I love pumpkin spice (who doesn’t really – don’t tell me…I don’t want to know). This simple muffin is full of goodness & a great addition to the lunchbox (young or not so young).


5 ripe bananas, mashed

1 small can of pumpkin puree

3/4 C of coconut or brown sugar

1 1/2 C of coconut milk (carton) OR skim milk

2 eggs

3C whole grain flour

1C hemp hearts

1C ground flax

1/2C raisins

2T baking powder

2t baking soda

2t pumpkin spice

2t cinnamon

coconut oil spray or coconut oil for greasing


  • Preheat the oven to 400F and spray the muffin tins with coconut oil or use a cloth & gently grease with coconut oil
  • In a large bowl mash the bananas and add pumpkin, milk, sugar & eggs
  • Add on top: flour, hemp hearts, flax, raisins, baking powder, baking soda & spices
  • Mix together gently until well combined
  • Scoop into muffin tins & bake for 20-25 minutes (or until the toothpick comes out clean)

Makes 24 muffins! And they freeze really well. I let them cool and then pop them into a large container for easy grabbing in the morning for school lunches!