Living healthy as a busy Mom with two little boys

Banana Pumpkin Muffins September 26, 2011

Filed under: Breakfast,quick & easy,Quick Breads/Muffins,recipes — fitformyprinces @ 9:38 am

I start back at work a week from today.  : (   And so I’ve been trying to think of quick and easy, yet nutritious food and  snacks that I can prep in the evenings after the boys go to sleep.  I am all about spending as much time as possible with my kiddos and also getting enough sleep myself.  A tough enough task when you don’t also work full-time.  But I am determined.  Hopefully that, and some creativity, will make it happen.  I know I was able to mostly manage it with my first son.  But two kids is more than twice the work so we’ll see how I do with the two.

When we got back from our out of town trip last week I had two bananas that were on their last legs and needed to be used.  Also, with the cooling temps I have been craving some fall flavors so I went on a search for a recipe that called for both.  I ended up tweeking the recipe quite a bit to make it healthier and am very happy with the result. 










Banana Pumpkin Muffins
Makes 21 muffins


  • 2 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup plain Greek yogurt
  • 1 1/3 cup pumpkin puree
  • 1/2 cup honey
  • 1/2 cup Splenda
  • 2 cups whole wheat flour
  • 1/2 cup old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 3/4 cup raisins, optional (I used craisins)
  • 3/4 cup walnut pieces, optional (I omitted)
  • Non-stick spray


  1. Preheat oven to 375F.  Spray two standard muffin pans with non-stick spray or line with cupcake liners.
  2. In a large bowl (or mixer bowl) stir together the mashed banana, eggs, yogurt, pumpkin, honey, and Splenda.
  3. In another bowl combine flour, oatmeal, baking powder, baking soda, salt, pie spice, and cinnamon.  Stir this mixture into flour mixture until just combined.  Fold in raisins/craisins & walnuts, if desired.  Pour into prepared pans.
  4. Bake at 350F for 28 minutes or until a toothpick inserted into the center of muffins comes out clean.  Cool in pans for 10 minutes before removing to a wire rack to cool completely.


The Skinny:  104 calories | 23g carbs | 1g fat | 3g pro

Source: Adapted from


One Response to “Banana Pumpkin Muffins”

  1. Oooooh yum, these look delicious!

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