Pumpkin Banana Muffins

These Pumpkin Banana Muffins will be your new fall baking favourite. If you’re an avid Dietetic Directions blog reader, you know that I’m in my third trimester of pregnancy and the nesting and preparation phase. This means I’m stocking up on delicious and nutritious freezer meals, like these Pumpkin Banana Muffins! These Pumpkin Banana Muffins are moist, soft and a beautifully sweet combination of complementary flavours. Whether you are prepping muffins for snacks, for your little ones or stashing them away as freezer options, you’re sure to devour these Pumpkin Banana Muffins.

Mise en Place for our Pumpkin Banana Muffin ingredients.

Why I LOVE these Pumpkin Banana Muffins

As a registered dietitian, I think about foods in both a scientific manner and a pleasurable way. Therefore, not only do I break foods down into macronutrients (carbs, protein, fats), but I’m also aware of their vitamin and mineral content. For example, pumpkin has powerful antioxidants (beta-carotene, vitamin C, vitamin E) but it also provides vitamin K, copper and iron. On a more basic level, I simply think about what I would enjoy and what sounds delicious! Ensuring we are including foods we LOVE spells satisfaction in eating, which leads to less binging and more mindfulness in eating (read more on this topic of restriction and the forbidden fruit theory. After all, food is meant to be enjoyed. Am I right?

These Pumpkin Banana Muffins are sure to be enjoyed as part of breakfast or a snack!

Can you Freeze Pumpkin Banana Muffins?

Yes! You can definitely freeze Pumpkin Banana Muffins. They stay fresh and flavourful and can thaw in a lunch bag. Or you can defrost in the microwave for about 30 seconds to heat up more quickly. However, be sure to allow your muffins to cool completely before storing in a freezer bag. Having frozen options on hand allows you to toss them into lunches, purses or pull them when needed. Amazingly, you don’t always know the power of convenience until your option is easily accessible.

How Long do Muffins Last in the Freezer?

Muffins last in the freezer for up to three months for best results. Be sure to label your Pumpkin Banana Muffins with date baked or best before date. I love using a Freezer Inventory sheet so I know what I have stored in my freezer and can plan to use up before it goes bad.

Check out our Blog on How to Do a Freezer Inventory!

Can you Make the Batter Ahead of Time?

Yes, you can make your Pumpkin Banana Muffin batter ahead! However, make sure to refrigerate it immediately and bake within 3 days.

Making your muffin batter ahead can be a time-saver!

Dietitian Batch Baking Tips!

Planning ahead is a big part of eating well. Therefore, when you are cooking, you want to maximize productivity by batch-baking. This means you are preparing twice as much, which does not take twice as long! Then, you can store your homemade, delectable, Pumpkin Banana Muffins in the freezer to enjoy when you are short on time. But be sure to label your baking and also take note that these last in the freezer for about three months for best results. You now have flexibility for healthy and delicious muffins ready when you need them for lunches (open in a new tab), snacks or part of breakfast.

Here’s Andrea’s fall baby bump! Will be enjoying these muffins in the coming months.

Pumpkin Banana Muffins Recipe

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• Serves: 12
• Prep Time: 10 minutes
• Bake Time: 20 minutes

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Ingredients:

• 4 mashed ripe bananas, thawed
• 1 cup pure pumpkin
• ¼ cup brown sugar
• 1 egg
• ¼ cup butter or non-hydrogenated margarine
• 1 cup all-purpose flour
• ½ cup oats (save some for topping)
• ½ tbsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp of Kosher salt

Optional: Could add chocolate chips on top or in the batter as well.

Pumpkin Banana Muffins Directions:

1. Firstly, pre-heat the oven to 375 F.
2. In a medium bowl, mash bananas using a fork.
3. Then, add pure pumpkin, brown sugar, butter and 1 slightly beaten egg and mix to combine.
4. In a separate bowl, combine all dry ingredients and stir. Mix gently until combined.
5. Use a non-stick cooking spray on muffin tins and fill 2/3 full with batter. Sprinkle a few whole oats and chocolate chips (if using) on top of Pumpkin Banana Muffin batter.
6. Finally, bake for 20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready.

Enjoy!🙂

Pumpkin Banana Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These Pumpkin Banana Muffins are soft, moist and a perfect flavour combo! Enjoy them warm or as tasty freezer option!

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Ingredients

• 4 mashed ripe bananas, thawed
• 1 cup pure pumpkin
• ¼ cup brown sugar
• 1 egg
• ¼ cup butter or non-hydrogenated margarine
• 1 cup all-purpose flour
• ½ cup oats (save some for topping)
• ½ tbsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp of Kosher salt
• Optional: Could add chocolate chips on top or in the batter as well.

Instructions

1. Firstly, pre-heat the oven to 375 F.
2. In a medium bowl, mash bananas using a fork.
3. Then, add pure pumpkin, brown sugar, butter and 1 slightly beaten egg and mix to combine.
4. In a separate bowl, combine all dry ingredients and stir. Mix gently until combined.
5. Use a non-stick cooking spray on muffin tins and fill 2/3 full with batter. Sprinkle a few whole oats and chocolate chips (if using) on top of Pumpkin Banana Muffin batter.
6. Finally, bake for 20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready.

Now it’s your turn! What are your favourite flavour combinations? Are you a batch-baker or do you prepare batches of nutritionally balanced meals? Finally, do you use your freezer to store leftovers for quick and easy options?