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paleo banana pumpkin muffins made with almond flour

Gluten Free Banana Pumpkin Muffins (Paleo)

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  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 dozen muffins 1x


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!


  • 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)


  1. Preheat your oven to 350 degrees F. Line a muffin tin with 12 muffin liners*
  2. In a large mixing bowl, combine the mashed banana, pumpkin puree, eggs and vanilla.  Whisk until smooth.
  3. Add in the almond flour, tapioca starch, cinnamon, baking powder, baking soda and salt.  Whisk until combined.
  4. Fold the chocolate chips into the batter.
  5. 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.
  6. Place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.
  7. 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.
  8. Muffins best stored in an airtight container in the fridge, up to one week.


*You can use paper or silicone muffin liners.  The paper ones remove easily once the muffins have FULLY cooled.