These banana pumpkin muffins sneak in a little zucchini for extra goodness! They’re made with whole wheat flour and oatmeal for a hearty texture for a wholesome snack or breakfast.

What happens when you mix your favorite banana bread with pumpkin puree and warm pumpkin pie spices? You get the fluffiest, most tender pumpkin banana muffins that are naturally sweetened with ripe bananas and packed with a sneaky boost of zucchini.
October means pumpkin in everything, and these easy one-bowl muffins are the perfect cozy bake. Great for breakfast, snacks, or lunchboxes, they’re made with wholesome ingredients like fruit, a veggie, yoghurt for protein, and whole grains for fiber. So delicious, no one will guess how good they are for you!
Ingredients You’ll Need
These banana pumpkin muffins come together with simple, wholesome ingredients you likely already have in your kitchen:
- Bananas: 2 medium ripe bananas (the spottier, the better!) add natural sweetness and moisture. The mashed banana works with the pumpkin to make the muffins extra tender.
- Zucchini: 1 finely grated zucchini adds a boost of veggie goodness and melts right into the batter. Be sure to squeeze out any excess liquid to prevent sogginess.
- Eggs: 2 eggs help bind the batter and give the muffins a light, fluffy texture.
- Greek yoghurt: Full-fat Greek yoghurt keeps the muffins soft and moist—no oil or butter needed.
- Vanilla extract: A splash of vanilla enhances the warm, sweet flavors.
- Wholemeal self-raising flour: Adds fibre and a nutty taste while keeping the recipe simple (no extra rising agents required).
- Pumpkin purée: Use either canned or homemade pumpkin purée, both will work beautifully. Just make sure to avoid pumpkin pie filling, as it’s typically sweetened and spiced.
- Cinnamon and pumpkin pie spice: These cozy spices infuse the muffins with warm autumn flavor.
- Oats: Old-fashioned or quick oats add texture and heartiness. Please don’t use steel-cut oats as they won’t soften properly.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Banana Pumpkin Muffins
Prepare the zucchini: Finely grate the zucchini and squeeze out any excess moisture using a clean tea towel. Add to a large mixing bowl.
Mix the wet ingredients: Add the mashed banana, pumpkin purée, eggs, Greek yoghurt, spices, and vanilla extract to the zucchini. Stir until well combined.
Add the flour: Gently fold in the wholemeal self-raising flour until just combined. Avoid overmixing for light, tender muffins.
Fold in the oats: Add the rolled oats and gently fold through, then set the batter aside for 5 minutes so the oats can absorb some of the moisture.
Portion the batter: Divide the mixture evenly among the prepared muffin cups.
Bake: Bake for about 35 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
Cool: Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
How to Store
Keep your pumpkin banana muffins fresh with these simple storage tips:
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep in an airtight container for 4–5 days. Reheat gently in the microwave or oven if you prefer them warm.
- Freezer: Once cooled, place muffins in a zip-lock bag or freezer-safe container and freeze for up to 3 months. Thaw at room temperature, warm briefly, or enjoy straight from frozen.
Recipe FAQ
Yes! Grated sweet potato works beautifully. Use the same amount and make sure to squeeze out any excess moisture first.
Definitely. Just add 2 teaspoons of baking powder per 1 cup of plain flour.
Absolutely. Just thaw them completely and drain off any excess liquid so your muffins don’t turn out too moist.
More Muffin Recipes
Cheesy Sweet Potato Corn Muffins
If you try this pumpkin banana muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintPumpkin Banana Muffins
- Total Time: 55 minutes
- Yield: 12 muffins 1x
Description
These banana pumpkin muffins sneak in a little zucchini for extra goodness! They’re made with whole wheat flour and oatmeal for a hearty texture for a wholesome snack or breakfast.
Ingredients
- 2 medium (200g) extra ripe bananas, mashed
- ¾ cup (about 185g) pumpkin purée
- 1 medium zucchini (160g), finely grated
- ¾ cup full-fat plain greek yoghurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice or cinnamon
- 2 cups (250g) wholemeal self-raising flour
- 1 cup (100g) rolled oats or quick oats
Instructions
- Preheat the oven to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.
- Finely grate the zucchini and squeeze out any excess moisture using a clean tea towel. Add to a large mixing bowl.
- Add the mashed banana, pumpkin purée, eggs, Greek yoghurt, spices, and vanilla extract to the zucchini. Stir until well combined.
- Gently fold in the wholemeal self-raising flour until just combined. Avoid overmixing for light, tender muffins.
- Add the rolled oats and gently fold through, then set the batter aside for 5 minutes so the oats can absorb some of the moisture.
- Divide the mixture evenly among the prepared muffin cups. Top with a banana slice if desired.
- Bake for about 35-40 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
- Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a sweeter muffin, add ¼ cup pure maple syrup, brown sugar, or monk fruit sweetener to the batter.*
- Store muffins in an airtight container 2 days at room temperature, up to 5 days in the fridge, or freeze for up to 3 months. Thaw or gently reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snack, Muffins
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 156
- Sugar: 3.9g
- Fat: 3.7g
- Saturated Fat: 1.4g
- Carbohydrates: 26.1g
- Fiber: 3.3g
- Protein: 6.2g
Leave a Reply