Pumpkin Banana Muffins

These moist and tender pumpkin banana muffins are perfect for a comforting fall treat, combining sweet bananas and spiced pumpkin for a delightful flavor experience.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

2 medium extra ripe bananas, mashed The riper the banana, the sweeter the muffin!
3/4 cup pumpkin purée Canned is fine; make sure it's pure pumpkin.
1 medium zucchini, finely grated Adds moisture and nutrients without a distinct flavor.
3/4 cup full-fat plain Greek yogurt Keeps muffins moist.
2 large eggs, at room temperature Binds the mixture together.
2 teaspoons vanilla extract Elevates the flavor.
2 teaspoons pumpkin pie spice or cinnamon For that warm, autumn flavor.
2 cups wholemeal self-raising flour Adds fiber; can substitute with regular flour.
1 cup rolled oats or quick oats Adds texture.

Method

Preparation

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. Place it in a large mixing bowl.

Mixing

Add the mashed bananas, pumpkin purée, eggs, Greek yogurt, spices, and vanilla extract to the zucchini. Stir until well combined.
Gently fold in the wholemeal self-raising flour until just combined.
Sprinkle in the rolled oats and gently fold them through the mixture. Set the batter aside for about 5 minutes.

Baking

Divide the mixture evenly among the prepared muffin cups. Optional: top each muffin with a slice of banana.
Place in the oven and bake for about 35-40 minutes, or until golden brown and a toothpick comes out clean.

Cooling

Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Keep your muffins at room temperature in an airtight container for up to 4 days. They can also be frozen for up to 3 months.