Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin and banana muffins on a plate.

Pumpkin Banana Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Caitlin Rule
  • 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

Scale
  • 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

  1. Preheat the oven to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.
  2. Finely grate the zucchini and squeeze out any excess moisture using a clean tea towel. Add to a large mixing bowl.
  3. Add the mashed banana, pumpkin purée, eggs, Greek yoghurt, spices, and vanilla extract to the zucchini. Stir until well combined.
  4. Gently fold in the wholemeal self-raising flour until just combined. Avoid overmixing for light, tender muffins.
  5. 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.
  6. Divide the mixture evenly among the prepared muffin cups. Top with a banana slice if desired.
  7. Bake for about 35-40 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
  8. 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