Whole Wheat Pumpkin Banana Muffins

pumpkin banana whole wheat muffins no oil

Whole Wheat Pumpkin Banana Muffins, No Oil

Banana Bread meet Pumpkin Bread … minus the oil … plus whole wheat flour … perfectly portioned out … what do you get?

A moist, delightful, vegetarian, homemade muffin ideal for a midday snack, lunch box, or sliced up for breakfast and spread with some almond butter.  Yummy!

Being vegetarian is easy even with snacking.  I am sharing this muffin recipe with you so that you can bake a homemade muffin in your own kitchen in one bowl with ingredients you already have.  A muffin that you can feel good about feeding it to your family … instead of an oily muffin that comes in a plastic wrapper … or even worse … one that you don’t even know what they put in it to make it taste so weirdly wonderful!!

I’m always going to give you a tip to make the recipe great … here it is … bake the muffins as instructed with high heat for the first 5 minutes … that is the key to getting them to rise. Perfect recipe to use your homemade pumpkin puree.  Don’t have it ready but have a can, use it!

Want to make it vegan? Substitute 1/3 cup coconut oil and one more banana.

Want to cut down the sugar? Substitute 3/4 cup applesauce and 1 tablespoon maple syrup.

Happy muffin making!

Love this recipe? Let me know by leaving a comment.

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Pumpkin Banana Muffins
Banana Bread Meet Pumpkin Bread in a Muffin! No oil, made with whole wheat flour!
pumpkin banana muffins
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Prep Time 5 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
  • 2 ripe bananas
  • 3/4 cup pumpkin puree
  • 3/4 cup organic raw cane sugar
  • 1 egg or flax egg replacement if vegan I use Bob's Red Mill
  • 4 tbsp melted organic butter
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp Salt
  • 1 1/2 cups organic whole wheat flour can use half organic white flour and half wheat
Prep Time 5 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
  • 2 ripe bananas
  • 3/4 cup pumpkin puree
  • 3/4 cup organic raw cane sugar
  • 1 egg or flax egg replacement if vegan I use Bob's Red Mill
  • 4 tbsp melted organic butter
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp Salt
  • 1 1/2 cups organic whole wheat flour can use half organic white flour and half wheat
pumpkin banana muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Preheat oven to 425 degrees
  2. Combine banana, pumpkin, sugar, egg, melted butter, vanilla in a bowl and mix using a hand mixer on high or just stir until combined being sure to mash the banana until no chunks are present
  3. Add the cinnamon, pumpkin pie spice, salt, and baking soda, mix until completely combined
  4. Slowly add flour mixing with hand mixer on high or stir until completely combined and no clumps or dry ingredients are present
  5. Spoon into muffin pan lined with liners or greased well
  6. Bake for 5 minutes on 425 degrees then reduce heat and bake for 15-17 minutes on 350 degrees. Don't open oven, take muffins out, or peek in ... this will make your muffins collapse in the middle!
  7. Place on cooling rack to cool and enjoy! Wrap up leftovers if you have them and store for up to 5 days.
Recipe Notes

Notes:

Optional add-ins: 1/2 cup chocolate chips, crushed walnuts, pecans, or slivered almonds

Recipe adapted from Center Cut Chef ... thanks for the tip on high heat baking muffins first

Want to make it vegan? Substitute 1/3 cup coconut oil and one more banana.

Want to cut down the sugar? Substitute 3/4 cup applesauce and 1 tablespoon maple syrup.

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