Pumpkin Banana Muffins {Secret Recipe Club}

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Pumpkin Banana Cinnamon Chip Muffins

I so enjoyed looking through my assignment for the Secret Recipe Club this month. I had Amy’s Cooking Adventures; Amy is a mom to three children – two boys on earth who are 6 and 4, and one daughter who was stillborn. She not only writes and photographs amazing recipes, she also talks about dealing with life as a grieving mother.

My kids are just-7, 4, and 2, and I am right with Amy when it comes to picky eaters and trying to expand their little palates. I have found that my kids will eat almost anything if I put it in a muffin. They love Spinach Muffins, even! So I decided to try two new muffin recipes from Amy, because I had a couple of very ripe bananas and I couldn’t decide between these two recipes!

The Pumpkin Banana Muffins above are sweetened only with banana and a small amount of real maple syrup or honey and the cinnamon (or chocolate) chips. I thought they were delicious, moist, and I’m so glad to have that recipe at hand! I should have used chocolate chips, because two of my three kids apparently don’t like the cinnamon chips. Oh well, more for me!

Zucchini Banana Muffins

These Zucchini Banana Muffins are actually very similar to the Double Chocolate Zucchini Spice Muffins I have on my site already, but with the addition of banana and a little less sugar. I liked the additional sweetness and moisture from the banana, plus it helped me use up those almost-entirely-brown ones on the counter. These were gobbled up by my children and our dorm boys! Hence, the iPhone photo – they all got eaten before I could get a good pic. Whoops. (I made 12 muffins and one small loaf of bread.)

Thanks, Amy, for the great recipes! Her site has tons and tons of recipes I would like to try, including this Rosemary-Basil Bread, which I almost made in addition to the muffins!

Naturally Sweetened Pumpkin-Banana Muffins

Yield: 12 muffins


  • 1 c. whole wheat flour
  • 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 medium ripe banana, mashed (about 1/2 c.)
  • 1/2 c. pumpkin puree
  • 1/2 c. melted coconut oil
  • 2 eggs
  • 4 tsp. maple syrup or honey
  • 1/4 c. cinnamon or chocolate chips (optional - obviously these have sugar unless you have made your own!)


Preheat oven to 350F.

In a mixing bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix together banana, pumpkin puree, and oil. Add in eggs and syrup/honey and mix well. Add wet ingredients to dry and stir until combined. Fold in chips.

Fill muffin cups about two-thirds full. Sprinkle with additional chips if desired. Bake 15-18 minutes, until a tester comes out clean.


Find the Chocolate Zucchini Banana Muffin recipe on Amy’s Cooking Adventures!

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7 thoughts on “Pumpkin Banana Muffins {Secret Recipe Club}

  1. Interesting how kids will eat anything – as long as it’s in the right form. 🙂 I know I’ve served the exact same thing to kiddo multiple times, and one time he’ll spit it out, and the next he’ll gobble it like he’s never seen food! These pumpkin banana muffins sounds like they’d be a hit. 🙂

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