Gluten free, healthy pumpkin banana muffins made with sweet ripe banana, pure pumpkin, and plenty of pumpkin pie spice! These delicious muffins are so easy to make, use naturally gluten free oat flour, and have a little extra protein thanks to Greek yogurt!
Pumpkin puree: be sure to use pure pumpkin puree with no added ingredients and not pumpkin pie filling.
Mashed banana: you’ll need roughly two spotty brown bananas for this recipe. The riper the bananas the better!
Greek yogurt: full-fat Greek yogurt helps to keep these muffins moist while also added a bit of extra protein.
Eggs: to help bind everything together of course!
Vanilla extract: this gives the muffins a bit of delicious vanilla flavor.
Oat flour: these muffins are naturally gluten free thanks to using oat flour as the base.
Brown sugar: to sweeten things up a bit. I’ve included notes on substitutions, below.
Pumpkin pie spice: this helps to give the muffins that delicious pumpkin spice flavor. If you don’t have any pumpkin pie spice on hand you can easily make your own homemade version!
Chocolate chips: for a delicious little melty chocolatey goodness. Feel free to leave these out if you prefer.
Substitutions and Swaps
Yogurt – the yogurt in these muffins helps give them the perfect moist and tender texture. If you need to keep this recipe dairy free, you can use your favorite dairy-free Greek yogurt as a substitute.
Eggs – I have not tried to make these muffins with flax eggs but it would likely work. You could also use your favorite egg replacer if you have an egg allergy.
Oat flour – if you do not have oat flour you can make these muffins with all purpose flour or gluten free all purpose flour. Almond flour or coconut flour will not work as a one-to-one replacement in this recipe.
Brown sugar – you can easily replace the brown sugar in this recipe with coconut sugar if you prefer. I do not recommend replacing the brown sugar with a liquid sweetener as it will change the texture of the muffins.
How to Make This Healthy Pumpkin Banana Muffin Recipe
Step One: Preheat your oven to 350 degrees and line a muffin pan with muffin liners.
Step Two: Add the pumpkin purée, mashed banana, Greek yogurt, eggs, and vanilla extract to a mixing bowl and whisk everything together until well combined.
Step Three: To a separate bowl, add the oat flour, brown sugar, baking soda, baking powder, and pumpkin pie spice, and sea salt. Whisk together the dry ingredients until well combined.
Step Four: Fold the dry ingredients into the wet ingredients until the batter is well combined.
Step Five: Transfer the batter to a lined muffin tin. Fill each muffin well two-thirds of the way full.
Step Six: Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick, placed in the center, comes out clean and the muffin tops bounce back when pressed.
All About Mix-Ins
chocolate chips – if needed, you can use dairy-free chocolate chips to avoid dairy or stevia sweetened chocolate chips to lower the overall amount of sugar in the muffins. Feel free to use dark chocolate chunks in these muffins if you prefer!
chopped nuts – if you like, you can skip the chocolate chips and add chopped nuts instead. Walnuts, pecans, or sliced almonds could all be delicious.
pumpkin seeds – feel free to top the muffins with a few pumpkin seeds before baking if you like!
Tips for Perfect Muffins Every Time
Use ripe bananas – for the best results you want to use spotty bananas that are starting to brown. Ripe bananas have more natural sweetness and they are also easier to mash.
Mix the wet and dry ingredients separately – this helps to ensure that all of the ingredients in the batter are well incorporated.
Use a muffin liner or grease the muffin pan well – doing this will help to ensure that muffins do not stick to the pan. If you do not have muffin liners then you can use a neutral oil like avocado or coconut oil.
How to Store Your Pumpkin Banana Muffins
Fridge: to keep the muffins fresh, store them in an air-tight container in the fridge for 4-5 days.
Freezer: these muffins freeze incredibly well! Let them come to a complete cool before transferring them to a freezer safe storage bag to freeze. They should last for up to three months in the freezer.
Reheating: If the muffins are frozen, take them out of the freezer and let them come to room temperature on the kitchen counter. To reheat, let the muffins thaw on the counter for a bit before placing in the oven at 300 degrees for five to eight minutes before warmed through.
I hope you give these Healthy Pumpkin Banana Muffins a try! They’re absolutely delicious and so easy to make.
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very easy and healthy! my kids love them.
You’d never know these were healthy. I used 1/2 cup each of instant oats (not oat flour), whole wheat flour, and all purpose flour and they turned out perfectly. Love the added texture and chew from the instant oats. Will make again, thank you!
Delicious! I will be doubling next time to have some on hand in the freezer.
I whipped these up when we had company this week and they were a hit! Thanks for the recipe!
These are amazing! Simple to make and delicious to eat. I can’t believe they are only 94 calories! Thanks for another awesome recipe!
you’re so welcome, Rhonda!
These muffins are DELISH!! I have a super picky teenager and he loves them too! Super yummy sweet treat. We will be making these a bunch this fall!
This recipe looks amazing! Is there any alternative to the brown sugar, or could you remove it completely (maybe by adding another banana for more sweetness?). Would love to make these with no added sugar. Thank you!
I have use Swerve brown sugar substitute and they are amazing!
Hi, Allison! you could use coconut sugar instead of brown sugar if you like. I haven’t tested these without any added sugar so I can’t advise on that but adding another banana could work!
This was just the recipe I needed this week! Had some very brown bananas that needed to be used but wanted to make something pumpkin spice for fall. I whipped these up this morning (minimal mess) and took them to brunch and they were a hit! My friend immediately asked for the recipe. I baked mine for 18ish minutes and they came out perfect.
LOVE these muffins! They are soft and moist and the perfect amount of sweet. The ingredients were all accessible at my regular grocery store and the recipe was super easy to follow. I used Siggis plant based yogurt and it worked just fine. These will definitely be a fall staple moving forward! Thanks so much Ashlea!
I’m so glad you loved them, Kim! Thank you for sharing!
would almond flour work?
these look delicious! currently doing whole30 but can’t wait to make these when i’m done!
making your zuppa toscana tomorrow!!
Hi, Megan! I’m so excited for you to make them! I cover info on flour substitutions and more in the blog post. I hope you love the muffins!