Name: Easy Pumpkin Banana Muffins
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 2 cups almond flour; 1/4 cup tapioca flour; 1 banana- fully ripe; 1/2 cup pureed pumpkin; 1/4 cup unrefined coconut oil; 1 large egg; 1 tsp vanilla extract; 1/4 cup maple syrup; 1/4 tsp salt; 1 tsp baking soda; 2 tsp apple cider vinegar; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 3/4 cup chopped pecans

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These gluten free pumpkin banana muffins are a delicious healthy fall treat that the whole family will enjoy. Bakes in just 25 minutes.

Fall is the perfect season for baking a tasty fall treat. What’s even better is when that fall treat is healthy for you too. These gluten free pumpkin muffins so delicious, you’ll find yourself making then time and tine again.

What makes these muffins so good is that not only are they naturally gluten free but, they deliciously moist and flavorful.

What Makes These Pumpkin Banana Muffins Healthy

**Looking for more naturally gluten free, healthy recipes? Download my free e-cookbook.**

These muffins are free from grain, refined sugars and dairy. So if you’re following a grain free, Paleo, diabetes friendly diet or just want to eat healthier, try these muffins as a healthy baked treat.

Ingredients in Gluten Free Pumpkin Banana Muffins

Almond flour – use blanched almond flour
tapioca flour
banana- fully ripe, speckled banana preferred
canned pureed pumpkin
unrefined coconut oil- You can opt for unsalted butter if you like. Using coconut oil makes it dairy free.
large egg – room temperature
vanilla extract- use real vanilla extract, not vanilla essence
maple syrup – 100% maple syrup will give you some sweetness without any refined sugar
salt
baking soda
apple cider vinegar – this is the brand I use.
ground cinnamon
ground nutmeg
ground cloves
chopped pecans – you can use walnuts if you prefer, just make sure that they are unsalted

How to Make Gluten Free Pumpkin Banana Muffins

Step 1: Preheat oven to 350 degrees F.

Step 2: In large bowl combine almond flour, tapioca flour, baking soda, salt, cinnamon, cloves and nutmeg

Step 3: To another bowl add egg, melted coconut oil, banana, pumpkin, maple syrup and vanilla extract and vinegar.

Step 4: Combine until smooth.

Step 5: Use a rubber scraper and add wet ingredients to dry ingredients (until just combined)

Step 5: Gently fold in chopped pecans.

Step 6: Use an ice cream scoop to place batter in muffin pans that are already lined. Scoop evenly.

Step 7: Bake and allow to cool for 10 minutes in pan before moving to cooling tray.

Substitutions

I used coconut oil in this recipe, but you can use unsalted butter if you like.

If you like chocolate, try adding between 1/4-1/3 cup chocolate chips.
Substitute the pecans for any nuts you like.

Kitchen Tools to Use

muffin pans

muffin liner

rubber scraper

How to Store Leftover Muffins

If you happen to have any leftover muffins, allow them to cool completely and the n put them in a resealable container lined with paper towel to absorb moisture. Store them at room temperature for 2- 4 days.

You can also freeze the muffins by individually wrapping them in parchment paper and placing them in a resealable plastic storage bag for up to 3 months.

Yield: 10

Easy Pumpkin Banana Muffins

As easy recipe for pumpkin banana muffins that makes the tastiest healthy gluten free muffins.

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Ingredients

2 cups almond flour
1/4 cup tapioca flour
1 banana- fully ripe
1/2 cup pureed pumpkin
1/4 cup unrefined coconut oil
1 large egg
1 tsp vanilla extract
1/4 cup maple syrup
1/4 tsp salt
1 tsp baking soda
2 tsp apple cider vinegar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup chopped pecans

Instructions

Preheat oven to 350 degrees
In large bowl combine almond flour, tapioca flour, baking soda, salt, cinnamon, cloves and nutmeg
To another bowl add egg, melted coconut oil, banana, pumpkin, maple syrup and vanilla extract and vinegar and mix thoroughly.
Use a rubber scraper and add wet ingredients to dry ingredients (until just combined)
Gently fold in chopped pecans.
Use an ice cream scoop to place batter in previously-lined muffin pans that are already lined. Scoop evenly.
Bake and allow to cool for 10 minutes in pan before moving to a cooling rack.
Enjoy.

Notes

Use un-blanched almond flour in this recipe.

Make sure to use a ripe banana with lots of black spots.

I highly recommend using paper muffin liners to line pans for these muffins.

More Gluten Free Muffin Recipes

paleo carrot muffins

gluten banana chocolate chip muffins