These super fluffy, moist banana pumpkin muffins are naturally sweetened with maple syrup, perfectly spiced, and easy to make. The best healthy muffins you’ll ever eat!
*For a gluten-free option, use a cup of gluten-free flour as a sub + a half a cup of unsweetened applesauce.
Ingredients
- Flour: Use your favorite all-purpose flour; avoid almond, coconut, or oat flour. For a gluten-free option, use gluten-free 1:1 baking flour.
- Baking Powder + Baking Soda: Both are essential for rising.
- Pumpkin Pie Spice: Adds a delightful fall flavor. Make your own pumpkin pie spice if you don’t have it (see below).
- Cinnamon: Plus a dash of ground cinnamon for flavor.
- Eggs: Provides protein and helps binds the muffins.
- Maple Syrup: Sweetens these muffins without refined sugar; agave or honey can also be used.
- Greek Yogurt: I used 2%, but 0%, non-fat, or whole-milk yogurt works. Vanilla yogurt can be a substitute.
- Bananas: Use 2-3 large spotty brown bananas for flavor and sweetness.
- Pumpkin Puree: Not pumpkin pie filling!
- Coconut Oil: 1/4 cup melted for moisture; can substitute with melted butter or vegan butter.
- Vanilla Extract: For the best flavor!
How-To:
1. First, preheat the oven to 350°F (180°C) and line a muffin tin with 12 liners.
2. Then, in a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Please make sure all the clumps are removed, and then set it to the side.
3. Whisk together the eggs, maple syrup, Greek yogurt, mashed banana, pumpkin puree, coconut oil, and vanilla extract in another mixing bowl.
4. Now, add the dry ingredients and mix until combined and there are no lumps of flour. Then, fill each muffin liner with batter until about ⅔ full.
5. Finally, bake for 22 – 26 or until a toothpick comes out clean. Let the muffins cool before enjoying them!