These banana pumpkin muffins are packed full of natural sweetness thanks to the banana and plenty of fiber from the whole grain flours. You can whip up a fresh muffins in 30 minutes! I hope you make a batch today!
Banana Pumpkin Muffins – perfect for meal prep
These banana pumpkin muffins are perfect to cook on the weekend and stash some in the freezer to grab during the week for a quick snack or to eat with my breakfast. I stumbled on this recipe by accident. I had previously made it with bananas and thought it was great. But when I went to remake for this post, I didn’t have enough banana, but I did have a bit of pumpkin on hand, so I thought, sure why not. Pumpkin is packed full of tons of nutrition such as vitamin A and also adds moisture to the muffin.
In the recipe, I reduced the sugar a bit and added cinnamon to enhance the natural sweetness of the banana. Each muffin has only a teaspoon of added sugar. But thanks to the cinnamon and banana, you won’t miss the sugar. They taste great!
These banana pumpkin muffins are super easy to throw together, they take no more than 5-10 minutes to whip up and 20 minutes in the oven. They make a great breakfast paired with a boiled egg or Greek yogurt. I also like to take them on the go for a snack. Bake a batch and stick them in the freezer and take them out when you want to eat one!
They are full of fiber from the buckwheat and whole wheat flour. Plus, the pumpkin gives them a punch of vitamin A. Each muffin has only a teaspoon of added sugar. I hope you make a batch today!
Bananas and whole grains make a great pair! Cooking with whole grains can sometimes result in drier baked goods, but adding in banana adds some additional moisture back in. Looking for more breakfast ideas? Try out these Whole Wheat Banana Pancakes.
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Not sure if you have all the right baking utensils to whip up a batch of these muffins? It doesn’t take much! While you don’t need much to make these, a muffin pan is essential. I personally like this one, Calphalon Nonstick Bakeware, Cupcake/Muffin Pan, 12-cup which is pictured to the left.
Most of the ingredients are easy to find at your local grocery store or food market. The only one that may be a bit challenging is the buckwheat flour. You can order it here from Amazon. My go to brand for most specialty flours and grains is Bob’s Red Mill. Click here to buy, Bob’s Red Mill Organic BuckWheat Flour, 22 oz. You can use it here in this recipe and in all kinds of baked goods! Buckwheat pancakes are one of my favorites.
Interested in other great utensils for baking? Check out my recent post on My favorite baking tools to see my favorite brands and must have utensils.
Whole Grain Banana Pumpkin Muffins
- ½ cup banana about 1 medium banana
- ½ cup pumpkin puree
- 1 large egg beaten
- 1/3 cup canola oil
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch salt
- 3/4 cup buckwheat flour
- ¾ cup 100% whole wheat flour
- 2 T ground flax or chia seeds for garnish optional
- Preheat oven to 350 degrees and spray regular size 12-muffin baking tray with cooking spray.
- Place banana and pumpkin in a mixing bowl. Use a fork to mash them together until it is smooth.
- Add the egg, oil, sugar and extract. Mix to combine.
- Next add the dry ingredients and mix well.
- Fill muffin cups about 2/3 full and sprinkle ground flax and/or chia over the top.
- Place in hot oven and bake 15-20 or until a toothpick to the center comes out clean.
Did you try out this recipe for banana pumpkin muffins? If so, share your pictures on Instagram and be sure to tag @cookeatlivelove so I can see your results! Please leave your comments here about the recipe and if you liked it, be sure to give it a 5-star rating!
Looking for some other healthy grains to cook?
Another one of my favorite banana recipes!