Gluten Free Pumpkin Banana Muffins
These Gluten Free Pumpkin Banana Muffins are so scrumptious that you’d never guess they’re healthy! Whipped up in less than 5 minutes, they make the perfect fall-inspired breakfast or snack.
I know fall doesn’t officially start for another couple of weeks and some of you are still experiencing VERY hot weather (me too!), but with the nights getting longer, the kiddos back in school and Halloween goodies showing up in stores, it’s inevitable- pumpkin season is upon us. Get ready, guys.
I already have tons of ideas swirling around in my head to make the most of pumpkin season. I try to hold off until at least September before subtly suggesting that you start introducing the orange squash into your diet, but with labor day in the bag, I think I’m in the clear. But I promise to sprinkle in non-pumpkin recipes here and there too, for any of you pumpkin haters. 🙂
I will say to all of you not quite convinced that it’s pumpkin season already, these Gluten Free Pumpkin Banana Muffins are subtly flavored with pumpkin. The pumpkin spice taste is very light with these and there’s banana too. Who doesn’t get excited about banana muffins?!
I hope y’all are as in love with these gluten free muffins as much as I am! They’re:
Soft
Moist
Simple
And 100% crazy delicious
These would make the perfect take-along snack for work or school. They would also make a lovely holiday gift or dessert for fall parties. And since they’re gluten free, and dairy-free, almost everyone can enjoy.
If you give this recipe a try, let me know! Leave a comment and take a picture and tag it #kimscravings on Instagram! I’d love to see your version of these yummy muffins. Happy baking, friends!
Gluten Free Pumpkin Banana Muffins
Ingredients
- 2 cups Gluten Free flour, spoon in cup and level off with knife for accurate measurement
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons pumpkin pie spice or cinnamon
- 1/3 cup avocado oil, or olive oil or coconut oil
- 3/4 cup Lite and Sweet, or granulated sugar or coconut sugar
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup mashed very ripe banana
- 1/2 cup unsweetened almond milk, or other non-dairy milk
- Optional for topping- 1 tablespoon Lite and Sweet or sugar and 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
- In a large bowl, whisk together flour, baking powder, salt and pumpkin pie spice; creating a well in the center. Set aside.
- In a medium bowl, stir together oil, sugar, eggs, pumpkin, banana and milk.
- Add the liquid mixture to the well in the center of the flour and stir together until just combined. Do not overmix, as muffins may become tough.
- Spoon batter evenly into prepared baking cups. I use a large ice cream scoop. Sprinkle with remaining optional topping, if desired.
- Place pan in oven and immediately reduce heat to 375° F. Bake for about 25 minutes or until muffin tops are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Enjoy with honey, butter, jam or even delicious without any spread!
Notes
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If you’re all about pumpkin season, enjoy some of my favorites!
Easiest Pancake Mix Pumpkin Pancakes
Creamy Pumpkin Chicken Tortilla Soup
Chocolate Chip Pumpkin Muffins
Something to think about….
Pumpkin season- Do you love it? Do you hate it? Do you not really care either way?
As a lover of both bananas and pumpkin, this proved to be a fantastic recipe, thank you!! Super easy too. I used Almond flour which turned out great. Either I put a dash too much almond milk or didnt leave the muffins in as long as I should have. But still super yummy and appreciated by everyone in the family. Thanks again.
So glad you enjoyed!
I used stevia and they were way too sweet plus it left a disgusting after taste so I had to toss them out. I made them again but used 3 tablespoons of honey instead of stevia and they were way better. I don’t recommend using stevia but if you still want to go for it, I wouldn’t put that much. I used almond flour and they came out really good although i ad to lower the temperature and leave them for longer otherwise they weren’t completely done in the inside.
Hi Mariana,
Sorry you didn’t have such great luck with the muffins, but I did not put stevia in my instructions. I used Sweet & Lite. This product is not a stevia product, but a Natural Erythritol and Xylitol Sweetener Blend that measures the same as sugar. Thanks for letting us know how the almond flour worked. I hope you can give them a try again and this time either use the Sweet & Lite, coconut sugar or regular sugar. 🙂
Can you use Almond flour instead?
I can’t wait to try this recipe!
I’m not for sure. I think it would work, but it may have a bit of a different texture. I still think it would be pretty tasty. I was actually thinking of giving it a try. Let me know if you do and how it works out for you. 🙂
Gah I love banana muffins..and pumpkin muffins! These sound lovely! It’s still super hot here too and I’ve thought it was too early to start sharing pumpkin recipes (even though I stock up on it when on sale to use pumpkin year round lol). I’ll have to join the crowd soon and start throwing more pumpkin recipes out there soon!
It’s never too early as far as I’m concerned! Ha!
These look sooooo good! I finally found pumpkin in the stores and have been waiting for the right recipe to make and here it is! Going shopping today and tomorrow morning I’ll be eating these muffins with my coffee! Can’t wait.
Thanks, Barrie! I hope you enjoy them as much as my family did!