top of page

The Healthier Pumpkin Muffin

Made with bananas and whole wheat flour!

It's that time of year again! Leaves are starting to change color and drop from the trees. The kiddos are back in school and everyone is slipping into their new routines. The days are getting shorter and the crisp bite in the air is just around the corner. Granted, we are still having some "summerish" type of days but I just can't help but get excited about fall and all things pumpkin. I may or may not have already pulled out some of my fall decorations.... like I said I just can't help myself! So this morning I whipped up a batch of my pumpkin muffins mmmmm...mmmm.... good!


  • 1/4 c coconut oil melted

  • 2 bananas very ripe

  • 1 c brown sugar

  • 3/4 c organic canned pumpkin

  • 1 egg

  • 1 tsp vanilla extract

  • 1 1/2 tsp cinnamon

  • 1 1/2 c flour

  • 1/2 tsp salt

  • 1 tsp baking soda


  1. Preheat oven to 425 and line a 12 count muffin tin with liners.

  2. Melt coconut oil in a pan and add to a large mixing bowl.

  3. Add bananas and mash well.

  4. Add pumpkin, cinnamon, sugar, salt and egg and mix well.

  5. Add flour and combine. DO NOT over mix the batter as it will become tough.

  6. enjoy!

30 views0 comments
bottom of page