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 & 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.
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.
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.
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.
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.
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.
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.
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 & Paleo Pumpkin Banana Muffins
