These Healthy Pumpkin Banana Muffins are vegan, gluten free, refined sugar free and mini! They are moist and soft and filled with pumpkin and banana goodness.
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Why you will love this recipe
- Moist and Soft: These tender, soft and moist Pumpkin Banana Muffins have a soft inside texture that comes from the cashew butter, oats and bananas and has the perfect amount of sweetness from the maple syrup, giving you these pumpkin oat muffins that taste amazing.
- Only 8 Ingredients: This healthy pumpkin oatmeal muffins recipe is quick and easy to make, basically in less than 1 hour you will have made the easy pumpkin banana muffins by mixing up the mixture, baking it and having it all cleaned all up, giving you perfect homemade pumpkin oatmeal muffins.
- Vegan Mini Muffins: This perfectly made, healthy pumpkin banana oatmeal muffins recipe just happens to have all vegan ingredients. The taste is absolutely amazing and no one will even know that these pumpkin and oats muffins are vegan.
- Great for Meal Prep: This healthy pumpkin oat muffins recipe makes about 20 mini muffins, you can easily double or triple this recipe and have some premade vegan pumpkin banana muffins that are homemade and ready to grab right from your freezer, make sure you use an airtight container, they will last for 2 months in freezer.
Check out some more pumpkin recipes!
- Pumpkin Smoothie
- Pumpkin Energy Balls
- Pumpkin Overnight Oats
- Vegan Pumpkin Bead
- Pumpkin Oatmeal Cookies
- Pumpkin Chia Pudding
Ingredients
Take a look at the recipe card below for a full list of ingredients and quantities to make these vegan mini Healthy Pumpkin Banana Muffins.
- Banana and Pumpkin Puree: This is the flavor and the moisture for the pumpkin banana muffins.
- Oats: I used old fashioned rolled oats and processed them into flour, you can use store bought oat flour but it will be a slightly different consistency of muffin, more smooth and dense and not as much texture since it's processed into a much more fine flour consistency.
- Cinnamon: I like the cinnamon pumpkin combo but you can use pumpkin pie spice if you prefer.
- Maple Syrup: Make sure to use pure maple syrup without added preservatives and sugars.
- Cashew Butter: I like the neutral flavor of cashew butter but any nut or seed butter you like best will work.
- Coconut Oil: Make sure you melt it if it's not already.
Variations
- Add nuts: Adding a little crunch to this healthy oatmeal pumpkin muffins recipe works, yes it will change up the taste and texture some. A few suggestions are pecans, walnuts, almonds or feel free to add any favorite nuts you have, if you are mixing it right into the mixture I’d chop the nuts up a little but if you are just adding to the top feel free to keep the nuts un-chopped for the top of the pumpkin banana bread muffins.
- Chocolate Chips: Of course you can add vegan chocolate chips to this oatmeal pumpkin muffins recipe, it’ll add a rich chocolaty flavor turning these into healthy pumpkin chocolate chip muffins.
- Recipe is Mini Muffins: This recipes for pumpkin muffins healthy sized mini muffins, you can certainly adjust to a full sized muffins, I’d start with baking for 17 minutes, than check the muffins by inserting a toothpick in the center for doneness and than adjust the baking time from there, it will take longer to bake full sized muffins.
- Cashew Butter: This oats pumpkin muffins recipe has cashew in it but you can easily swap it out for almond butter or sunflower in its place. It will change the taste some.
How to make these Healthy Pumpkin Banana Muffins
Prep: First start by making the oat flour, (unless using store bought oat flour) add the oats to a blender or food processor and blend until it turns into a flour. Grease a muffin tin with coconut oil. and preheat the oven to 375° F.
Step 1: Next, add the mashed banana (make sure you mash then measure it) to a bowl with the pumpkin puree, pure maple syrup, melted coconut oil and cashew butter and whisk together until fully combined.
All mixed up!
Step 2: Add the oat flour, cinnamon, and baking powder and use a spatula to fold everything together.
All mixed up!
Step 3: Use a spoon or 1 ounce cookie scoop to fill 19 mini muffin holes and bake for 17 minutes, a toothpick should come out clean. (You can make these into regular muffins it will make about 6-7 and the bake time will be longer so use a tooth pick to check them. Ready to go into the oven and bake! Let cool 15 minutes and store in a container for about 4 days or freeze 3 months.
Expert Tips
- Room temp ingredients: Be sure the ingredients are room temp so that they don't harden the melted coconut oil upon contact.
- Measuring the oats: To measure the oats, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on oats and oat flour for this recipe, not all flours weigh the same so please make sure that if you are substituting a different flour such as white flour, gluten free or any others that the best way to measure would be using the dry cup method.
- Storing fresh: Placing baked goods in a sealed container is usually the best way, these pumpkin muffins will keep for about 4 days on the counter or 3 months in the freezer.
- Old Fashioned Oats: Quick oats will not work for this oatmeal flour pumpkin muffins recipe, I used organic old fashioned rolled oats GF, if you want these banana and pumpkin muffins gluten free be sure the oats you grab state they are gluten free.
- Banana measurement: Make sure the bananas are mashed first before you measure them out for these Healthy Pumpkin Banana Muffins it will ensure the proper measurement.
- Add a drink: These healthy pumpkin oatmeal muffins taste perfect with a glass of homemade oat milk or almond milk, you might actually grab two of these tender, soft, moist delicious tasting muffins, it makes the perfect treat anytime of the day.
Recipe FAQs
It all depends on the ingredients added to the muffins or cupcakes, but generally cupcakes are sweeter and have more sugar and fat in the recipe, where muffins usually have less sugar and has less fat. It’s not always the case which is why you really need to read the ingredients in the item to actually know which is better or healthier for you.
Here are a few reasons this can happen, measurement of the ingredients might be off just a little bit, under baking or baking at the wrong temperature are just a few reasons. Some times prior to removing the baked item from the oven poke a toothpick in the center to be sure it’s not wet, also carefully follow the recipe directions. Another reason could be you didn't let them cool completely, I find that muffins and breads need to cool completely and when you break them open before they cool they tend to be gooey.
That would depend upon the muffin and the ingredients used to make that muffin. Generally store bought pre-made muffins have ingredients that usually aren’t the best to have every day and are loaded in calories, but lots of the time homemade healthy muffins (and a mixture of different muffins) you’ve made with a combination of ingredients that are healthier for you would be ok. You need to be aware of the ingredients in the items you’re eating and judge from there if it’s a muffin you can eat daily.
More Pumpkin Recipes
Healthy Pumpkin Banana Muffins
Ingredients
- ⅓ cup banana (ripe, mashed and then measured - 100 grams)
- ½ cup pumpkin puree (canned, not pie filling - 112.5 grams)
- ½ cup pure maple syrup (170 grams)
- 4 tablespoons coconut oil (59 ml)
- 1 tablespoon cashew butter (or other nut/seed butter - 30 grams)
- 2 ¼ cup oats (old fashioned rolled oats processed into flour - 191 grams)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (use pumpkin pie spice for different flavor)
Instructions
- First start by processing the oats into a flour. Grease a muffin tin with coconut oil. and preheat the oven to 375° F.
- Next, add the mashed banana (make sure you mash then measure it) to a bowl with the pumpkin puree, pure maple syrup, melted coconut oil and cashew butter and whisk together until fully combined.
- Add the oat flour, cinnamon, and baking powder and use a spatula to fold everything together.
- Use a spoon or 1 ounce cookie scoop to fill 19 mini muffin holes and bake for 17 minutes, a toothpick should come out clean. (You can make these into regular muffins it will make about 6-7 and the bake time will be longer so use a tooth pick to check them. Let cool 15 minutes and store in a container for about 4 days or freeze 3 months.
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