These healthy banana pumpkin muffins are light, fluffy and perfect for fall. They are meant for breakfast, but don’t be surprised if you’re tempted to eat them for every single meal of the day.

Ripe banana, pumpkin puree and applesauce keep them moist, honey or maple syrup sweetens them, and whole wheat pastry flour with chia and flax makes them wholesome.

The Best Healthy Pumpkin Banana Muffins (Whole Wheat and Honey Sweetened)

I made a batch of these one morning and my three year old wanted them for every meal AND snack! He went to bed that night with a stomach full of these deliciously fulfilling pumpkin banana muffins.

This is my VERY most favorite time of the year. It’s right before the holiday season kicks off with Halloween, the weather is starting to cool, the leaves are changing, AND it’s prime time for comfort food. I’m already a huge fan of quick breads and have a special weakness for banana pumpkin recipes. I created these Chocolate Pumpkin Banana Muffins a couple of years ago and have not looked back since. If there’s a potential recipe where I can continue to combine banana and pumpkin, create I will.

I know I repeat myself, but I love sneaking healthy ingredients into recipes without anyone knowing. Fabulously healthy seeds like chia and flaxseed are easy to add to muffins like these. Also, I have tried several different whole wheat flours and now only use Bob’s Red Mill whole wheat pastry flour. It keeps your baked goods light, fluffy and healthy. Trust me. It’s a must try.

Now hurry and go bake these addicting banana pumpkin muffins.

Why You’ll Love These Pumpkin Banana Muffins

Light and fluffy. Whole wheat pastry flour keeps them tender, not dense.
Naturally sweetened. Honey or pure maple syrup plus ripe banana, with no white sugar.
Moist from fruit. Pumpkin, banana and applesauce do the work of extra butter.
Kid approved. A three year old asked for them at every meal and snack.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Ripe banana: One large banana, mashed. The riper and spottier it is, the sweeter and more flavorful your muffins will be. It also adds moisture and helps bind the batter.
Pumpkin puree: Gives the muffins their warm color, earthy fall flavor and a soft, moist crumb. Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Canned works perfectly, and leftover puree can go into waffles or a smoothie.
Applesauce: Adds moisture and natural sweetness so you need less oil. Unsweetened applesauce keeps the sweetness in check.
Honey or pure maple syrup: The only sweetener. Honey gives a floral note, and maple syrup leans cozier and more caramel like. Both keep the muffins moist.
Olive oil: Oil stays liquid at room temperature, so oil based muffins stay soft even after they cool. A light olive oil keeps the flavor mild.
Milk of your choice: Coconut milk and vanilla almond milk both work. Vanilla almond milk adds a little extra sweetness and aroma.
Egg and vanilla: One egg adds structure and lift. Vanilla rounds out the pumpkin and banana flavors.
Whole wheat pastry flour: Finer and softer than regular whole wheat flour because it is milled from soft wheat with less protein. That means less gluten and a lighter muffin.
Baking powder: The leavener that helps the muffins rise and dome. Check the date on the can, since old baking powder loses its power and gives flat muffins.
Chia seeds and flaxseed meal: An easy way to sneak in fiber and healthy fats. Both soak up liquid, which helps hold the batter together and keeps the muffins moist.
Cinnamon, nutmeg and salt: Warm fall spices that make these taste like autumn, with a pinch of salt to balance the sweetness.

How to Make Pumpkin Banana Applesauce Muffins

Heat the oven. Preheat to 350°F at lower elevation or 375°F at higher elevation. Grease a muffin pan so the muffins release easily. Let the oven heat fully, because a hot oven gives the batter a quick burst of rise.
Whisk the wet ingredients. In a large bowl, whisk together the mashed banana, pumpkin puree, applesauce, honey or maple syrup, olive oil, milk, vanilla and egg. Keep whisking until smooth and evenly orange, with only small bits of banana left.
Combine the dry ingredients. In a separate bowl, stir together the flour, baking powder, chia seeds, flaxseed meal, cinnamon, nutmeg and salt. Whisk well so the baking powder and spices are evenly spread.
Mix the batter. Add the dry ingredients to the wet and stir just to combine. A few streaks of flour are fine. The batter will be thick and spoonable. Overmixing whole wheat batter makes muffins tough.
Fill the pan. Scoop about 1/4 to 1/3 cup of batter into each greased cup. Even scoops help every muffin finish baking at the same time. A spring loaded ice cream scoop makes this quick and tidy.
Bake. Bake for 16 to 18 minutes, until the tops are slightly browned. The inside will be moist, but a toothpick inserted in the center should come out clean.

Kami’s tip: To keep these healthy, spread coconut oil instead of butter over the fresh out of the oven muffins and drizzle pure honey on top. You can thank me later.

Ways to Customize Pumpkin Banana Muffins

Make them chocolate. Fold in a handful of chocolate chips, or bake these chocolate pumpkin banana muffins instead.
Add crunch. Stir in chopped walnuts or pecans, or sprinkle a few on top before baking.
Spice it up. Swap the cinnamon and nutmeg for pumpkin pie spice, or add a pinch of ginger and cloves.
Top them. Spread with coconut oil and a drizzle of honey while they are warm.

Pumpkin Banana Muffins FAQs

Are these pumpkin banana muffins healthy? They are made with whole wheat pastry flour, fruit, chia and flax, and they are sweetened only with honey or pure maple syrup. There is no white sugar or butter in the batter.
What oven temperature should I use? 350°F at lower elevation or 375°F at higher elevation, baked for 16 to 18 minutes.
Can I use regular whole wheat flour? Yes, but the muffins will be denser. Whole wheat pastry flour is what keeps them light and fluffy.
What milk works best? Any milk you like. Coconut milk and vanilla almond milk have both been used with great results.
Why are my muffins dense? The batter was likely overmixed or made with regular whole wheat flour. Stir just until combined and use whole wheat pastry flour for a light, fluffy crumb.
Can I make these egg free? The recipe was written with one egg. If you try a flax egg instead, expect a slightly denser, more delicate muffin.
How do I know when they are done? The tops will be slightly browned and a toothpick inserted in the center will come out clean, even though the inside is moist.
How should I store them? Let them cool completely, then keep them in an airtight container. For longer storage, freeze them and thaw at room temperature or warm briefly in the microwave.

Kitchen Tools for This Recipe

Healthy Pumpkin Banana Muffins Recipes - No Diets Allowed #Food #Foodie

Healthy Pumpkin Muffins with Applesauce and Banana

Healthy pumpkin muffins with applesauce and ripe banana, made with whole wheat pastry flour, chia seeds and flaxseed and sweetened with honey or pure maple syrup. They are light, fluffy and full of cinnamon and nutmeg.

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Ingredients

1 large ripe banana mashed
1/2 cup pumpkin puree
1/2 cup applesauce
1/2 cup honey or pure maple syrup
1/2 cup olive oil
1/4 cup milk of your choice I have used coconut milk and vanilla almond milk
1 egg
1 tsp vanilla
2 and 1/2 cups whole wheat flour I use Bob's Red Mill whole wheat pastry flour
1 Tbs baking powder
1 Tbs chia seeds
1 Tbs flaxseed meal
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt

Instructions

Preheat the oven to 350 degrees (lower elevation) or 375 degrees (higher elevation).
In a large bowl, whisk together the banana, pumpkin puree, applesauce, honey/maple syrup, olive oil, milk, vanilla, and egg.
In a separate bowl, combine all remaining dry ingredients together.
Add the dry ingredients to the wet ingredients and stir to combine.
Fill greased muffin pan with about 1/4 to 1/3 cup of batter. Bake for 16-18 minutes or until the tops have slightly browned. The inside will be moist you should be able to insert a toothpick and it come out clean.

Made these muffins? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other bakers, and I love hearing who in your family gobbled them up.