These Paleo Pumpkin Banana Muffins are easy to make perfect for fall. A delicious combination of two classic flavors that come together. Gluten free, dairy free, and naturally sweetened.
Pumpkin and Banana for the best mix
Combining pumpkin and banana makes for one truly delicious muffin with just the right balance of both flavors. The distinct banana flavor and the warm pumpkin pie spices makes them so good. They fluff up nicely and have a sugar/pumpkin spice topping that is irresistible.
The muffins are simple to make, mixed in one bowl, by hand, and baked for 25 minutes. Some coconut sugar is sprinkled on top, but you could add chocolate chips instead if that's your thing. Warm muffins in about 30 minutes means they can be whipped up anytime!
These are best fresh from the oven, but they can be stored in the fridge and warmed up as well. Or they can be eaten cold from the fridge- also very good!
My daughter decided to go straight in! Her face of pure joy was too cute not to share! She always likes to come "help" me after I'm done taking pictures and will never pass up an opportunity to be cute 😉
Parchment liners for muffins
Parchment paper liners are definitely the way to go with these.They work best for ensuring the muffin doesn't stick which can be an issue sometimes with grain free baking.
Pumpkin pie spice is used to keep it super easy. It's commonly found in almost every store or you can make your own if you're feeling ambitious. It's a mix of cinnamon, ginger, nutmeg, and cloves.
You will love these paleo pumpkin banana muffins because they are easy to make, delicious, and a wonderful combination of banana and pumpkin. They are a great addition to your fall baking.
Here are some more pumpkin recipes to try:
- Paleo Pumpkin Coffee Cake- one of my most popular recipes!
- Pumpkin Cinnamon Roll Bread- paleo
- Paleo Vegan Pumpkin Pie Crumb Bars
- Pumpkin Pop Tart Bars- paleo and vegan
- Grain Free Pumpkin Cheesecake Bars
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Paleo Pumpkin Banana Muffins
Ingredients
- ¾ cup mashed banana about 2 small
- 1 cup canned pumpkin not pie mix
- ½ cup coconut sugar
- ⅓ cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¼ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
Cinnamon Sugar Topping
- 2 tablespoons coconut sugar
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350° and line a muffin pan with 12 parchment liners. Set aside.
- In a large bowl, combine the pumpkin, banana, coconut sugar, coconut oil, eggs, and vanilla. Stir until well combined.
- Add in the almond flour, coconut flour, salt, pumpkin pie spice, cinnamon and baking soda. Mix well, until no dry spots remain.
- Spoon evenly into the muffin tin. Mix the topping ingredients together and sprinkle over each muffin.
- Bake for 25-28 minutes. Store any leftovers in the fridge, covered.
Anne says
where are the eggs?
Betti says
If I don't have almond flour can I subsitute it with coconut flour o tapioca starch, maybe rice flour?
Thanks!
Jessica DeMay says
Hi Betti- definitely not coconut flour. Your best bet is a gluten free mix, but I haven't tried it so the results may be a little different.
Lauren says
On the ingredient list here, no eggs are listed, but when you click to the Golden Barrel website, there are eggs in the ingredient list. Is it possible to make this without eggs?
Jean Allen says
Banana allergy here. What can I substitute? Would egg work, or no? If yes, how many large eggs? If no,...unsweetened applesauce, perhaps? Thanks!
Jessica DeMay says
Hi Jean- I suggest you make these with contain no banana: https://www.jaysbakingmecrazy.com/2016/09/07/paleo-pumpkin-muffins/
Enjoy!
Leah says
I made these and out of the over they were perfect! Tasted great, perfect texture, overall flawless. By the next morning, they had gotten so moist that they actually seemed wet! I couldn't eat them at all due to the unsettling texture. Should I store them in the freezer to prevent that? It was less than 12 hours later.
Jessica DeMay says
Hi Leah- thanks for trying my recipe! I'm so glad you like them! Yes, they do get moist. I think freezing them would definitely help with that.
Tabitha says
Should the batter be very thick? Like - I had to press the batter down with my hand in the muffin cups! I made these today and it made 12 muffins and 9 mini muffins (I had way too much for just the 12). They are very dense. I’m pretty used to making paleo muffins and these seemed a little off to me consistency wise - not sure what I did wrong! Or maybe they are supposed to be like that! Taste is good though 🙂
Katie says
I forgot one more question!
I don't like the taste of coconut oil so I use butter or applesauce. I am restricted to almost all oils so I use very little bit of butter. I can handle just a small amount of butter.
Jessica DeMay says
Hi Katie- you can definitely use butter. Maybe a mixture of both. 🙂
Katie says
Thank you. I'll keep you updated when I try it.
Katie says
Will fresh homemade pumpkin puree work for this recipe?
Jessica DeMay says
Hi Katie- yes, just the same as the coffee cake answer. Just cook it down a little so it's not too watery. Enjoy!
Diana says
Can these be frozen and removed to eat later? I haven't cooked a lot with the coconut oil and wasn't sure if it froze well.
Jessica DeMay says
Hi Diana- yes, definitely! They freeze great. The topping won't be the same so you can leave it off or just know that it won't be dry. Hope you love them!
Chelsea @ Healthy Fabulous Life says
These look heavenly!! Thank goodness for fall!
Jessica DeMay says
Thanks, Chelsea! Right? I absolutely love fall!
Vee says
Hi what can I substitute almond flour with ? We have a nut allergy
Jessica DeMay says
Hi Vee- you can substitute cassava flour. Hope you enjoy!