Why You’ll Love These Muffins
Balanced Combination of Flavor: These Pumpkin Banana Muffins capture the cozy flavors of fall in every bite. Easy Prep: These muffins are incredibly simple to make. Blending the wet ingredients in a food processor or blender simplifies the process, reducing both the effort and prep time. Moist and Naturally Sweet: Made with overripe bananas and pumpkin puree, they’re naturally sweet and super moist. No extra sugar needed, although you can add some maple syrup, date syrup, or chocolate chips if desired! Nutritious Ingredients: Packed with healthy ingredients like white beans, which add a boost of protein, fiber and iron—without anyone even noticing! They’re a total game changer! These are the perfect muffins to serve to your baby and toddler. Classic Warm Fall Spices: A perfect blend of cinnamon, nutmeg, and ginger brings the warm, familiar taste of fall. Make Ahead: Great for a quick on-the-go breakfast, kid’s lunchbox, or healthy dessert option. Go ahead and double the batch so you can freeze some!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Flour – I love baking with spelt flour because it bakes well and produces light, soft, and moist products while adding fiber and protein. You can also use all-purpose flour or white whole wheat flour. Pumpkin – be sure to use canned pumpkin puree, NOT pumpkin pie filling! It’s a great source of vitamin A and fiber. You can also use homemade pumpkin puree. Bananas – use overripe bananas with plenty of brown spots. Egg – use room temperature egg for best results. White beans – you may either be feeling hesitant about this unusual ingredient or excited to try or both! You can use any white beans, such as cannellini or Great northern beans, or garbanzo (or chickpeas). They lend themselves best to baked goods, like these sweet potato cookies. Pumpkin spice – Combine ground cinnamon, nutmeg, and ginger. You can also use 1 1/2 teaspoons of pumpkin pie spice instead, if you have it. Maple syrup (optional) – for extra sweetness. Refer to “Recipe Tips” section for more suggestions.
How to Make Pumpkin Banana Muffins
Variations
While delicious as is, if you’d like to invite more texture and fun, here are some add-ins to try:
Pecans or walnuts (be sure to finely chop for babies) Mini chocolate chips Dried fruit, such as cranberries, raisins, dates
Serving Suggestions
These soft, moist muffins are great for breakfast, as an afternoon snack, or added to your kid’s lunchbox! While delicious on its own, you can take them up a notch by spreading any of these toppings to boost flavor and nutrition:
Unsweetened applesauce or other mashed fruits, like banana, mango, peach, avocado Plain whole fat yogurt Peanut butter, nut butter, or seed butter
Storage Suggestions
The texture is similar when left out or refrigerated. I will say when refrigerated, the banana flavor becomes more pronounced so the muffins taste sweeter. So I highly recommend refrigerating for up to 5 days. If you leave at room temperature, the muffins will be good for 1-2 days in an airtight container. You can also freeze for up to 3 months. Here’s everything you need to know about storing and freezing muffins. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
