Join the list!

    Banana-Pumpkin Blender Muffins

    I know there are A TON of pumpkin muffin recipes out there, but I’m telling you, no joke, these are the best healthy muffins I have ever made! Shouting from the rooftops about my Banana-Pumpkin Blender Muffins is totally worth sounding like a crazy lady. Haha. The muffins are nut-free, dairy-free, and if you use gluten-free oats, gluten-free as well. You throw all the ingredients into a blender so they are super easy to make, especially if you have little helpers with you in the kitchen. Banana adds natural sweetness so only a little maple syrup is needed to make this recipe perfectly sweet without much added sugar. If you make them, I’d love to know!!

    Have some fun with the top! Banana-Pumpkin Blender Muffins are easy to customize for the whole family. My kids love a few mini chocolate chips sprinkled on top and I love some added crunch from chopped walnuts. They are great without any added topping too. Kids and adults will love them for breakfast, as a snack, or as a little treat any time of day.

    Can I freeze Banana-Pumpkin Blender Muffins?

    Yes! These muffins are a great thing to have in your freezer for a quick snack or nutritious addition to a lunch box. Individually wrap each muffin in some plastic wrap for best results or place in freezer-safe bags for up to a month. Defrost at room temperature for an hour or place, unwrapped, in a microwave for 30 seconds for a warm and fresh tasting muffin.

    Kids in the Kitchen:

    Kids can:

    • place paper liners in muffin tin
    • peel the bananas
    • add the ingredients to the blender
    • help push the blender buttons (make sure to place the top on securely first)
    • scoop or pour muffin batter into the tin
    • place the toppings on, if using

    Tip: if making muffins with younger toddlers or more active, impatient children, make sure to measure all the ingredients before inviting the child to help. That way the cooking process will go quicker and you’ll be more likely to measuring the ingredients accurately. Also, if you do not want your child handling raw eggs, crack them into a small bowl before you start and your child can get the important task of adding them to the blender.

    Favorite kitchen tools for making muffins:

    Here are some things that I use every time I make muffins:
    Unbleached paper muffin liners (Love these because they are non-stick!)
    Large and small portion/cookie scoops (Get a set of three! Can be used for so many things beyond muffins too.)
    A great muffin tin (You probably already have one, but here is one just in case.)

    • No pumpkin-pie spice or just want to make your own? Linked an easy recipe for you HERE. You can also just use cinnamon in this recipe or a combo of cinnamon, a little nutmeg, and a pinch of ground ginger.

    Banana-Pumpkin Blender Muffins

    Healthy, easy muffins perfect for making with little helpers.
    4.93 from 13 votes
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Snack
    Cuisine American
    Servings 12 muffins


    • Blender
    • Muffin tin


    • 2 very ripe bananas
    • 1 cup pumpkin puree
    • 4 large eggs
    • 1/4 cup flavorless oil avocado or vegetable oil
    • 3 tbsp maple syrup or honey
    • 1 tsp vanilla extract
    • 2 tsp pumpkin pie spice or see sub in post
    • 1 tbsp baking powder
    • 1/4 tsp fine salt
    • 2 1/3 cups rolled oats gluten-free if desired
    • 1/4 cup optional toppings such as mini chocolate chips or chopped nuts


    • Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
    • Add all ingredients to a high-speed blender in the order they are listed above. Blend until oats are finely ground and all ingredients are well incorporated. Scrape the sides and bottom of the blender one time and blend again for a few seconds to make sure all ingredients are mixed into the batter.
    • Fill prepared muffin tin with the batter using a scoop or a large spoon. Fill each muffin cup almost to the top. These muffins will rise a little then fall back down after baked. Top with any additional toppings as desired.
    • Bake until golden brown on top and a toothpick inserted into the center of a muffin comes out clean, about 18 to 20 minutes. Transfer muffins to a cooling rack. Cool completely then enjoy.
    Keyword banana muffins, cooking with kids, gluten free muffins, healthy muffins, healthy snack, pumpkin muffins

    Other posts you might like:

    Banana-Spinach Pancake Pizza

    6 Apple Recipes to Cook with Kids 

    35 responses to “Banana-Pumpkin Blender Muffins”

    1. 5 stars
      These are brilliant! I love that making it in the blender reduces the mess with my 2.5 yr old. They are only slightly sweet and with oats instead of flour, I feel good about serving these for breakfast. Plus I’m dairy free right now for the baby so it’s ok for me to sample some too. I subbed oat flour I found in my pantry the second time we made these. About 220g since that’s what I weighed the amount of oats to be. Batter was a lot runnier but final result was fine. Going to try using a pancake batter squeeze bottle next time to reduce mess going into the muffin tin and maybe using raisins as a topping.

    2. 5 stars
      These were a hit! I made them into mini muffins for my toddler, and it made about 45 of them. Perfect for freezing and pulling out for breakfast. I think you could easily halve the recipe as well. These were my first blender muffins (and first time on your site!) and I loved making them this way- it was really easy for my toddler to help and even easier clean up.

    3. 5 stars
      These are delicious! My 3 year old helped me make them into donuts. It was a fun activity to do together and now we’re all enjoying them.

      • Hi Cherie, I’m so glad you guys enjoyed making the recipe together. Thank you so much for leaving a review. 🙂 Heather

    4. 5 stars
      My kids and I loved these Banana Pumpkin Muffins! Quick, easy, and good for you ingredients. Thanks for the great recipe……one of the best I have tried out of many!

      • Hi Stacy! I’m so glad you all enjoyed the recipe. Thank you so much for taking the time to leave a review. 🙂 Heather

      • Yay! Hope you enjoy! They are good for a day or two at room temp but I would refrigerate them after that. 🙂 Heather

      • Hi! Yes applesauce should work or you can use more pumpkin puree. Those aren’t as sweet as banana so you may want to add a little more maple syrup or honey as well.
        Let me know if you try it and how it works out! 🙂 Heather

        • 5 stars
          Hello! We did it with unsweetened applesauce. They turned out great. We did it in a new mini doughnuts/cake mold that we got. They look so cute. We put some powdered sugar + cinnamon on top . Everyone loved them. Thank you

          • So glad it worked out and you all enjoyed the muffins. Thank so much for taking the time to let me know! 🙂 Heather

    5. 5 stars
      These muffins are so easy and so delicious! They have a wonderful dense, moist texture and are perfectly lightly sweetened. The only change I made was an extra banana because I only had about 1/2 cup of pumpkin, they came out great! Thanks for another great recipe!

    6. 5 stars
      These are on a steady breakfast rotation in our home! Toddler approved and easy to bake with minimal cleanup. I usually have enough batter to make 15 muffins from these directions—lucky us! Thank you, Heather!

    7. hi the recipe states 1 tbsp baking powder, is that correct? i was worried its too much and wondering if its 1 tsp thank you

      • Yes, that’s right, 1 tablespoon. This recipes doesn’t have flour, so it needs extra leavening agent to get a lighter texture. Let me know if you give the recipe a try! 🙂 Heather

    8. 5 stars
      These are so good!!!! Everyone, including my toddler, loved them! Crazy easy, perfect amount of sweetness, delicious!

      • Hi Nicole, I’m so glad you all enjoyed the muffin recipe. Thank you so much for taking the time to leave a review! 🙂 Heather

        • I did some trial and error last night and it turns out regular flour does work to make a great little muffin still! You just have to add in a little bit of baking soda and it rises just fine with all of the same ingredients:)! My twins love this recipe!

    9. 4 stars
      HI there, these had a nice taste but my texture turned out a bit too moist/eggy. I found I had to cook them a bit longer too. Do you think they would work with fewer eggs? Or flax eggs?

      • Hi Julie, I haven’t tried making them with less egg. Since there’s no flour in these muffins the eggs are the structure. They won’t have the same texture as traditional muffins. Also, the size of the bananas you used or the slight variations in size of eggs could contribute to the moisture in the muffins. Glad you tried the recipe and let me know if you make any modifications next time. 🙂 Heather

    Leave a Reply

    Your email address will not be published.

    Recipe Rating