These dairy free pumpkin banana muffins are a perfect fall snack recipe for kids and adults alike! It’s a great recipe for using up overripe bananas on your counter as well as extra leftover canned pumpkin. Make a batch on Sunday and enjoy throughout the week. I love to pack these as a snack for my kiddo at school during the fall!
Ingredients
Here’s a photo of everything you’ll need to make this recipe, along with selected ingredient notes:
- Chocolate chips – Look specifically for dairy free chocolate chips (not all brands are). My favorite brands are Enjoy Life dark chocolate morsels and Nestle Allergen Free Morsels.
- Banana – Try to use bananas that have ample brown spots for this recipe. They are easier to mash and offer a sweet banana flavor in the muffins.
- Pumpkin – Canned or fresh pumpkin puree both work for this recipe. Note that you want plain pumpkin puree, not canned pumpkin pie filling.
- Whole wheat flour – I like to use this in muffins as it offers additional fiber and micronutrients compared to all-purpose flour. However, you can easily substitute all-purpose flour if that’s all you have on hand.
- Olive oil – I love using this to make more nutritious baked goods, as olive oil offers healthy fats and polyphenols that are good for health. However, you can also substitute with any neutral oil you have if you’re running short on olive oil.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card at the bottom of the page, but here’s a helpful overview with photos. Luckily, this recipe is easy peasy!
Start by mashing your bananas in the bowl, then mix in the pumpkin, honey, olive oil, eggs, and vanilla.
In another bowl, combine the flour, pumpkin spice, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Stir until just combined, then fold in the chocolate chips (if using).
Portion that out in a greased muffin tin. Bake them at 350 degrees F for 17-20 minutes.
Let ‘em cool in the pan, then enjoy!
Recipe FAQ
Here are some common questions that may arise as you prepare these muffins:
Store at room temperature in an airtight container for up to 3 days. If you plan to keep them on hand longer than that, freeze them.
Yes. Allow the baked muffins to cool, then transfer to a ziptop bag or airtight container. Use within 2-3 months for best quality. Thaw in the microwave or on the countertop when ready to enjoy.
Sure. Feel free to use chopped nuts, dried fruit like cranberries, or shredded coconut. It’s recommended to keep the overall add-ins to no more than 1 cup total so that the muffin holds its shape without crumbling.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and soy free. It should also be nut free, though double check your chocolate chip packaging if you’re sensitive to cross contamination with nuts.
This recipe does contain wheat/gluten (in the flour) and eggs (in the eggs). I do not recommend substituting the eggs in this particular recipe. However, if you want to make it wheat/gluten free, you can substitute a measure-for-measure gluten free flour in place of the all-purpose flour.
More Dairy Free Pumpkin Recipes
If you’re searching more tasty pumpkin treats that are also dairy free, check out these other delicious recipes:
- Dairy free pumpkin pudding
- Dairy free pumpkin pancakes
- Pumpkin buckwheat muffins
- Dairy free pumpkin spice latte (yes, with actual pumpkin puree!)
- Dairy free pumpkin truffles
I hope you love these dairy free banana pumpkin muffins! If you get a chance to try them, be sure to leave a recipe rating or comment below.
Dairy Free Banana Pumpkin Muffins
Ingredients
- 1 medium ripe banana, mashed
- ⅔ cup canned pumpkin puree
- ½ cup honey
- ⅓ cup olive oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ⅔ cup whole wheat flour (or all-purpose flour)
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- ½ cup dairy-free chocolate chips (optional)
Instructions
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Preheat the oven to 350 degrees F. Grease a muffin tin.
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In a large bowl, combine the mashed banana, pumpkin puree, honey, olive oil, eggs, and vanilla. Stir until well combined.
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In another mixing bowl, combine the flour, pumpkin spice, baking soda, and salt.
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Add the dry ingredients to the wet ingredients. Stir until just combined, then fold in the chocolate chips.
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Portion the muffin batter into the muffin tin. Bake at 350 degrees F for 17-20 minutes, or until a toothpick pulls out clean from the center of the muffins. Enjoy!
Recipe Notes
Nutrition analysis (approximate per muffin): 227 calories, 11.5 g fat, 3.5 g saturated fat, 215 mg sodium, 32.5 g carbohydrate, 3.5 g fiber, 16.5 g sugar, 4 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 6%, Potassium: 5%
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