Pumpkin Banana Muffins

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 138.8
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 252.6 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Pumpkin Banana Muffins calories by ingredient
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Wholesome grains & chocolate included Wholesome grains & chocolate included
Number of Servings: 28


    Dry Ingredients:
    The flours: The amounts here can be varied in my experience, totalling 4 cups
    2.5 cups whole wheat flour
    0.75 cup flaxseeds
    0.75 cup wheat germ
    4 tsp baking powder
    2 tsp baking soda
    0.5 tsp salt
    4 tsp cinnamon
    2 tsp ginger
    1 tsp nutmeg or allspice

    Wet Ingredients:
    4 mashed, overripe bananas
    1 cup unsweetened applesauce
    15 ounce raw pumpkin puree
    4 egg whites
    1 cup agave syrup or honey
    and the little secret that I let slip in: 0.5 cup mini chocolate chips


Preheat oven to 325 degrees.

Lightly grease regular or mini- muffin tins or use silicone baking cups.

Combine the dry ingredients. I have found it very reasonable to vary the ratio and types of grain flours- totalling 4 cups. Vary your spices to taste, as well. Think of all the spices that complement pumpkin pie, for example.

In a larger bowl, combine the wet ingredients, further mashing the bananas and incorporating all ingredients well.

Next, add the dry ingredients to the wet ones, mixing just until the dry has disappeared into the wet.

Spoon into baking tins, noting that these muffins do not expand or rise very much. Bake for around 32 minutes for the regular tins or 18 minutes for the mini-size. Makes about 28 regular muffins.

Number of Servings: 28

Recipe submitted by SparkPeople user MERCURYSMITH.

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