Healthy Pumpkin Banana Muffins

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Healthy Pumpkin Banana Muffins

This is a variation of our whole wheat muffins base recipe. Packed with fresh fruit and veggies, whole grains, nuts, and a touch of spice, these healthy pumpkin banana muffins are going to become a staple in your house!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 187kcal

Ingredients

1 ½ cups white whole wheat flour*
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup chopped toasted pecans
1 large very ripe banana (~½ cup mashed)
½ cup pumpkin puree
½ cup buttermilk
½ cup packed brown sugar
¼ cup canola oil
2 large eggs

Instructions

Preheat oven to 350°F. Prepare a 12-cup muffin pan with nonstick spray or muffin liners.
In a large bowl, gently whisk flour, cinnamon, baking powder, baking soda, and salt. Add pecans to flour mixture. Toss to evenly coat.
In a separate medium bowl, mash the banana. Add the pumpkin, buttermilk, brown sugar, oil, and eggs. Whisk to combine.
Add liquid ingredients to flour mixture. Using a spatula, fold ingredients just until moistened. Do not overmix.
Use a ¼ cup portion scoop to divide out the batter. Cook for 18-20 minutes, or until a toothpick inserted comes out clean. Enjoy!

Notes

*Substitute 1 cup whole wheat flour + ½ cup all purpose flour or 1 ½ cups whole wheat pastry flour.

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