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Pumpkin-Banana Muffins

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How to Make Pumpkin-Banana Muffins

Start your morning with a sweet, diabetes friendly treat with these pumpkin-banana muffins. Lower in carbs than store-bought muffins, pair this with a cup of coffee for the perfect start to your day.

Add a Microwave Egg and Veggie Jar or Spinach and Egg Bites to help round out your breakfast with some veggies and protein!


10 min prep time


20 min cook time


12servings


1 muffin

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Step-By-Step Instructions:

  1. Preheat the oven to 350 degrees F and line a muffin tin with liners.

  2. Mix flour, sugar, baking soda, salt, pumpkin pie spice in a large bowl.

  3. In a small bowl, mix together the eggs, pumpkin puree, oil, banana, and vanilla.

  4. Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the walnuts.

  5. Scoop the batter into muffin tins and bake for 18-20 minutes, until a toothpick comes out clean.

Kid Friendly
American
Easy Pantry Recipes
Breakfast and Brunch
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Nutrition facts

12 Servings



  • Serving Size

    1 muffin


  • Amount per serving



    Calories





    140

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      0.5g

      3%
    • Trans Fats
      0g

  • Cholesterol
    25mg

    8%

  • Sodium
    220mg

    10%

  • Total Carbohydrate
    20g

    7%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      7g
    • Added Sugars
      5g

      10%

  • Protein
    3g

  • Potassium
    114mg
    2%

Ingredients

white whole wheat flour
1 1/2 cup

brown sugar
1/3 cup

baking soda
1 tsp

salt
1/2 tsp

pumpkin pie spice
2 tsp

eggs
2

pumpkin puree
1 cup

canola oil
3 tbsp

banana(s) (mashed)
1 small

vanilla extract
1 tsp

walnuts (finely chopped)
1/4 cup

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