Healthy Banana Pumpkin Muffins
These healthy banana pumpkin muffins use Greek yogurt instead of butter and maple syrup instead of refined sugar, which puts them at 158 calories and 6g of sugar per muffin. Soft, fluffy, and made in one bowl in 30 minutes. Gluten-free option included.
Ingredients
- 1 ¾ cups all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 large eggs, room temperature
- ⅓ cup maple syrup, room temperature
- ⅓ cup Greek yogurt, I used 2%
- 1 cup mashed banana, about 2 - 3 spotty brown bananas
- ½ cup pumpkin puree, not pumpkin pie filling
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
Instructions
- Prep the pan: Preheat the oven to 350°F and line a muffin tin with 12 liners.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until no clumps remain. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, maple syrup, Greek yogurt, mashed banana, pumpkin purée, coconut oil, and vanilla until smooth.
- Combine: Add the dry ingredients to the wet and mix just until no streaks of flour remain. The batter should be thick and scoopable. Don't overmix.
- Fill the liners: Fill each muffin liner about ⅔ full.
- Bake: Bake for 22 to 26 minutes, or until a toothpick comes out clean. Cool in the pan for a few minutes, then transfer to a rack.
Notes
Pumpkin purée: Butternut squash, sweet potato, or acorn squash purée all work as substitutes. Do not use pumpkin pie filling.
Coconut oil: Melted butter or a neutral oil work too.
Flour: A 1:1 gluten-free blend works. Do not substitute coconut or almond flour.
Maple syrup: Honey swaps 1:1, though it makes the muffins slightly denser.
Eggs: Flax, chia, and vegan egg replacers do not work in this recipe.
Storing: Airtight container for 3 days at room temperature, 5 days in the fridge.
Freezing: Cool completely, then freeze up to 3 months. Thaw overnight in the fridge.
Mini muffins: Bake 10 to 12 minutes, checking at 8. Makes about 24.
Nutrition
Calories: 158kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 239mg | Potassium: 151mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1647IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
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