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banana pumpkin muffins

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
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 15
Calories 129 kcal

Equipment

Ingredients
  

  • 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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