Pumpkin banana muffins combine the best of both worlds - pumpkin and banana bread! These moist and fluffy muffins are super easy to make in less than 30 minutes and are naturally gluten free. Made with no egg, no oil and can be made dairy free, vegan and with no sugar!
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When fall comes around, pumpkin spice is everywhere! We have a ton of pumpkin spice recipes here with these pumpkin banana muffins being one of the newest!
If you like pumpkin and you like banana bread, these muffins are the best of both worlds! There are tons of variations to make these gluten free, vegan, no sugar or whatever dietary preference your family needs.
If you like muffins, you came to the right place! There are tons of muffin recipes for you to try with chocolate zucchini, protein blueberry, pumpkin zucchini and matcha being a few of the most popular ones here.
Why You Will Love This Recipe
- Best healthy muffin recipe for baby led weaning, toddlers, hungry kids and adults alike. Everyone in the family will love these!
- Naturally gluten free and can be made vegan, dairy free and with no sugar.
- Easy to make into quick bread or mini loaves.
- Perfect healthy snack or easy breakfast to meal prep or make ahead to freeze.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Oat flour: Gluten free all purpose flour can be swapped for oat flour. Alternatively, you can make your own oat flour by grinding up oatmeal. I don't recommend swapping for coconut or almond flour (check out these almond flour banana muffins for an almond flour muffin recipe.)
- Maple syrup: Other sweetener options could be honey, coconut sugar, cane sugar or monk fruit sweetener for a no sugar option.
- Greek yogurt: Swap out Greek yogurt for applesauce to make these pumpkin banana muffins vegan and dairy free. You can also use two eggs if desired.
- Pumpkin: Be sure to select pumpkin puree, not pumpkin pie filling.
How to Bake This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
- Start by preheating your oven to 425F and mixing together the wet ingredients.
- Whisk together dry ingredients in a separate bowl.
- Gently fold dry ingredients into wet ingredients until just combined.
- Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray and fill with batter using an ice cream scoop. Bake at 425F for 5 minutes. Lower heat to 350F and bake for 15-20 minutes. Check muffins for doneness by inserting a toothpick in the center and when it comes out clean, they are done.
Expert Tips
- Mix in mini chocolate chips, dried cranberries, nuts or seeds for a fun twist.
- Storage: Store leftover pumpkin banana muffins wrapped tightly in plastic or beeswax wrap on the counter for 2-3 days. Store in the refrigerator for up to 5 days.
- Freezer: Wrap cooled muffins in a freezer safe container for up to 3 months.
Recipe FAQs
Yes, you can make either one. Follow the instructions up until baking. Rather than using muffin liners use a a bread pan sprayed with coconut oil spray or lined with parchment paper. For a full sized loaf bake at 350F for 55-60 minutes. For mini loaves bake at 350F for 35-40 minutes.
Related Recipes
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Pumpkin Banana Muffins
Equipment
Ingredients
- 1 cup pumpkin puree
- 1 medium banana mashed
- ½ cup maple syrup
- ½ cup vanilla Greek yogurt or applesauce or 2 eggs
- 1 teaspoon vanilla
Dry Ingredients
- 1 cup oat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Start by preheating your oven to 425F and mixing together the wet ingredients.
- Whisk together dry ingredients in a separate bowl.
- Gently fold dry ingredients into wet ingredients until just combined.
- Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray and fill with batter using an ice cream scoop.
- Bake at 425F for 5 minutes. Lower heat to 350F and bake for 15-20 minutes. Check muffins for doneness by inserting a toothpick in the center and when it comes out clean, they are done.
Notes
- Mix in mini chocolate chips, dried cranberries, nuts or seeds for a fun twist.
- Storage: Store leftover pumpkin banana muffins wrapped tightly in plastic or beeswax wrap on the counter for 2-3 days. Store in the refrigerator for up to 5 days.
- Freezer: Wrap cooled muffins in a freezer safe container for up to 3 months.
Lindsay
My muffins did not turn out. I used oats instead of oat flour so that was probably the issue. They didn’t rise and weren’t cooked in the time listed.
Lyndsey
subbing out flours definitely can yield non-optimal results. I've found that even when baking with oat flour sometimes they do not rise. Sorry they didn't work out for you!