Soft and fluffy banana muffins packed with pumpkin spice flavor! Made with a mixture of whole wheat and white flour, unrefined sugars and an option for dairy-free.
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
2 ripe, spotty medium bananas
1 cup pumpkin puree
1/4 cup melted coconut oil
1/3 cup coconut sugar
1/3 cup maple syrup
2 large eggs at room temperature
1 teaspoon vanilla
1/3 cup plain yogurt
- Preheat oven to 425 degrees F. Line a 12-count muffin pan with liners or spray with nonstick spray. I like to do both…use liners and give them a quick spray.
- In a medium bowl, whisk together flours, baking soda, cinnamon, pumpkin pie spice and salt together. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), mash bananas on medium speed.
- Keep the mixer on medium speed and mix in pumpkin puree, melted coconut oil, coconut sugar, maple syrup, eggs, vanilla extract and yogurt.
- Reduce mixer speed to medium low and slowly add dry ingredients. Mix until just combined, careful not to overmix. You may have to stop and scrape down the sides of the bowl with a spatula once or twice. Batter will be thick.
- Spoon into prepared muffin pan, filling each cup nearly to the top.
- Bake at 425 for 5 minutes and then reduce oven temperature to 350 (resist the urge to open the oven door!) and bake for another 15-18 minutes. Total baking time is about 20-23 minutes.
- Allow muffins to cool in the pan for about 5 minutes and then remove and place on a wire rack to cool completely.
- Store in an airtight container at room temperature for 1-2 days or wrap individually and store in the freezer for 3-4 months.
- Of course you can add in things like nuts or chocolate chips but we love these muffins plain and simple.
- Don’t skip the high temperature bake to start. It really helps the muffins rise and get that high dome shape!
Keywords: muffins, baking, baked goods, pumpkin, banana, fall