Pumpkin meets banana in these healthy pumpkin banana muffins that are so delicious you won’t be able to tell that they’re vegan. This easy one-bowl recipe is ready in less than 30 minutes. Perfect for a quick fall breakfast or snack!

Although I don’t like the cold weather I’m glad that it’s Fall because it is the season of baking! And if you couldn’t already tell by this baking blog I’ve got going here, I love to bake and I love having muffins for breakfast. Actually, I love sweet breakfast recipes in general.

It’s so hard to stay healthy around Fall because Recipes around this time are super fattening and they’re not very vegan-friendly so that’s why I’m bringing you this recipe that is dairy-free and completely vegan-friendly!

And I must say that pumpkin and banana is such a delicious combination.

Come to think of it, are these healthy pumpkin muffins made with banana? Or are they healthy banana muffins made with pumpkin? Hmm. Well, whatever they are, they’re soft and moist and yummy.

Hooray for Vegan breakfast recipes that actually taste good!

Is vegan baking healthier? Well, in most baking recipes, it is. Vegan baking excludes the use of any and all animal products or byproducts. So in terms of baking, that means no dairy (no butter and no milk) and no eggs. Excluding dairy products like butter from recipes eliminates hundreds of calories and high contents of saturated fat. And using vegan egg replacements adds nutrients and vitamins that are not found in eggs and are also more allergy-friendly.

I know that vegan baking is scary but you can’t go wrong with this recipe. Trust me, it’s so easy to make, it’s basically foolproof, and it tastes delicious!

Healthy Pumpkin Banana Muffins without Eggs

I created this recipe about a year ago and it was hard to get it just right. I would tweak it over and over again but it just never came out the way I wanted it to. The muffins always tasted great but the texture was off. I would do things like add more banana or more pumpkin, or take away some pumpkin and the muffins still wouldn’t turn out right. I just didn’t know what was wrong. I even messed around with the leavening ingredients.

Fast forward to this month, I had a craving for these and I finally figured it out. It was the eggs!

Now, back then, every time I baked I always baked with eggs. There was no such thing as baking without eggs to me. Egg-free baking used to make me so anxious. The purpose of eggs in baking is to hold baked goods together so that they don’t crumble and fall apart. They also provide structure and texture.

But I recently found out that you can use pumpkin puree as an egg replacement because it binds and moistens just like eggs do. So that’s exactly what I did for this recipe! The pumpkin puree is used as a vegan egg substitute. Why didn’t I think of this before?

Of course you don’t want to use pumpkin as an egg replacement in just any old recipe, but because these are vegan pumpkin banana muffins, it works. So there are no flax eggs in this vegan recipe.

I feel like the answer was right in front of my face because I always knew that pumpkin recipes in general require fewer eggs or no eggs at all. Oh well, it’s fixed now and tastes better than it ever did.

So yeah, this recipe is eggless (and dairy-free!). I don’t miss the eggs at all and you won’t either. I’m still not sure how it works, but it’s magical.

How to make Healthy Pumpkin Banana Muffins from scratch

This super easy recipe takes less than 10 minutes to mix together and in one bowl too. Here’s the step by step:

{Full recipe at the bottom of the page}

1. First, you preheat your oven to 375°F. Line your muffin pan with liners (or grease it or spray with nonstick cooking spray) and set aside.
2. Next, you combine the bananas, pumpkin puree, and brown sugar in a large bowl.
3. Add the leavening ingredients, salt, and spices, and mix well.
4. Then, you add the flour and gently fold until combined.
5. Pour the batter into your muffin pan and bake.
6. Let the muffins cool for 10 minutes then enjoy!

See? How simple is that!

Easy muffin recipes like this are the best. I can definitely see these types of recipes overtaking this blog.

If you love baking muffins as much as I do you’re going to love these.

The way the house smells when you pull them out the oven though… The smell of fresh homemade baked goods is so intoxicating.

I prefer to have them warm but they’re really good completely cooled as well.

These muffins are made with canned pumpkin puree. So make sure that your can is 100% pumpkin and not pumpkin pie filling. This recipe calls for half a cup. I know it’s not a lot but it’s just enough to give these muffins pumpkin flavor without drowning out the banana. It’s the perfect balance of pumpkin and banana.

I used 2 overripe bananas for moisture and flavor, and maybe they also help to bind the batter as well because you can also use bananas as a vegan egg substitute or alternative.

I love baking with bananas and I really love baking with pumpkin too so it’s the best of both worlds for me.

And this is yet another recipe I get to add to my long list of overripe banana recipes. Make sure you add it to yours too! And I’ll also add it to my list of vegan baking recipes as well. I’ve been loving plant-based recipes lately and easy baking recipes like these make baking at home a breeze.

I opted to sweeten these muffins with brown sugar, however, if you want a healthier option you can use coconut sugar or whatever you have on hand.

Also, you don’t have to use vegetable oil for this recipe. You can also use canola oil or melted coconut oil. I’ve personally tried this recipe with coconut oil and it is amazing. Just so you know.

I absolutely had to throw some spice in this recipe. It really wasn’t an option. I used cinnamon and a little bit of nutmeg. You can use pumpkin pie spice instead if you’d like.

These muffins are the perfect sweet and healthy snack, and they’re so delicious that if you were to toss them in the lunch box, the kids would actually think that it’s a treat.

The Health Benefits of Pumpkin

• Pumpkin is only about 50 calories per cup. It is so very low in calories because it’s made up of mostly water which makes this healthy vegan pumpkin banana muffin recipe low fat.
• Pumpkin is rich in vitamin A. Vitamin A strengthens your immune system and helps to fight against infections.
• It is packed with many other vitamins and minerals. It is also high in antioxidants and nutrients that also give your immune system a big boost.
• Pumpkin is also high in vitamin C which helps your body heal faster.
• Because of its nutrient density and low calorie count it helps to promote weight loss.
• And last but not least, it’s a great source of fiber. Woo!

The Health Benefits of Banana

• Bananas are rich in potassium.
• They contain no sodium and almost no fat.
• Bananas are high in fiber and protein too.
• They are a good source of vitamin C, vitamin B6, and antioxidants.
• Positively affects heart health.

(If you’re looking for a low-calorie recipe for overripe bananas this is it right here.)

Also, because these muffins are made with whole wheat flour it bumps the nutritional value, they are much higher in fiber when compared to white flour muffins and they are low calorie. Additionally, these muffins are low fat (low in saturated fat) and low sugar (less than 10 grams per serving) like most skinny breakfast muffins.

All these health benefits make these pumpkin banana muffins not only perfect for adults, but for kids, toddlers and babies too. This is exactly why healthy whole wheat muffins will always have a special place in my heart.

Plus, breakfast is the most important meal of the day so why not make it a clean eating one?

Follow Beat Bake Eat on 
PINTEREST, FACEBOOK, INSTAGRAM, and TWITTER
for more easy baking recipes!

Healthy Pumpkin Banana Muffins

Beat Bake Eat

Pumpkin meets banana in these healthy pumpkin banana muffins that are so delicious you won’t be able to tell that they’re vegan. This easy one-bowl recipe is ready in less than 30 minutes. Perfect for a quick fall breakfast or snack!

4.93 from 14 votes

Click the stars to rate!

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 18 minutes mins

Total Time 26 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 139 kcal

Ingredients

 

• 2 overripe bananas, mashed
• 1/2 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour

Bake ModePrevent your screen from going dark while you bake

Instructions

 

• Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
• In a large bowl combine bananas, pumpkin puree, and brown sugar.
• Add the baking soda, baking powder, salt, cinnamon and nutmeg, and mix well.
• Stir in the oil and vanilla extract.
• Add the flour and gently fold until combined (batter will be thick). DO NOT over mix.
• Scoop batter into the muffin pan dividing it evenly between the cups.
• Bake for 18 - 20 minutes.
• Cool in pan 10 minutes.

Notes

• Canola oil or melted coconut oil can be used as a substitute for the vegetable oil.
• The brown sugar can be substituted with coconut sugar or date sugar.
• The cinnamon and nutmeg can be replaced with pumpkin pie spice.

---

---

© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.

Keyword overripe banana recipes, pumpkin puree muffins, pumpkin recipes, vegan baking recipes

Tried this recipe?Let me know how it was!