Banana-Pumpkin Muffins

Banana-Pumpkin Muffins

Sep 14 2018


30 mn

Makes 10

These are super delicious and healthy. Everyone will be happy with these!!! Plus it is the beginning of pumpkin season, so I get really excited about it!!!


  • 1 large banana, mashed
  • 1 cup of pumpkin purée
  • 1/4 cup of almond milk (any kind milk works)
  • 1/4 cup of coconut oil, melted
  • 1/2 cup of coconut sugar (brown sugar works as well)
  • 1 cup of unbleached flour or spelt flour (or regular flour)
  • 1 cup of quick oats
  • 1/2 cup of chopped pecans
  • 2 tsp of baking powder
  • 1/4 tsp of baking soda
  • 1 tsp of cinnamon
  • Streusel : 1/4 cup of coconut sugar, 1/4 cup of oats, 2 tbsp of flour, 1/4 cup of chopped pecans, 2 tbsp of melted coconut oil


Preheat the oven at 400F.

Mix together the banana, pumpkin, milk, coconut toil and coconut sugar until nice and smooth.

Combine the dry ingredient together and slowly incorporate to the pumpkin mixture.

Spoon the batter in a 10 lined muffin pan.

Mix together all the ingredients for the streusel and spoon on top of each  muffin.

Bake for 18-20 minutes or until a toothpick comes out clean.

Let them cool for a couple of minutes in the pan and transfer to a cooling rack. Keep in an airtight container for a few days.

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