Are these muffin healthy?

Yes! By the flavor you'd never guess they were, but these muffins are actually healthy! They're refined sugar free, have a good amount of fiber from both the bananas and pumpkin, are lower in fat, and still manage to taste AMAZING.

Am I able to freeze pumpkin banana muffins?

Yes, there are a great recipe to freeze! Wrap each muffin individually in plastic wrap, then again in aluminum foil, and place into a freezer safe bag. Pop into the freezer and store for up to 3 months.

Can I make them gluten free?

I have not tested making these with a 1:1 gluten free flour blend, so I cannot be sure they will work. If you try it, be sure to let the batter rest for 30 minutes before baking to allow the flour to hydrate.

Can I make the muffin batter ahead of time?

Yes, one of the best things to can do for muffins is to let the batter rest! It relaxes the gluten proteins, hydrates the flour, and will result in a more soft, tender muffin.

Pumpkin Banana Muffins

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Pumpkin banana muffins will be your new favorite Fall treat! They're healthy, easy, full of flavor, and are ready in just 30 minutes. Made with pantry staple ingredients, these healthy pumpkin muffins make a great snack, healthy dessert, or even meal prep for breakfast!

Author: Nicole Radcliffe
Prep Time: 5 minutes
Cook Time: 21 Minutes
Total Time: 26 minutes
Yield: 8 Servings 1x
Category: Muffins
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1/2 cup mashed banana
1/2 cup pumpkin puree
1/3 cup maple syrup
1 egg
3 tablespoons avocado oil (or other neutral oil)
3 tablespoons Greek yogurt (whole milk is best)
2 tablespoons milk (both dairy or non-dairy will work)
1 cup all purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt

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Instructions

Preheat your oven to 350 degrees F and prepare a muffin tin with 8 paper liners
In a large mixing bowl stir together the mashed banana, pumpkin puree, maple syrup, egg, avocado oil, egg, Greek yogurt, and milk until well combined
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients and use a rubber spatula to gently fold until JUST combined. Do not overmix!
Take your prepared muffin tin and fill the paper liners almost full. You want the batter to be just below the top of the liner
Place the muffin tin into the preheated oven and bake for 21-23 minutes, or until a toothpick inserted into the center comes out clean
Take them out of the oven and transfer to a wire rack to cool completely

Notes

Use room temperature ingredients
Make sure you're using pumpkin puree and NOT pumpkin pie filling
Overripe bananas are best
Mash the banana first and then measure it
Don't overmix the batter
If you have time, rest the batter at least 10 minutes before baking
Cooking time may vary between ovens
Let cool completely before enjoying or they will stick to the liners
Store leftovers in an airtight container at room temperature for up to 4 days

Find it online: https://www.coleinthekitchen.com/pumpkin-banana-muffins/