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Pumpkin Banana Muffins

Deliciously moist and wholesome Pumpkin Banana Muffins made with ripe bananas, pumpkin puree, and zucchini, perfect for any time of the year.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 medium extra ripe bananas, mashed Opt for bananas that are truly ripe (brown spots welcome!) for the best sweetness.
  • 3/4 cup pumpkin purée Can be substituted with homemade purée or sweet potato purée.
  • 1 medium zucchini, finely grated Squeeze out excess moisture before adding to prevent sogginess.
  • 3/4 cup full-fat plain Greek yogurt Full-fat adds creaminess; low-fat or dairy-free alternatives work too.
  • 2 large eggs Room temperature eggs create a unified batter.
  • 2 teaspoons vanilla extract Always use good quality vanilla.
Dry Ingredients
  • 2 teaspoons pumpkin pie spice or cinnamon I recommend a mix of both for enhanced flavor.
  • 2 cups wholemeal self-raising flour Wholemeal flour adds nutrients; gluten-free blend can work for sensitive diets.
  • 1 cup rolled oats or quick oats Quick oats will blend in more seamlessly.

Method
 

Preparation
  1. Preheat the oven to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.
  2. Grate the zucchini and squeeze out any excess moisture using a clean tea towel.
  3. In a large mixing bowl, add the grated zucchini to the mashed bananas, pumpkin purée, eggs, Greek yogurt, spices, and vanilla. Stir until well combined.
  4. Gently fold in the wholemeal self-raising flour until just combined.
  5. Fold in the rolled oats and let the batter sit aside for about 5 minutes.
  6. Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full.
Baking
  1. Bake for about 35-40 minutes. Check for doneness by inserting a toothpick into the center.
  2. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best enjoyed warm, but they freeze beautifully. Store in an airtight container for freshness.