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Pumpkin Banana Muffins

Pumpkin Banana Muffins

Jacklin Altman
These muffins are simple to make, perfect for meal prep, and sure to make your morning (or afternoon). They make a great breakfast or snack, and they're a healthy, delicious grab-and-go bite!
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine American
Servings 16
Calories 86 kcal


  • Mixing Bowls
  • Muffin Pan
  • Oven


  • 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.


Calories: 86kcalCarbohydrates: 16gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 153mgPotassium: 88mgFiber: 1gSugar: 5gVitamin A: 1822IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword snack, chocolate, breakfast, banana bread, muffins, pumpkin, chocolate chip
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