I’m back from Denver and not ready to come down from that vacation high. I realized after typing that last sentence that it was a fantastic pun. Hah.
In all seriousness, our trip to Utah and Denver was a raging success. Besides one near-death experience hiking and getting stuck at 10,000 feet in an outrageous ice/snow storm, things were incredibly awesome. There were so many places that I wanted to stop and eat at, or mountains I wanted to hike; I wish I was able to get all of it in. I do want to give a huge thanks for all of your fabulous recommendations over on Instagram. I’ll be definitely doing an AK guide to Denver SOON!
In other news, Tony and I are contemplating doing some sort of food challenge for the rest of November until Thanksgiving. I’m curious if we’ll be able to stick to a Paleo/Whole30 diet in anticipation of diving straight into pie in a few weeks. Who knows! If we end up trying it out, I’ll be sure to keep you posted. It’s really just for fun and a way to get us back to clean eating (or me back to clean eating).
In the meantime, I’ve got healthy pumpkin banana muffins for you! Wholesome, filling muffins with the best crunchy topping on the planet made with macadamia nuts. Please tell me you haven’t forgotten how buttery and lovely macadamia nuts taste? Now imagine it on top of fluffy and healthy pumpkin banana muffins. YES sir!
Ingredients in pumpkin banana muffins
These healthy pumpkin banana muffins are naturally sweetened with banana and a hint of maple syrup. Both pumpkin and banana flavored shine through and are well balanced so it isn’t overpowering one way or the other. Here’s what you’ll need to make them:
- Bananas: be sure to use bananas that are nice and ripe to give these muffins sweetness.
- Pumpkin puree: feel free to use canned pumpkin puree or make your own with my tutorial here!
- Egg: you’ll just need 1 egg in this recipe. I think a flax egg would also work well to make these muffins vegan.
- Vanilla extract: for a little boost of flavor.
- Maple syrup: these healthy pumpkin banana muffins are naturally sweetened with a bit of pure maple syrup.
- Olive oil: a little olive oil adds the perfect amount of moisture to these muffins.
- Almond milk: I like to use an unsweetened almond milk, but feel free to use any milk you’d like.
- Whole wheat pastry flour: using whole wheat pastry flour makes these muffins super fluffy while adding a boost of whole grains. You can also use white whole wheat flour or a mix of 1 cup whole wheat flour and 1 cup all purpose flour.
- Baking soda & salt: so that these muffins bake up properly.
- Pumpkin spices: we’re using the perfect combo of pumpkin spices — cinnamon, nutmeg, ginger and a pinch of cloves.
- For the topping: to make the macadamia nut crunch topping you’ll need coconut sugar, whole wheat pastry flour, coconut oil & chopped macadamia nuts.
Tips for making healthy pumpkin banana muffins
- Follow the recipe. The best way to ensure the success of these easy pumpkin banana muffins is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Make sure your egg is at room temperature. If your egg is too cold you risk the butter coagulating. To bring your egg to room temp, simply place it in a bowl of warm water for 3-5 minutes before you use it.
- Do not overmix the batter. If you overmix batter you’ll end up with muffins that are more dense and gummy instead of fluffy and soft.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
Customize your pumpkin banana muffins
- To make vegan: this recipe is dairy free and can easily be made vegan by using a flax egg, which is 1 tablespoon flaxseed meal + 3 tablespoons water.
- To make gluten free: I haven’t tested this recipe as gluten free yet but I’d suggest trying a 1:1 gluten free flour or chickpea flour. You may need to add a splash or two more milk to the batter.
- Add chocolate chips: feel free to get a little wild with pumpkin banana chocolate chip muffins! Add 1/2 of dark chocolate chips (or your favorite chocolate chips).
Basically these glorious muffins are the perfect healthy snack or breakfast treat to bake; I love the vitamin A from the pumpkin, fiber from the whole wheat flour, and the combination of healthy fats from macadamia nuts and coconut oil.
Actually, I love EVERYTHING about these muffins.
Freezer-friendly pumpkin banana muffins
These healthy pumpkin banana muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
More pumpkin recipes to try
I hope you love these easy, healthy pumpkin banana muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch
Healthy pumpkin banana muffins with an incredible macadamia nut crunch topping. These easy pumpkin banana muffins are naturally sweetened, made with whole wheat flour and have amazing flavor. Plus they’re dairy free and easily made vegan. The perfect snack or breakfast treat, especially in the fall!
- 2 medium bananas, mashed
- 3/4 cup pumpkin puree
- 1 egg
- 1/2 tablespoon vanilla extract
- 1/4 cup maple syrup
- 1 1/2 tablespoons olive oil
- 1/4 cup unsweetened almond milk
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- pinch of cloves
- For the topping:
- 3 tablespoons coconut sugar
- 2 tablespoons whole wheat pastry flour
- 1 tablespoon melted coconut oil
- 1/4 cup finely chopped macadamia nuts
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of them with nonstick cooking spray (DO NOT FORGET TO SPRAY THE INSIDE OF THE MUFFIN LINERS OR THEY WILL STICK.)
In a large bowl, mix together mashed banana, pumpkin, egg, vanilla, maple syrup, oil and almond milk. In a separate medium bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
Add dry ingredients to wet ingredients and mix until just combined. Do not overmix. Evenly divide batter between muffin cups, filling about 2/3 of the way full.
Next add coconut sugar, flour, coconut oil and macadamia nuts to a small bowl. Mix together until it resembles wet sand. Evenly distribute topping over each muffin.
Bake muffins for 18-23 minutes or until a toothpick inserted into the middle of a muffin comes out clean or with just a few crumbs attached. Makes 12 muffins.
To make vegan: this recipe is dairy free and can easily be made vegan by using a flax egg, which is 1 tablespoon flaxseed meal + 3 tablespoons water.
To make gluten free: I haven't tested this recipe as gluten free yet but I'd suggest trying a 1:1 gluten free flour or chickpea flour. You may need to add a splash or two more milk to the batter.
To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.