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Banana Pumpkin Muffins

Course Breakfast, Snack
Keyword muffin
Prep Time 15 minutes
Servings 9 big muffins (or 12 small ones)


  • 2 large eggs
  • 1 medium ripe banana, mashed or thaw a frozen one
  • 1/2 cup canned puree pumpkin
  • 3 tbsp maple syrup
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1.25 cups whole wheat flour could sub in an alternative flour like almond or coconut


  1. Preheat the oven to 350 degrees and prepare a muffin pan with baking spray or liners.

  2. Place your eggs in a large mixing bowl and gentle beat until the yolks break apart. Whisk in your other wet ingredients and mix until smooth.

  3. If you choose to use one bowl, add all your dry ingredients (except the flour) to the bowl and continue to gently mix until smooth. This reduces the number of dishes to wash! Alternatively, you can blend all your dry ingredients in a bowl and fold them in all at once.

  4. Add your flour by folding it gently into the mixture. Be sure to get rid of any clumps of flour.

  5. Divide the batter into 9 muffin cups (makes 9 large muffins or 12 small muffins). Bake for 17-19 minutes.

  6. Remove from the tins when they're done and let them cool on a wire rack. You can poke them with a toothpick to make sure they are done (toothpick comes out dry).

  7. Store at room temperature for 5-7 days or put them in the freezer for up to 3 months.

Recipe Notes

You can add other mix-ins like chocolate or peanut butter chips, half a cup of oats, chia seeds, flax meal, or dried fruit!

If you make them, be sure to show me on Instagram, tag me @the_beer_dietitian !