whole grain pumpkin spice banana muffins // cait's plate

whole grain pumpkin spice banana muffins

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1x
  • Category: breakfast



  • 1 cup white whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon pumpkin pie spice (more if you like!)
  • 1 container 2% siggi’s pumpkin & spice yogurt
  • 1 medium banana, mashed
  • ¾ cup canned pumpkin
  • 2 eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • Topping: ¼ cup rolled oats


  1. Preheat oven to 375 degrees F and grease or line a 12-cup muffin tin
  2. Combine dry ingredients in a small mixing bowl and set aside.
  3. Meanwhile, add yogurt mashed banana, pumpkin, eggs, maple syrup and vanilla into a large mixing bowl and use an electric mixer to beat until well combined.
  4. Slowly add the dry ingredients into the wet carefully folding together until just combined.
  5. Scoop batter into muffin tins until mostly full. Top each with a sprinkle of rolled oats
  6. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.


Store in an air-tight container for up to 4 days (if they last that long!). Depending on the amount of humidity in your area, you may just want to wrap individually in plastic wrap, place in a freezer safe bag and freeze immediately. You can pull them out and defrost in the microwave and they taste just as good for up to 2 months!

Keywords: breakfast, muffins, pumpkin, banana, low sugar

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