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These paleo banana pumpkin muffins are easy to throw together and have the perfect moist tender texture and plenty of cinnamon and pumpkin spice! Add chocolate chips and chopped nuts for added flavor and grab one for breakfast, snack, or whenever a craving hits! They’re gluten free, dairy free and paleo.
The season for all things PUMPKIN goodies is officially here, and I’m 100% ready!
If you haven’t yet checked out these pumpkin waffles make sure you do! You can actually freeze them and reheat just as you would a store bought frozen waffle.
But these muffins, they’re a little bit of a transitional pumpkin treat, because they’re also made with bananas!
So you get extra natural sweetness from the mashed bananas, plus pumpkin and pumpkin spices to give them fall flavors.
I added chocolate chips and chopped pecans to mine, but you can really add anything you like, or even omit the chocolate chips altogether.
Let’s get into the details!
What You Need to Make Paleo Banana Pumpkin Muffins
blanched almond flourarrowroot flour or tapiocabaking sodapumpkin pie spiceground cinnamonfine grain sea salteggs1 large overripe bananaorganic pumpkin pureemaple sugar or coconut sugar refined coconut oilpure vanilla extractdark chocolate chips (I used evolved chocolate)chopped pecans or walnuts (optional)
How to Make These Banana Pumpkin Muffins
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
In a large mixing bowl, combine the almond flour, arrowroot or tapioca, baking soda, pumpkin pie spice, cinnamon and salt.
In a separate large bowl, whisk together the eggs, mashed banana, pumpkin puree, sugar of choice, coconut oil and vanilla until smooth.
Stir the dry ingredients into the wet until combined, then fold in the chocolate chips and nuts, leaving some to sprinkle over the top before baking.
Fill the muffin liners about 3/4 of the way full to make 12 muffins. You might make up to 14 depending on how full the cups are.
Sprinkle the remaining chips and nuts over the top, then bake in the center of the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of one muffin comes out clean or with crumbs.
Allow the muffins to cool in the pan on a wire rack for 10 minutes, then remove them from the pan and continue to cool to room temperature on the wire rack.
How to Store These Paleo Banana Pumpkin Muffins
You can store leftover muffins loosely covered at room temperature for up to 2 days.
If you’re keeping them for longer, store them in a lidded container in the refrigerator or freezer.
After freezing them, thaw muffins in the refrigerator first, them gently reheat in the toaster oven or microwave.
I hope you’re ready for a simple and delicious treat for fall or anytime of year!
Grab your muffin pan and get your oven preheated because it’s time to bake – let’s go!
Paleo Banana Pumpkin Muffins with Chocolate Chips
Paleo Banana Pumpkin Muffins with Chocolate Chips
These paleo banana pumpkin muffins are easy to throw together and have the perfect moist tender texture and plenty of cinnamon and pumpkin spice! Add chocolate chips and chopped nuts for added flavor and grab one for breakfast, snack, or whenever a craving hits! They’re gluten free, dairy free and paleo. Prep Time: 15 minutesCook Time: 18 minutesCooling Time: 20 minsCourse:baking, Breakfast, SnackCuisine:Gluten-free, PaleoKeyword:baking, banana, fall baking, muffins, pumpkinServings: 14 muffins
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Ingredients
2cupsblanched almond flour1/4cuparrowroot flour or tapioca1tspbaking soda2teaspoonspumpkin pie spice1teaspoonground cinnamon1/4tspfine grain sea salt2large eggs1large overripe banana1/2 cup mashed1/2cuporganic pumpkin puree drained on paper towels*1/2cupmaple sugar or coconut sugar1/4cupmelted coconut oilrefined1tsppure vanilla extract1cupdark chocolate chipsI used Evolved Chocolate1/2cupchopped pecans or walnutsoptional
Instructions
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.In a large mixing bowl, combine the almond flour, arrowroot or tapioca, baking soda, pumpkin pie spice, cinnamon and salt.In a separate large bowl, whisk together the eggs, mashed banana, pumpkin puree, sugar of choice, coconut oil and vanilla until smooth.Stir the dry ingredients into the wet until combined, then fold in the chocolate chips and nuts, leaving some to sprinkle over the top before baking.Fill the muffin liners about 3/4 of the way full to make 12 muffins. You might make up to 14 depending on how full the cups are.Sprinkle the remaining chips and nuts over the top, then bake in the center of the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of one muffin comes out clean or with crumbs.Allow the muffins to cool in the pan on a wire rack for 10 minutes, then remove them from the pan and continue to cool to room temperature on the wire rack.Store leftover muffins loosely covered at room temperature for up to 2 days, then store in a lidded container in the refrigerator or freezer to keep longer. Enjoy!
Recipe Notes
*I like to do this to remove excess moisture from the pumpkin puree. Just lay down paper towels and place the pumpkin on them, and lightly dab to remove moisture. It won’t stick!
Nutrition
Calories: 253kcalCarbohydrates: 23gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 144mgPotassium: 165mgFiber: 3gSugar: 14gVitamin A: 1404IUVitamin C: 1mgCalcium: 91mgIron: 1mg
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Want More Healthy Paleo Pumpkin Recipes? Try One of These!
Paleo Pumpkin Waffles
Pumpkin Cupcakes with Maple Cinnamon Frosting
Pumpkin Cookies with Maple Cream
Paleo Pumpkin Donuts with Maple Icing
Pumpkin Spice Coffee Cake
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