October means all things pumpkin, and I can’t get enough. It’s such a versatile, delicious ingredient, loaded with vitamins, minerals, and antioxidants. These Pumpkin Banana Muffins are a current breakfast staple. They’re lightly sweet, fluffy, and loaded with banana and pumpkin. They make a fantastic breakfast or snack, giving you the energy you need to power through your day. They’re simple to make and great for meal prep – whip them together, toss em in the fridge, and enjoy them all week long!
Making Pumpkin Banana Muffins
As delicious as these are, they couldn’t be simpler to make. Mix them up, bake, and store in an airtight container in the fridge to enjoy all week!
To make these, you’ll need:
- Canned pumpkin (unsweetened, plain)
- Bananas (the riper the better – the ones that are super brown and spotted? They’re sweeter and perfect for baking!)
- Nonfat greek yogurt (I use Fage 0%)
- Maple syrup to sweeten them and vanilla extract for flavor
- Salt, baking soda, pumpkin pie spice, all purpose flour for your dry ingredients
- Eggs to bind it all together
- Chocolate chips for a little extra sweetness
In one bowl, mix up all of your dry ingredients and set aside. In another bowl, Mash your bananas well, and mix them with the pumpkin, yogurt, eggs, maple syrup, and vanilla. Mix your wet and dry ingredients together, and fold in the chocolate chips last. Pour into a lined muffin pan (I use silicone baking cups for minimal mess) and bake for 15-20 minutes at 350F. Let cool and enjoy!
Pumpkin Banana Muffins
- Mixing Bowls
- Muffin Pan
- 1/2 cup nonfat plain greek yogurt
- 3 tbsp maple syrup
- 1/2 cup mashed bananas around 2 medium bananas
- 3/4 cup canned pumpkin
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 1/2 cup all purpose flour
- 1/4 cup chocolate chips Lily's dark chocolate
- Preheat oven to 350F.
- In one bowl, mix together flour, baking soda, salt, pumpkin pie spice. In another bowl, mash bananas and combine with pumpkin, eggs, yogurt, vanilla, maple syrup.
- Fold in chocolate chips and divide batter evenly among 16 baking cups.
- Bake for 16-20 minutes, until a toothpick comes out clean. Let cool and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days.