Pumpkin Banana Muffins – Fiber-Rich & Moist Recipe

I love the smell of a freshly baked treat wafting through my kitchen. What I don’t love is the mountain of bowls, whisks, and spatulas waiting for me in the sink afterward. It’s the ultimate buzzkill after a beautiful baking session.

That’s why I’m obsessed with recipes that deliver maximum flavor with minimal cleanup. These Pumpkin Banana Muffins – Fiber-Rich & Moist are my latest triumph. They are the perfect solution for anyone who wants a delicious, healthy-ish treat without the dreaded dish duty. If you’re looking for more quick and satisfying meals, you should definitely try our juicy garlic butter shrimp scampi ready in just 15 minutes.

Imagine biting into a warm, spiced muffin that’s incredibly moist and satisfying. Now imagine making it using mostly one bowl. It’s not a dream; it’s a reality we can all enjoy together.

Recipe Overview

Let’s get straight to the good stuff. Here’s everything you need to know about this simple recipe at a glance.

• Cuisine: American
• Category: Breakfast, Snack, Dessert
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins

The Magic of a Single-Bowl Wonder

I developed this recipe specifically for my fellow cleanup-haters. The magic lies in the method, which keeps everything contained.

You’ll mix your wet ingredients and dry ingredients all in one main mixing bowl. This means you’re only left with that bowl, a measuring cup, and a muffin tin to wash. It’s a game-changer for a quick and easy baking day.

All You Need (One Bowl & These Ingredients)

Gathering your tools and ingredients is the first step to a stress-free baking experience. You’ll be amazed at how little you need.

The key players here are the ripe bananas and pumpkin puree. They create an unbelievably moist crumb and allow you to use less added fat. It’s a win for your taste buds and your health.

The Full Ingredient List

Here is your complete shopping list. I promise, you probably have most of this in your pantry right now.

• 3 very ripe medium bananas
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil, melted (or vegetable oil)
• 1 tsp vanilla extract
• 1 3/4 cups whole wheat flour (or all-purpose)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional, but highly recommended)

My “Less Mess” Cooking Method (Step-by-Step)

Follow these simple steps for perfect muffins and a clean countertop. The goal is to keep the mess contained to our one trusty bowl.

Recipe

Pumpkin Banana Muffins – Fiber-Rich & Moist Recipe

Make Pumpkin Banana Muffins – Fiber-Rich & Moist Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 10 min | Cook: 20 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 3 very ripe medium bananas
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil, melted (or vegetable oil)
• 1 tsp vanilla extract
• 1 3/4 cups whole wheat flour (or all-purpose)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional, but highly recommended)

My “Less Mess” Cooking Method (Step-by-Step)

1

First, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly. This is your only other “dish” to deal with!

2

In your large mixing bowl, mash the ripe bananas with a fork until smooth. This is a great way to get out any pre-baking frustration.

3

To the same bowl, add the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk everything together until it’s just combined and wonderfully smooth.

4

Now, sprinkle the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt directly on top of the wet mixture. Gently fold the dry ingredients into the wet until you no longer see streaks of flour. A few lumps are perfectly fine!

5

If you’re using chocolate chips, fold them in now. This is the step that makes it feel like a real banana dessert treat. For another delicious healthy dessert option, check out our protein-packed edible cookie dough.

6

Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Pop the tin into the preheated oven and bake for 18-22 minutes.

7

You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. The aroma in your kitchen will be absolutely divine.

8

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This patience prevents them from getting soggy.

Notes

Enjoy your homemade Pumpkin Banana Muffins – Fiber-Rich & Moist Recipe!

Nutrition Information

High in dietary fiber from the bananas, pumpkin, and whole wheat flour.:

Packed with Vitamin A from the pumpkin puree.:

Naturally sweetened with maple syrup or honey.:

Source of healthy fats from the coconut oil.:

Did You Make This?

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1. First, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly. This is your only other “dish” to deal with!
2. In your large mixing bowl, mash the ripe bananas with a fork until smooth. This is a great way to get out any pre-baking frustration.
3. To the same bowl, add the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk everything together until it’s just combined and wonderfully smooth.
4. Now, sprinkle the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt directly on top of the wet mixture. Gently fold the dry ingredients into the wet until you no longer see streaks of flour. A few lumps are perfectly fine!
5. If you’re using chocolate chips, fold them in now. This is the step that makes it feel like a real banana dessert treat. For another delicious healthy dessert option, check out our protein-packed edible cookie dough.
6. Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Pop the tin into the preheated oven and bake for 18-22 minutes.
7. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. The aroma in your kitchen will be absolutely divine.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This patience prevents them from getting soggy.

Pro-Tips for Perfect One-Bowl Baking

A few simple tricks can elevate your baking and keep cleanup even easier. These are my hard-earned secrets.

First, make sure your bananas are speckled and soft. They are sweeter and mash much more easily. Second, don’t overmix the batter! Overmixing develops gluten and can lead to tough muffins.

Finally, use a flexible spatula to scrape every last bit of batter from the bowl. This ensures you get all 12 muffins and makes washing the bowl a breeze later.

Storing & Reheating (Easy!)

These muffins store beautifully, making them a fantastic make-ahead breakfast or snack. Their moist texture holds up wonderfully.

Let the muffins cool completely. Then, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.

To reheat, just pop a muffin in the microwave for 15-20 seconds. It will taste just-baked and fill your kitchen with that warm, cozy smell all over again.

Nutrition Notes

This isn’t just another banana bread recipe; it’s packed with good-for-you ingredients. Here’s a quick breakdown of what you’re enjoying.

• High in dietary fiber from the bananas, pumpkin, and whole wheat flour.
• Packed with Vitamin A from the pumpkin puree.
• Naturally sweetened with maple syrup or honey.
• Source of healthy fats from the coconut oil.

Your One-Bowl Questions, Answered

I know you might have a question or two, so I’ve answered the most common ones right here.

Can I make this as a banana bread cake instead of muffins?

Absolutely! Simply pour the batter into a greased 9×5 inch loaf pan. You’ll need to increase the baking time to about 50-60 minutes, or until a toothpick comes out clean.

Can I use all-purpose flour instead of whole wheat?

Yes, you can use an equal amount of all-purpose flour. The texture will be slightly lighter, but it will still be a delicious and easy banana bread recipe.

My bananas aren’t ripe enough. What can I do?

No worries! Place unpeeled bananas on a baking sheet and bake at 350°F for about 15 minutes, until the skins are black. This will ripen them perfectly for mashing.

There you have it! A delicious, fiber-packed treat that satisfies your cravings and respects your time. You get all the joy of baking with only a fraction of the cleanup. If you’re craving more comforting one-bowl meals, you’ll love our aromatic and creamy herb roasted potato soup.

This recipe proves that you don’t need a stack of dirty dishes to create something truly special. So go ahead, preheat that oven and treat yourself.

I’d love to hear about your baking adventure! Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!