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

Pumpkin Banana Muffins

These muffins are light, fluffy, and a perfect breakfast for the Fall.  Enjoy the pumpkin banana flavors combined with cinnamon.  Your whole family will request them all day!


  • 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


  1. Preheat the oven to 350 degrees (lower elevation) or 375 degrees (higher elevation).
  2. In a large bowl, whisk together the banana, pumpkin puree, applesauce, honey/maple syrup, olive oil, milk, vanilla, and egg.
  3. In a separate bowl, combine all remaining dry ingredients together.
  4. Add the dry ingredients to the wet ingredients and stir to combine.
  5. 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.