These gluten free banana pumpkin muffins are moist and chewy with a delicious fall flavor! They're made with pumpkin and sweetened with bananas (no sugar added), then loaded with dark chocolate chips. This healthy muffin recipe is the perfect addition to breakfast or an after-school snack.
When you love banana muffins and you love pumpkin muffins, combining the two is a no-brainer! Add in some dark chocolate chips and you've got yourself the best tasting gluten free banana pumpkin muffins.
These banana pumpkin muffins are made with almond flour and pumpkin puree, sweetened with ripe bananas and loaded with dark chocolate. They have the perfect texture too - chewy, moist and tender.
They're sure to be a hit with the kiddos as well. I had to stop my three children from devouring the entire batch in one sitting.
Why You'll Love these Banana Pumpkin Muffins
- gluten free and grain free - pumpkin banana muffins made with almond flour
- dairy free - no milk or butter
- paleo friendly - made with real, whole food ingredients
- no sugar added - these muffins are only sweetened with bananas
- moist and chewy - because no one wants a dry muffins
- kid approved - banana pumpkin muffins for toddlers and kids
Ingredients
These moist pumpkin banana muffins are made with gluten free and paleo friendly ingredients. Here's a list of what you need to make them:
- ripe bananas, mashed
- organic pumpkin puree
- eggs
- vanilla
- blanched almond flour
- tapioca starch (or arrowroot)
- cinnamon
- baking powder
- baking soda
- salt
- miniature dark chocolate chips (optional but recommended)
How to Make Gluten Free Banana Pumpkin Muffins
This is a super easy, one-bowl kind of recipe (my favorite)! Here's what you need to do:
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 muffin liners.
- In a large mixing bowl, combine the wet ingredients. Whisk until smooth.
- Add in the dry ingredients and whisk until combined.
- Fold the chocolate chips in to the batter.
- Use a large cookie scoop to scoop the batter into the lined muffin tin. Each slot should be filled about ¾ full.
- Place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.
- After baking, remove the muffins from the oven. Cool them for 5-10 minutes in the muffin pan, then transfer them to a wire cooling rack.
Storage
These banana pumpkin muffins are best kept in an airtight container in the fridge. They will last well up to one week.
For longer storage, place these paleo muffins in a sealed baggie or container in the freezer. Enjoy within on month.
Flavor Variations and Add-Ins
Here are some suggestions for flavor variations or add-ins:
- omit chocolate chips and add in chopped nuts (walnuts or pecans would be great)
- use pumpkin pie spice instead of cinnamon
- use chopped chocolate or chocolate chunks instead of chocolate chips
- top muffins with cinnamon and hemp seeds before baking
- mix in dried cranberries or raisins
- add in a tablespoon or two of maple syrup for a sweeter muffin
FAQ
Yes! To freeze these muffins, place them in an airtight container or baggie and put them in the freezer. They are best eaten within one month.
Before enjoying, defrost the muffins on the countertop for about 30 minutes, or warm in the microwave for about 20 seconds.
These muffins can be made nut free by swapping the almond flour for tigernut flour. Be sure to sub at a 1:1 ratio by weight.
These are healthy pumpkin banana muffins because they're made with high quality, low inflammatory ingredients. (Such as almond flour, organic pumpkin puree, dark chocolate.) They are also healthier because they don't contain any added sugar or sweetener - just sweetened from the bananas.
More Gluten Free Pumpkin Recipes
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Gluten Free Banana Pumpkin Muffins (Paleo)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 dozen muffins 1x
Description
These gluten free banana pumpkin muffins are made with ripe bananas, pumpkin puree and almond flour. They're a great paleo muffin for breakfast or snack - kid approved!
Ingredients
- 1 cup mashed banana (225g)
- ½ cup organic pumpkin puree (122g)
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups blanched almond flour (190g)
- ½ cup tapioca starch (60g)
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 muffin liners*
- In a large mixing bowl, combine the mashed banana, pumpkin puree, eggs and vanilla. Whisk until smooth.
- Add in the almond flour, tapioca starch, cinnamon, baking powder, baking soda and salt. Whisk until combined.
- Fold the chocolate chips into the batter.
- Use a large cookie scoop to scoop the batter into the lined muffin tin. Each slot should be filled about ¾ full, making 12 muffins.
- Place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.
- After baking, remove the muffins from the oven. Cool them for 5-10 minutes in the muffin pan, then transfer them to a wire cooling rack.
- Muffins best stored in an airtight container in the fridge, up to one week.
Notes
*You can use paper or silicone muffin liners. The paper ones remove easily once the muffins have FULLY cooled.
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Katie says
★★★★★
Nancy says
I have a question.. can I make these with a gluten free flour blend? Would I leave out the tapioca starch then? Am I losing the less inflammatory aspect? Eager to try these as they sound delicious.
Katie says
Hi! I'm not sure if these would work with a gluten free flour blend. Almond flour and tapioca starch (or arrowroot) are necessary for this particular recipe. Many gluten free blends have grains, which can be inflammatory and are not paleo friendly. That's why I don't use them in my baking.