These healthy banana pumpkin muffins are made with ripe bananas, pumpkin purée, and maple syrup for the perfect balance of sweetness and spice. They’re light, fluffy, and wholesome enough for breakfast but cozy enough to feel like a treat. Best part? They’re dairy-free, freezer-friendly, and bake in under 30 minutes.
A Quick Look At The Recipe
- ✅ Recipe Name: Healthy Banana Pumpkin Muffins
- 🕒 Ready In: 25 minutes
- 👪 Serves: 12 muffins
- 🍽 Calories: 160 calories per muffin
- 🥣 Main Ingredients: Ripe bananas, pumpkin purée, maple syrup, eggs, Greek yogurt, flour (gluten-free or regular), pumpkin spice
- 📖 Dietary Info: Dairy-free, naturally sweetened, no refined sugar, freezer-friendly, gluten-free option
- ⭐ Why You’ll Love It: Soft, fluffy muffins with natural banana sweetness and warm pumpkin spice. They’re wholesome, quick to make, and easy to pack for breakfasts, snacks, or school lunches.
SUMMARIZE & SAVE THIS CONTENT ON
I made these banana pumpkin muffins after playing around with my pumpkin bread recipe and realizing how perfectly bananas and pumpkin work together. The bananas add natural sweetness and moisture, while the pumpkin keeps the crumb soft and cozy. The combo makes the fluffiest muffins that are just sweet enough — no butter, no refined sugar, just simple ingredients that work together perfectly. Chef’s kiss!
They’re maple-sweetened, packed with warm spice, and have a boost of protein from Greek yogurt to keep them extra moist (without adding butter). Plus, they bake in 25 minutes, freeze like a dream, and can be made with gluten-free flour if you need it. If you’re Fall-obsessed like me, try my Healthy Pumpkin Bread, Healthy Oat Flour Pumpkin Muffins, or this Apple Pie Granola.
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Why You’ll Love This Recipe
- Naturally Sweetened: Made with ripe bananas and maple syrup instead of refined sugar.
- Moist & Fluffy: Bananas and pumpkin keep these muffins soft, tender, and bakery-style fluffy.
- Quick & Easy: One bowl, no mixer, and ready in just 25 minutes.
- Better-for-You Twist: Greek yogurt adds protein and moisture with less oil.
- Customizable: Add chocolate chips, walnuts, or pecans for a fun mix-in.
- Gluten-Free Friendly: Works perfectly with a 1:1 gluten-free flour blend.
- Kid-Approved: Sweet, cozy flavor that’s perfect for breakfast, snacks, or lunchboxes.
⭐⭐⭐⭐⭐
Wow! I bake a lot of muffins, and this was by far the top 5. The banana and pumpkin combination is really nice, and the muffins themselves are sweet and fluffy. I highly recommend this recipe and will share it with all my friends.
– Sally
Ingredients You’ll Need
- Ripe Bananas: The spottier, the better! They add natural sweetness and keep the muffins moist.
- Pumpkin Purée: Use 100% canned pumpkin, not pumpkin pie filling. I’ve tested both Libby’s and Farmer’s Market pumpkin — both work, but Libby’s gives a slightly thicker texture.
- Maple Syrup: Naturally sweetens the muffins without refined sugar. Honey works too, but it makes them a little denser.
- Greek Yogurt: My go-to for protein and moisture. I’ve tested with both whole milk and 2% Greek yogurt — either works, but the full-fat version makes them extra tender.
- Eggs: Bind everything together and give structure.
- Flour: Use all-purpose or a 1:1 gluten-free flour blend. I’ve tested this recipe dozens of times, and I beg you — do not use coconut or almond flour, they completely change the texture. If you want a grain-free option, try my Almond Flour Pumpkin Muffins!
- Baking Powder & Baking Soda: Essential for lift and that soft, bakery-style crumb. Make sure they’re fresh!
- Pumpkin Pie Spice & Cinnamon: Bring all the cozy fall vibes. If you don’t have pumpkin spice, use a mix of cinnamon, nutmeg, ginger, and cloves.
- Salt: Just a pinch to balance sweetness and boost flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Make them gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve tested it, and the muffins still come out fluffy and moist. Avoid almond or coconut flour — they won’t work here and will completely change the texture.
- Make them dairy-free: Use a thick coconut yogurt in place of Greek yogurt for the same moisture and tang.
- Greek Yogurt: Sour cream or blended cottage cheese both work as swaps. I’ve tested sour cream — it makes the crumb extra tender.
- Maple Syrup: Honey can be used as a 1:1 swap. Just know it has a stronger flavor and can make the muffins slightly denser.
- Mix-Ins: Stir in ½ cup chocolate chips, peanut butter chips, walnuts, pecans, or raisins. I love using mini chocolate chips, so there’s a little chocolate in every bite.
- Topping Idea: Sprinkle the muffin tops with cinnamon sugar before baking for a sweet, crunchy finish.
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
How to Make Healthy Banana Pumpkin Muffins
- Step 1: Whisk together the wet ingredients, then gently fold in the dry until just combined.
- Step 2: Scoop the batter into 12 muffin liners.
- Step 3: Bake at 350°F for 22–25 minutes, then cool and enjoy!
1 Minute Video Tutorial
Top Tips for the Best Banana Pumpkin Muffins
- Use very ripe bananas: The spottier the better — they add natural sweetness and extra moisture. Green or underripe bananas = gummy muffins.
- Don’t overmix the batter: Gently fold the dry ingredients into the wet until just combined. I’ve tested this several times — overmixing always = dry muffins.
- Measure flour correctly: Spoon flour into your cup and level it off. Too much flour = dry muffins. This is my #1 muffin tip.
- Check your leaveners: Flat muffins usually mean expired baking powder or soda, or overmixed batter. Always use fresh!
- Do not substitute the eggs: I’ve tested this recipe, and flax, chia, or vegan egg replacements do not work. The muffins won’t rise properly or hold their shape.
How to Make Your Own Pumpkin Pie Spice
No pumpkin spice? No problem! Mix together:
- 3 tablespoon ground cinnamon
- 2 teaspoon ground ginger
- 2 teaspoon ground nutmeg
- 1 ½ teaspoon ground allspice
- 1 ½ teaspoon ground cloves
Store in an airtight jar for up to 6 months and use it 1:1 in place of store-bought pumpkin spice.
Frequently Asked Questions
Yes! Just use a 1:1 gluten-free flour blend. I’ve tested this swap, and the muffins still turn out fluffy and moist.
You can — just make sure it’s well-drained and not watery. To make your own purée, roast or steam pumpkin until tender, then blend until smooth.
This usually happens if too much flour was added or if the muffins were overbaked. Make sure to spoon and level your flour (never scoop!) and start checking for doneness at 22 minutes.
Yes! They’re made with simple, wholesome ingredients, naturally sweetened with maple syrup and bananas, and use Greek yogurt instead of butter. Each muffin has protein, healthy fats, and less sugar than traditional recipes.
You can swap pumpkin purée with the same amount of sweet potato purée or butternut squash purée. Both give a similar texture and cozy flavor. Just make sure it’s smooth and not watery before adding it to the batter.
Storage, Freezing & Reheating
Pumpkin banana muffins stay fresh for 2–3 days at room temperature, up to 5 days in the fridge, or 3 months in the freezer.
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for 5 days.
- Freezer: Wrap and freeze for up to 3 months.
- Reheat: Microwave 20–30 seconds or warm in a 350°F oven for 5 minutes.
More Healthy Pumpkin Recipes You’ll Love
Looking for other recipes like this? Try these:
- Healthy Pumpkin Bread Recipe (Oat Flour!)
- Healthy Pumpkin Oatmeal Bars
- Healthy Oat Flour Pumpkin Muffins
- Pumpkin Protein Muffins
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Banana Pumpkin Muffins
Pin Recipe
Ingredients
- 1 ¾ cups all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 large eggs, room temperature
- ⅓ cup maple syrup, room temperature
- ⅓ cup Greek yogurt, I used 2%
- 1 cup mashed banana, about 2 – 3 spotty brown bananas
- ½ cup pumpkin puree, not pumpkin pie filling
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
Instructions
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Preheat the oven to 350°F and line a muffin tin with 12 liners.
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In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Make sure all the clumps are removed, and then set it to the side.
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In another mixing bowl, whisk together the eggs, maple syrup, Greek yogurt, mashed banana, pumpkin puree, coconut oil, and vanilla extract.
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Add in the dry ingredients and mix until combined and there are no lumps of flour.
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Then, fill each muffin liner with batter until about ⅔ full.
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Bake for 22 – 26 or until a toothpick comes out clean. Let the muffins cool before enjoying them!
Video
Notes
Coconut Oil: You can also use melted butter or vegan butter.
Flour: DO NOT substitute with coconut flour or almond flour.
Maple Syrup: You can also use agave sweetener or honey
Pumpkin Pie Spice: Read above to get the recipe to make your own pumpkin pie spice.
Freezing: Let them cool to room temperature, then add them to a freezer-safe bag, and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight, so they are ready to enjoy in the morning.
Storing: If you have leftovers, store these pumpkin banana muffins in an airtight container at room temperature for 4 – 5 days. You can also refrigerate them for up to 8 days.
Nutrition