Can these muffins be frozen?

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.

Can you make these pumpkin banana muffins nut free?

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.

Are these muffins healthy?

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.

Gluten Free Banana Pumpkin Muffins (Paleo)

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

Scale

1 cup mashed banana (225g)
1/2 cup organic pumpkin puree (122g)
2 large eggs
1 tsp vanilla extract
2 cups blanched almond flour (190g)
1/2 cup tapioca starch (60g)
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup mini chocolate chips (optional)

Cook Mode Prevent your screen from going dark

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 3/4 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.