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Whole Wheat Pumpkin Banana Muffins

May 28, 2012 by Anna 11 Comments

Sleep and sugar.

I need more of one and less of the other, but I keep getting confused as to which is which. 

I also get confused by weird orange-coloured banana muffins.

But I like them, and I think you will too.

I have a lot of recipes that use 3 or more bananas, and even one recipe that uses just one, but TWO ripe bananas? They stymie me every time.

My usual go-to is smoothies, but since I had happened upon a random pumpkin sale at the store and, naturally, bought the world’s largest can, the wheels in my mind kept on turnin‘… (name that song, anyone?)

SO, pumpkin banana muffins were born, and they were a hit!  These are perfect for pumpkin haters, or those who are lukewarm about pumpkin (read: my husband) because they still essentially taste like a banana muffin, but so…orange!  

Also, they’re HEALTHY from the whole wheat, oats, fruit, and veggie involved and, given the number of muffins I eat, the health content of this diet staple is a little bit relevant.  The banana and pumpkin keep them perfectly moist (can someone give me a replacement word for that, because seriously, ugh), and they also make them mildly sweet, meaning the added sugar is minimal.

I know it’s not pumpkin season, but the stores carry it year-round for recipes like these!


5.0 from 1 reviews
WHOLE WHEAT & OAT PUMPKIN BANANA MUFFINS
 
Print
Prep
15 mins
Cook
20 mins
Total time
35 mins
 
Author: Anna {Hidden Ponies}
Serves: 12
Ingredients
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ½ cup quick cooking oats
  • ¼ cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ cup melted butter
  • 2 large ripe bananas, mashed (approx. 1 cup, give or take)
  • 1 cup pumpkin purée
  • ½ cup milk
  • 1 tsp vanilla
  • 2 large eggs
  • ½ cup semisweet or white chocolate chips (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. In large bowl, whisk together flours, oats, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In medium bowl, whisk together melted butter, bananas, pumpkin purée, milk, vanilla, and eggs until quite smooth.
  4. Add wet ingredients into dry ingredients and stir just until moistened (over-mixing will result in a tough muffin). Stir in chocolate chips, if using.
  5. Spoon batter into 12 paper-lined muffin cups. (Cups will be very full, and the tops will pretty much stay as you scoop them, so if you want a perfectly smooth top rather than the "rustic" look of mine, smooth the tops with the back of a spoon).
  6. Bake at 400 degrees for 18-20 minutes, until tester comes out clean.
  7. Let cool for 3 minutes before removing to cooling racks to cool completely.
  8. Store in an airtight container at room temperature for up to 3 days, or wrap well, freeze, and reheat as needed.
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Filed Under: Muffins, Scones & Quick Breads Tagged With: baking, banana, chocolate chips, healthy, low sugar, muffins, oats, pumpkin, recipe, whole wheat

Comments

  1. Erin says

    November 4, 2016 at 2:11 pm

    We make these all the time usually with white chocolate chips, and we LOVE them! They puff up so adorably and stay moist and tender for days. They are also a smash hit with our toddler. :) Thank Anna!

    Reply
  2. Kathleen says

    September 24, 2013 at 10:56 am

    Would almond milk work instead of regular?

    Reply
    • Anna says

      September 24, 2013 at 9:56 pm

      Absolutely!

      Reply
  3. Kathleen @ KatsHealthCorner says

    June 14, 2012 at 1:53 pm

    I love muffins SO much! I love how you made these whole grain with lots of fruits and veggies! :)

    Reply
    • Anna says

      June 14, 2012 at 9:27 pm

      I could eat muffins every day! (Ok, I pretty much do :)) These are a great addition to my rotation.

      Reply
  4. Erin @ Dinners, Dishes, and Desserts says

    May 29, 2012 at 6:37 pm

    Great muffins! I am a huge fan of muffins! I posted about banana muffins today :)
    Love the addition of pumpkin, they must be super moist!

    Reply
  5. Anne@FromMySweetHeart says

    May 28, 2012 at 6:49 pm

    Anna…these muffins look AWESOME! I don’t know why, but I have the hardest time with muffins…literally. My muffins usually make good doorstops! I love the texture of these, not to mention the flavors! (I am a huge pumpkin fan). Gosh would I love one of these tomorrow morning with a cup of coffee!!! : )

    Reply
  6. Jennifer @ Peanut Butter and Peppers says

    May 28, 2012 at 4:44 pm

    Oh yummy! What a great muffin! I could eat them all!! I love pumpkin and banana and i would imagine they would taste wonderful together!!

    Reply
  7. Tina@flourtrader says

    May 28, 2012 at 7:44 am

    These do look like a great way to start the day. Moist, oatey and with some great notes of flavor. Energy and a little satisfaction for the sweet tooth is always welcome. Delicious post!

    Reply

Trackbacks

  1. Hidden Ponies – Top 20 Recipes of 2012 says:
    December 29, 2012 at 10:15 pm

    […] Whole Wheat & Oat Pumpkin Banana Muffins – Moist, dense banana muffins got a lovely orange makeover with the addition of pumpkin!  My kids and I can’t get enough of these. […]

    Reply
  2. hiddenponies – Saturday Sweets: PUMPKIN SPICE BREAKFAST CAKES says:
    June 16, 2012 at 7:01 am

    […] about saving them for fall, but I can’t wait that long.  I highly recommend making some Whole Wheat Pumpkin Banana Muffins, and that’s probably going to leave you with some leftover pumpkin unless you found a […]

    Reply

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Welcome to Hidden Ponies! I'm Anna, and I'm sharing simple, tried-and-true recipes alongside life outside the kitchen. Read More!

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