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Gluten-Free & Paleo Pumpkin Banana Muffins

These gluten-free and paleo pumpkin banana muffins are a perfect addition to your breakfast spread or a great option for an afternoon snack. And with just under 150 calories per muffin and no processed sugar, you can feel good about enjoying a freshly baked treat!

These gluten-free and paleo pumpkin banana muffins are a perfect addition to your breakfast spread or a great option for an afternoon snack. And with just under 150 calories per muffin and no processed sugar, you can feel good about enjoying a freshly baked treat!

Gluten-Free and Paleo Pumpkin Banana Muffins

My current breakfast obsession is two scrambled eggs, fresh fruit and a muffin of some sort. Recently, I’ve been loving homemade pumpkin streusel muffins that a client brought me. I stuck them in the freezer so I could prolong my enjoyment of them but this week I arrived at my last muffin. I decided to restock my muffin supply but with something a tad bit healthier. I wanted to stick with the pumpkin theme so I took my favorite paleo banana bread recipe and converted it to gluten free and paleo pumpkin banana muffins.

Gluten-Free Flours

I don’t do a ton of gluten-free baking but when I do, I keep it pretty simple. I lean most on coconut flour and almond flour from Bob’s Red Mill.

Gluten-Free & Paleo Pumpkin Banana Muffins Ingredients

Another bonus of this recipe is that it’s refined sugar free. It does include maple syrup but not a ton and the mashed banana helps add natural sweetness.

Pumpkin Pie Spice

I think Pumpkin Pie Spice is my heaviest used spice during the fall and winter. I have all of the spices that are included in my pantry but it’s much easier to keep this jar on hand.

Gluten-Free & Paleo Pumpkin Banana Muffins Ingredients

These muffins come together in not time at all. You don’t need a mixer, just a fork, some measuring cups and two bowls. Mix all your wet and dry ingredients together separately.

Gluten-Free & Paleo Pumpkin Banana Muffins Batter

And then mix to combine. This batter is pretty thick, mostly due to the density of the coconut flour. It’s hard to believe 1/4 a cup can go such a long way.

Gluten-Free & Paleo Pumpkin Banana Muffins

Fill up your muffin tins about 3/4 full and pop into the oven for somewhere between 20-24 minutes.

Gluten-Free & Paleo Pumpkin Banana Muffins

Cool on a wire rack.

Gluten-Free & Paleo Pumpkin Banana Muffins

And enjoy! Considering the density of the flours included, these muffins are very light. Each muffin contains a little less than 150 calories and has no processed sugar so you’re not getting a calorie/sugar bomb here. They freeze beautifully. I like to wrap them individually and then pop them into a gallon-sized bag. When I’m ready to eat one, I take them out and wrap them in a paper towel. After about 30 seconds in the microwave at 50% power, they’re ready to go!

I hope you’ll try them out if gluten-free/paleo baking is your thing.

Gluten-Free and Paleo Pumpkin Banana Muffins

From at

https://www.peanutbutterrunner.com/wp-content/uploads/2016/11/11.2muffinsrack.jpg
Prep: Cook: Yield: 10 muffinsTotal:

These gluten-free and paleo pumpkin banana muffins are a perfect addition to your breakfast spread or a great option for an afternoon snack. And with just under 150 calories per muffin and no processed sugar, you can feel good about enjoying a freshly baked treat!

You'll Need...

  • 1 large banana, mashed
  • 1/2 cup pumpkin puree
  • 1/3 cup maple syrup
  • 2 eggs, lightly beaten
  • 2 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Preaheat oven to 350 and line a muffin tin with 10 liners.
  2. In a medium bowl, combine mashed banana, pumpkin, maple syrup, eggs, coconut oil and vanilla. Whisk to combine.
  3. In a separate large bowl, combine dry ingredients. Whisk to combine.
  4. Pour wet ingredients into dry and mix until just combined.
  5. Divide batter between 10 muffin liners, filling about 3/4 full.
  6. Bake at 350 for 20-24 minutes, depending on your oven. They are done when the tops seem slightly springy and your finger doesn't leave an indentation if you press down on them lightly. You can also use the toothpick test.
  7. Remove from muffin tin and let cool on a wire rack.

Additional Notes

These muffins freeze well. You can also easily double this recipe if you'd like more muffins.

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{ 17 comments… add one }
  • Emily My Healthyish Life November 3, 2016, 7:57 am

    I’m making this tonight! I’ve been making a pumpkin-banana-almond butter bread this season but can always switch it up with muffins πŸ™‚

    • Jen DeCurtins November 5, 2016, 9:56 am

      Awesome! Let me know how they turned out.

  • tara November 3, 2016, 1:55 pm

    this looks great ! and easy

    • Jen DeCurtins November 5, 2016, 9:55 am

      Thanks! The recipe is super, super easy. Only takes a few minutes to put together.

  • lisa November 3, 2016, 4:45 pm

    I am going to make these with my two year old this weekend. I’m excited to try these out as they will be a good option for him since there isn’t any refined sugar. Thanks Jen!

    • Jen DeCurtins November 5, 2016, 9:54 am

      Awesome! It’s a very toddler-friendly recipe. Let me know how you like them!

  • Tamara November 4, 2016, 11:05 pm

    What is included in pumpkin pie spice? I live in Australia and that doesn’t exist here (as far as I know). I’d love to try making this recipe with sweet potato instead of pumpkin (I’m obsessed!)

    • Jen DeCurtins November 5, 2016, 9:19 am

      Yummy warm spices like cinnamon, ginger, nutmeg and cloves. Here is a recipe: http://allrecipes.com/recipe/20476/pumpkin-spice/.

      • Tamara November 24, 2016, 9:32 pm

        Thanks so much! I made these with sweet potato instead (somewhat obsessed) and they are delicious both fresh and frozen. My latest breakfast obsession!!!

  • Corie Hadder February 9, 2017, 5:45 pm

    Just wanted to let you know my 3-year-old son LOVES these muffins! Thank you!

  • Meryl February 22, 2017, 6:01 pm

    Just made these today. They smell amazing! I added some chocolate chips (at my daughter’s request.) Super moist and easy to make.
    Very yummy and healthy too😊

  • Gwen September 14, 2017, 3:54 pm

    I love pumpkin muffins!!! The coconut flour just gives them an awesome texture. I adapted the recipe slightly for my mom who has a banana allergy, and posted it on my website here: https://thesquirrellife.wordpress.com/2017/09/14/paleo-pumpkin-muffins/

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