Deliciously Healthy Vegan Banana Pumpkin Muffins: An Easy, Kid-Friendly Recipe (No Refined Sugar!)
Discover the ultimate healthy treat with these delightful **vegan banana pumpkin muffins**! This easy recipe is perfect for toddlers and kids, crafted without any refined sugar, making it an ideal choice for a nutritious breakfast or snack. You’ll be amazed by how incredibly moist and flavorful these pumpkin banana muffins are, all achieved without a single egg. Get ready to bake a batch of wholesome goodness that the whole family will adore!
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If you’re a fan of the rich, comforting flavors and moist texture of these banana and pumpkin muffins, you’ll definitely want to explore more delicious options on my site. Be sure to try my Banana Blueberry Oatmeal Muffins for a fruity twist, my Banana Carrot Muffins for another vegetable-infused delight, and my refreshing Vegan Pumpkin Smoothie for a quick and healthy beverage!
Irresistible Flavor and Health Benefits: Why These Muffins Shine
There’s something truly magical about the combination of sweet banana and earthy pumpkin, especially when brought together in a perfectly spiced muffin. These healthy pumpkin banana muffins boast a divine flavor profile, where the natural sweetness of ripe bananas beautifully complements the rich, mellow taste of pumpkin purée. Adding a generous amount of pumpkin pie spice infuses them with those iconic warm, autumn flavors, making every bite a cozy experience. These aren’t just delicious; they’re also a smart choice for a nutritious start to your day or a guilt-free afternoon treat. They’re so good, they’re sure to be a hit with everyone, including the pickiest eaters – yes, they’re wonderfully toddler and kid-friendly!
Easy, Vegan, and Nutritious Baking at Its Best
These banana and pumpkin muffins stand out as one of the best pumpkin banana recipes, particularly for those embracing a vegan or plant-based lifestyle. Crafted without any eggs or dairy products, they rely on wholesome ingredients to deliver exceptional taste and texture. The use of olive oil provides healthy fats, contributing to their incredible moistness and offering a good source of beneficial nutrients. If you’re exploring more dairy-free banana recipes, don’t miss my incredibly simple 4 Ingredient Banana Bread or my classic Dairy Free Banana Bread!
Beyond their delicious flavor, these healthy pumpkin banana muffins are packed with nutritional goodness. Pumpkin purée is a fantastic source of essential vitamins A and C, along with dietary fiber, which supports digestive health. Bananas, on the other hand, are renowned for their potassium content, crucial for maintaining healthy blood pressure and muscle function. This makes these pumpkin banana recipes not just a delightful indulgence, but also a truly nutritious treat for your body. Remember to check out my Nutrition Disclaimer for more details.
Looking for another fantastic way to utilize those ripe bananas on your counter? My Spiced Banana Cake with Brown Butter Cream Cheese Frosting offers a decadent yet easy-to-make dessert that’s perfect for any occasion.
Essential Ingredients for Perfect Pumpkin Banana Muffins
To create these wonderfully moist and easy pumpkin banana muffins, you’ll only need a handful of simple ingredients. The full, precise measurements are available in the recipe card below. This recipe is designed to be egg-free, making it an excellent option for those with dietary restrictions or simply looking for an alternative. It’s also a fantastic way to make good use of those ripe, brown-spotted bananas sitting on your counter, transforming them into a delightful treat!
- Whole Wheat Flour: I prefer to use white whole wheat flour for these easy banana and pumpkin muffins, as it provides a lighter texture than regular whole wheat flour while still offering whole grain benefits. For the best baking results, it’s crucial to measure your dry ingredients accurately, ideally by weight using a kitchen scale rather than volume-based measuring cups. Too much flour can lead to muffins that are dry or dense. If white whole wheat flour isn’t available, standard all-purpose flour works perfectly well.
- Baking Powder and Baking Soda: The combination of both baking powder and baking soda is essential for giving these easy pumpkin banana muffins their beautiful lift and light, fluffy texture. Baking soda reacts with the acidic ingredients (like pumpkin and yogurt substitute) to create carbon dioxide, while baking powder provides an additional leavening boost.
- Pumpkin Pie Spice: I absolutely love infusing these healthy pumpkin banana recipes with warm, aromatic spices. Pumpkin pie spice is the ideal blend, perfectly complementing and enhancing both the pumpkin and banana flavors. For an extra personal touch, I often make my own pumpkin spice blend. If you enjoy these comforting spices, you’ll also adore the flavor profile in my unique Cinnamon Rolls Peach Cobbler!
- Salt: A small amount of salt plays a vital role in baking, not only by providing a subtle counterpoint to the sweetness but also by enhancing the overall flavors of all the other ingredients, making them truly pop.
- Overripe Bananas: The key to natural sweetness and exceptional moisture in these muffins lies in using very ripe bananas. Look for bananas with plenty of dark or black splotches on their skins. The riper they are, the more natural sugars they contain, which contributes to a sweeter muffin and a more pronounced banana flavor.
- Olive Oil: I chose extra-virgin olive oil for these moist pumpkin banana muffins, appreciating its subtle flavor and healthy fat content. However, you can easily substitute it with coconut oil, avocado oil, or your preferred vegetable oil. Using oil in these banana and pumpkin muffins is crucial for ensuring they turn out wonderfully moist and tender.
- Coconut Sugar: My preference for coconut sugar stems from its ability to provide sweetness without being a refined sweetener. It imparts a lovely caramelized flavor, quite similar to brown sugar, which adds depth to the muffins. Organic granulated sugar is also a suitable alternative. As written, this recipe yields muffins that are moderately sweet; if you have a stronger sweet tooth, consider sprinkling cinnamon sugar on top before baking, or drizzling with maple syrup after they cool.
- Pure Vanilla Extract: For the best flavor, I always recommend using a high-quality pure vanilla extract. Better yet, check out my post on how to make vanilla extract at home with just two simple ingredients for a truly artisanal touch!
- Pumpkin Purée: It’s essential to use canned pumpkin purée, not pumpkin pie filling, for this recipe. Pumpkin pie filling contains added spices and sweeteners that would alter the balance of these muffins. If you’re a true pumpkin enthusiast, you’ll also love my classic Pumpkin Pie in Graham Cracker Crust and my decadent Brown Butter Pumpkin Donuts!
- Non-Dairy Greek Yogurt Substitute: This ingredient is a secret weapon in these vegan muffins, adding both protein and a creamy richness to the batter. Crucially, it also reacts with the baking soda to help create a beautiful lift and tender crumb. I’ve had great success using Kite Hill’s plant-based Greek-style plain yogurt.
Equipment Needed for Baking Success
Preparing these healthy pumpkin banana muffins is incredibly straightforward and doesn’t require any fancy gadgets. With just a few basic kitchen tools, you’ll be baking in no time! You’ll need a reliable muffin pan, a set of muffin liners to ensure easy removal and cleanup, and a large mixing bowl for combining your ingredients. While a hand mixer or stand mixer can certainly make the mixing process quicker and easier, they are by no means essential – a good old whisk or rubber spatula will do the job perfectly. These muffins bake beautifully in a standard oven and will be ready to enjoy in under 30 minutes, making them a perfect last-minute treat.
Step-by-Step Instructions to Bake the Best Muffins
You’ll find the complete, detailed instructions for these moist and flavorful pumpkin banana muffins in the recipe card below. But for a quick visual overview, here are the basic steps to guide you through making these delightful treats!
Combine your dry ingredients in a medium mixing bowl and set them aside.
In a separate large bowl, mash your overripe bananas thoroughly with a potato masher or a fork until smooth.
Add the pumpkin purée to the mashed bananas and whisk until thoroughly combined.
Introduce the coconut sugar, olive oil, pure vanilla extract, and non-dairy Greek yogurt to the wet ingredients, whisking gently after each addition until everything is well incorporated.
Gradually fold the dry flour mixture into the wet ingredients using a rubber spatula. Mix just until combined to avoid overmixing, which can lead to tough muffins.
Scoop the batter evenly into your lined muffin cups, filling them almost to the top, then bake your delicious banana pumpkin muffins!
Hint: To achieve those beautiful, bakery-style domed tops on your muffins, make sure to fill your muffin cups almost completely to the top. As detailed in the recipe card below, we employ a clever trick: starting the muffins at a higher temperature and then lowering it partway through the baking process. This initial burst of high heat helps the batter rise rapidly, creating that coveted domed top, before the lower temperature allows them to bake through evenly without drying out. This method ensures both a gorgeous appearance and a perfectly moist interior!
Wholesome Variations: Healthy Pumpkin Banana Oatmeal Muffins
If you appreciate a heartier texture and the added nutritional benefits of whole grains in your muffins and other pumpkin banana recipes, transforming these into oatmeal muffins is incredibly simple and delicious! To add a delightful chewiness and boost the fiber content, simply replace ½ cup of the whole wheat flour with old-fashioned rolled oats. This small adjustment creates a muffin that’s even more satisfying and perfect for a fulfilling breakfast, all while maintaining that wonderful moistness and flavor. For those seeking gluten-free options, ensure you use certified gluten-free oats and an appropriate gluten-free flour blend.
Make Them Even Better: Best Banana and Pumpkin Muffins – Chocolate Chip Version
While these muffins are already incredibly delicious on their own, it’s so easy to elevate them even further with bursts of sweet chocolate flavor! Simply fold in ¾ cup of vegan chocolate chips into the batter once it’s all mixed together. The melting chocolate adds an extra layer of decadence that kids and adults alike will adore. For an extra special touch, you can even sprinkle a few more chocolate chips on top of each muffin cup just before baking. Feel free to experiment with other mix-ins too, such as chopped walnuts, pecans, or dried cranberries, for added texture and flavor!
Storage Tips for Freshness
These easy pumpkin banana muffins are not only delicious but also incredibly convenient to store and freeze, making them perfect for meal prepping or having a quick snack on hand. To keep them fresh at room temperature, simply place your cooled muffins in an airtight container for up to 4 days. For longer storage, you can individually wrap each muffin in plastic wrap, then transfer them to a freezer-safe bag. They will keep beautifully in the freezer for up to 2 months, ready to be thawed and enjoyed whenever a craving strikes!
Frequently Asked Questions About Baking Banana Pumpkin Muffins
No pumpkin pie spice? No problem! You can easily create your own blend with common warm spices you likely have in your pantry. Simply combine about ½ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ⅛ teaspoon of ground cloves, and a tiny pinch of ground nutmeg. This homemade mix will provide that signature autumn flavor. If you’re short on some of these, don’t fret! Even using just cinnamon will still yield delicious muffins, though the flavor profile will be slightly different. Feel free to adjust to your taste!
The secret to light and fluffy muffins lies primarily in your mixing technique! It’s crucial not to overmix your batter. Once you’ve added the dry ingredients to the wet, use a rubber spatula and gently fold the mixture together until it’s just combined. A few lumps are perfectly fine and actually desired! Overmixing develops the gluten in the flour too much, leading to dense, tough muffins. So, mix lightly and stop as soon as the streaks of flour disappear!
For those beautifully domed, bakery-style tops, I highly recommend filling the paper liners in your muffin tin almost to the very top of each cup. You can see an example in the image above of how they look before baking! Because of the unique dual oven temperature method we’re employing in this recipe (as outlined in the recipe card below), the generous amount of batter will rise exceptionally well, giving you that perfect domed top without overflowing. You might have a couple of tablespoons of extra muffin batter once all the cups are just about full, which you can discard or bake separately in a small ramekin.
If you’re looking for more delicious ways to start your day, or delightful treats to enjoy anytime, I have plenty of recommendations! My favorite breakfast side dish is my comforting Fried Potatoes and Onions. For those with a sweet tooth, my White Chocolate and Raspberry Muffins and my indulgent Bananas Foster Pancakes are absolutely perfect! And as the holiday season approaches, be sure to check out my comprehensive list of 24 Thanksgiving Breakfast Ideas to Start Your Day Right!
While canned pumpkin purée offers convenience and consistent moisture, you can certainly use fresh pumpkin purée. Just make sure it’s cooked until very tender, then blended until completely smooth, and drained of any excess liquid to avoid adding too much moisture to your muffin batter. The goal is a thick, consistent purée similar to the canned version for best results in these healthy pumpkin banana muffins.
The incredible moistness of these vegan pumpkin banana muffins comes from a few key ingredients. Firstly, the overripe bananas contribute natural moisture and sweetness. Secondly, the olive oil provides healthy fats that keep the crumb tender and rich. Lastly, the pumpkin purée is naturally very moist and adds a luscious texture, while the non-dairy Greek yogurt substitute also contributes to the overall hydration and softness of the muffins, making eggs and dairy completely unnecessary for a perfectly moist result!
Top Tip for Bakery-Style Muffin Tops
For truly impressive, high-domed muffin tops that look like they came straight from a bakery, pay close attention to the baking time and temperature instructions in the recipe card below. The technique of starting the muffins in a preheated oven at a higher temperature, and then lowering the temperature (without opening the oven door!), is absolutely essential. This initial blast of heat causes the muffin batter to rise rapidly, creating that signature tall, domed top, before the lower temperature ensures they bake through perfectly and remain wonderfully moist. Don’t skip this crucial step for the best results!
More Delicious Banana and Pumpkin Recipes
Looking for other delightful banana and pumpkin recipes that are just as easy and satisfying as these muffins? Try these fantastic options from my kitchen:
- Banana Carrot Muffins
- Pumpkin Spice Donuts
- 3 Ingredient Pumpkin Muffins
- Vegan Oatmeal Peanut Butter Cookies with Banana and Cacao
Perfect Pairings for Your Muffins
These wonderfully moist and flavorful banana pumpkin muffins are delightful on their own, but they also pair beautifully with a variety of beverages and treats. Here are some of my favorite recipes to enjoy alongside them:
- Pumpkin Cold Foam Recipe
- Starbucks Pumpkin Sauce
- Pumpkin Spice Espresso Martini
- Mistletoe Margarita Recipe
If you give this healthy banana and pumpkin muffin recipe a try, I would absolutely love for you to **leave a star review rating and a comment below**! Your feedback is incredibly valuable and it’s always wonderful to hear about your baking experiences. And please, don’t forget to share your delicious creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Healthy Banana and Pumpkin Muffins – Best Recipe
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Equipment you may need
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12-cup muffin pan
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measuring cups and spoons
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mixing bowls
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whisk
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rubber spatula
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food scale
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stand mixer
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cupcake liners
Ingredients
- cooking spray
- 2 cups (240 g) whole wheat flour – for best results, make sure that your flour is measured correctly using a kitchen scale
- 1 ½ teaspoons (6 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (2 g) pumpkin pie spice
- ½ teaspoon (3 g) salt
- 2 medium overripe bananas
- ½ cup (118 ml) olive oil – or vegetable oil of your choice
- 1 ½ cup (240 g) coconut sugar
- 2 teaspoon (10 ml) pure vanilla extract
- 1 cup (245 g) canned pumpkin purée
- ½ cup (100 g) non-dairy Greek yogurt substitute – room temperature
Instructions
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Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with cupcake liners and lightly spray them with cooking spray.cooking spray
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In a medium bowl, combine the whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk these dry ingredients together thoroughly until well combined and then set the bowl aside.2 cups whole wheat flour, 1 ½ teaspoons baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon salt, 1 teaspoon baking soda
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In a separate large bowl, mash the overripe bananas thoroughly using a fork or a potato masher until mostly smooth with a few small lumps remaining.2 medium overripe bananas
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To the mashed bananas, add the coconut sugar, pure vanilla extract, olive oil, and the non-dairy Greek yogurt substitute. Whisk well to combine after each addition, ensuring all wet ingredients are thoroughly incorporated.1 ½ cup coconut sugar, 2 teaspoon pure vanilla extract, ½ cup olive oil, ½ cup non-dairy Greek yogurt substitute
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Gradually add the dry ingredient mixture into the wet ingredients. Using a rubber spatula, gently fold the batter until it is just combined. Be careful not to overmix; a few streaks of flour are acceptable.1 cup canned pumpkin purée
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Scoop the muffin batter evenly into the prepared muffin pan, filling each cup almost to the very top to encourage a domed top.
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Bake in the preheated 425°F (220°C) oven for 8 minutes. After 8 minutes, reduce the oven temperature to 350°F (175°C) without opening the oven door.
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Continue to bake at 350°F (175°C) for an additional 15-17 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the pan for at least 10 minutes before carefully transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Video
Notes
Storage: These healthy pumpkin banana muffins are excellent for making ahead as they store and freeze beautifully! Keep your freshly baked muffins in an airtight container at room temperature for up to 4 days. For longer preservation, wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months and thawed whenever you’re ready to enjoy!
Healthy Pumpkin Banana Oatmeal Muffins: For an added textural element and an extra boost of fiber in these pumpkin banana recipes, consider replacing ½ cup of the flour with old-fashioned rolled oats. This simple substitution makes for a heartier, chewier muffin that’s perfect for a wholesome breakfast.
Nutrition
Nutrition Disclaimer
