dairy Free Homemade Waffles
• Sausage Tortellini Soup
• One Pan Korean Beef Bowls
• High Protein Simple Chicken Salad

Favorite Things

• Masher
• Measuring Cups and Spoons
• Muffin Liners

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If you loved this recipe, I would be so appreciative of a 5 ⭐⭐⭐⭐⭐rating. Like I tell my family, thank you for being one of my taste testers!

📖Recipe

Banana Pumpkin Muffins

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.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 15

Calories 129 kcal

Equipment

• Mixing Bowl
• measuring cups
• measuring spoons
• spatula
• Whisk together
• Masher
• muffin tray
• muffin liners

Ingredients

  

1x2x3x

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

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

Nutrition

Calories: 129kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gTrans Fat: 0.01gCholesterol: 0.03mgSodium: 85mgPotassium: 156mgFiber: 2gSugar: 9gVitamin A: 2563IUVitamin C: 3mgCalcium: 23mgIron: 1mg

Keyword banana snacks, healthy muffins, healthy snacks

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