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
Paleo Pumpkin Banana Muffins
- 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.