I am in love with these. They are as if banana bread married pumpkin bread. These Whole Wheat Pumpkin Banana Muffins are made with whole wheat flour instead of white flour and NO oil! The perfect homemade muffin ideal for a midday snack, lunch box, or sliced up for breakfast and topped with some peanut butter.Β Yummy!
Tara’s Tips for Perfect Whole Wheat Pumpkin Banana Muffins
- Baking the muffins on high heat for the first 5 minutes is the key to getting them to rise. This trick works perfectly every time, try it!
- Leftovers? Keep them in a glass airtight container or in the freezer, slice them up and toast for a quick breakfast or snack. I LOVE these muffins leftover for breakfast toasted with a little nut butter.
- I developed this recipe with whole wheat flour. I haven’t tested the recipe with gluten free flours, if you do, let me know!
- Want to make it vegan? Substitute the egg for an egg replacement powder – you can find them in grocery stores in the baking section. Alternatively, make a flax egg with one tablespoon of ground flax and three tablespoons of water combined to make a gel-like consistency.
- Looking to cut down the sugar? Substitute 3/4 cup applesauce and 1 tablespoon maple syrup for the sugar.
Love Muffins? Me too!
Try one of my other fabulous muffin recipes:
Vegan Apple Cinnamon Mini Muffins
JUST Egg Muffin Breakfast Bites
Healthy Peanut Butter Chickpea Muffins
Pumpkin Banana Muffins
October 18, 2017
: 12 muffins
: easy
Banana Bread Meet Pumpkin Bread in a Muffin! No oil, made with whole wheat flour!
Ingredients
- 2 ripe bananas
- 3/4 cup pumpkin puree
- 3/4 cup sugar of choice: cane, raw turbinado, coconut palm
- 1 egg or vegan egg replacement
- 4 tbsp melted butter or vegan butter
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups whole wheat flour
Directions
- Step 1 Preheat oven to 425 degrees
- Step 2 Combine banana, pumpkin, sugar, egg, melted butter, vanilla in a bowl and mix using a hand mixer on high or just mix by hand until combined. Be sure to mix until no banana chunks are present.
- Step 3 Add the cinnamon, pumpkin pie spice, salt, and baking soda, mix until completely combined.
- Step 4 Slowly add flour mixing with hand mixer on high or stir until completely combined and no clumps or dry ingredients are present.
- Step 5 Evenly spoon into 12 muffin liners of muffin pan.
- Step 6 Bake for 5 minutes on 425 degrees then reduce heat and bake for 15-17 minutes on 350 degrees. Donβt open oven, take muffins out, or peek in β¦ this will make your muffins collapse in the middle!
- Step 7 Place on cooling rack to cool and enjoy!
- Step 8 Wrap up leftovers and store for up to 5 days.
β€Did you make these Whole Wheat Pumpkin Banana Muffins? Love them? Leave a rating + a comment below!
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