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Pumpkin Spice Banana Muffins

By Vancouver Medisys Dietitian Team on January 08 2019 |

These muffins freeze very well in a Ziplock and will last for about 3 months. Take them out as you need them. Pair with some raw veggie sticks and protein, such as a Greek yogurt cup or some cheese, to make a balanced lunch.


Makes: 12 muffins



  • 2 bananas, mashed
  • 2 eggs, lightly beaten
  • 1/3 cup canola oil (or other light tasting oil)
  • 1 1/3 cup pumpkin puree (you can use canned)
  • 1 cup maple syrup
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon allspice
  • ¼ cup pumpkin seeds



  1. Preheat oven to 350° F
  2. In a large bowl, combine bananas, eggs, oil, pumpkin and maple syrup
  3. In another bowl combine flour, baking soda and powder, salt, cinnamon, ginger, nutmeg, allspice
  4. Pour the flour mixture into the pumpkin mixture and stir until just combined
  5. Scoop the batter into a muffin tray and sprinkle with pumpkin seeds
  6. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean


Looking for more healthy recipes? Click here to download our free recipe guide, created by our team of registered dietitians.