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:
- 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
- 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.