Healthy Pumpkin Banana Muffins

It’s that time of year!  Pumpkin time! I know we only give pumpkin the love during these fall months, but pumpkin is a nutritional power house. You should really be eating this stuff all year long. It’s full of satiating fiber and vitamin A. These Healthy Pumpkin Banana Muffins are naturally sweet and full of yummy healthy things. What could be better?

Healthy Pumpkin Banana Muffins

Pumpkin is full of moisture so you can really reduce the amount of oil in these muffins without losing out on soft texture.  The banana and date paste (or honey) provide sweetness without the use of any refined sugar. I have no issue with refined sugar, but it does make the body crash sooner. By using natural sources of sugar and adding in the protein from some hemp seeds you’ll find these muffins stick to you longer. Normally if I choose a muffin over say eggs for breakfast, I find myself hungry within the hour. These are so nutrient dense they keep me fuller for longer.

Muffins made with pumpkin are sure to become a staple for you once you try these. If you like a healthy whole grain muffin that’s perfect with a cup of coffee, these are sure to please.

PIN FOR LATER!

Try these other pumpkin recipes on Fresh Fit Kitchen!

Copycat Starbucks One Bowl Pumpkin Bread

Pecan Oat Pumpkin Spice Muffins

Pumpkin Pup Treats

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Healthy Pumpkin Banana Muffins

Healthy Pumpkin Banana Muffins are the perfect breakfast when you're headed out the door. No refined sugar means these muffins aren't overly sweet.

Course Breakfast

Cuisine American

Keyword Muffins, Pumpkin Muffins

Prep Time 10 minutes

Cook Time 21 minutes

Total Time 31 minutes

Servings 16 People

Ingredients

• 2 Ripe Bananas
• 1 cup Pumpkin Purée
• 1/4 cup Date Paste recipe linked in notes or use honey
• 2 Eggs
• 1 tsp. Vanilla
• 1/4 cup Avocado oil
• 2 1/4 cups White Whole Wheat Flour
• 1/3 cup Quick Oats
• 1/4 cup Ground Flax
• 1/4 cup Hemp Seeds
• 1 tsp. Baking Powder
• 1.5 tsp. Baking soda
• 1/2 tsp. Salt

Instructions

1. Preheat Oven to 350 degrees. Mix together all the wet ingredients, add in the flour 1/2 cup at a time (don’t over mix ).

2. Add in the hemp seeds, flax seeds, oats, baking powder, baking soda and salt. Mix together until just combined.

3. Scoop into muffin liners (makes 16-18 muffins sprinkle with extra oats and seeds for garnish.)

4. Bake at 350 for 20-22 minutes or until a tooth pick comes out clean. .
5. Allow to cool and enjoy with a little butter or on their own!

Recipe Notes

If you want to use date paste in this recipe- you can find the recipe here. It's super simple.