Healthy Pumpkin Banana Muffins Recipe (Gluten-Free)

What Makes This Recipe Great

If you’re like me, bringing in the Fall season means all things pumpkin! I absolutely love this time of year, sweater weather, the holidays, and, of course, the delicious seasonal baked goods. But in Mary’s Whole Life fashion, I had to make a healthier, better-for-you, gluten-free version of these pumpkin banana muffins so we could enjoy all the good stuff without the stomachache. 

These Pumpkin Banana Muffins are really the best. Fluffy, moist, tender, and full of flavor. They’re made with simple ingredients and are deliciously flavored with mashed banana, pumpkin puree, and warm pumpkin pie spice. The resulting muffins are healthy and yummy, and the whole family will love them!

Even better, you can freeze a batch to have on hand, turn this recipe into lunch-box-sized mini muffins, switch up the mixins, and more! 

• large ripe bananas: You need to mash 2 ripe bananas. If you have frozen overripe bananas, thaw them first. 
• eggs
• pumpkin puree: You’ll want to make sure you grab a can of pumpkin puree, not pumpkin pie filling. 
• coconut sugar: I like coconut sugar because it is all natural and unrefined. However, brown sugar will work as well. 
• vanilla extract
• ghee: You can substitute melted coconut oil for dairy-free or regular melted butter if you’re okay with dairy. 
• gluten-free 1:1 flour: I like King Arthur Baking brand. If you’re not gluten-free, feel free to substitute regular all-purpose flour. 
• flaxseed meal
• baking soda
• gluten free baking powder
• ground cinnamon
• pumpkin pie spice: You can also make your own spice blend with cinnamon, nutmeg, ginger, cloves, and allspice if you have them on hand. 
• dark chocolate chips: If desired, you can swap the chocolate chips for crushed pecans, walnuts, or your favorite nuts. Same quantity. 

1. Preheat oven to 350 degrees F. Spray a muffin tin with avocado oil or line the muffin cups with paper liners. 
2. Add the mashed bananas, eggs, pumpkin purée, coconut sugar, vanilla, and coconut oil together in a large mixing bowl. Mix well.
3. In a separate large bowl, add the gluten-free flour, flax seed meal, baking soda, baking powder, cinnamon, and pumpkin spice. Mix well. 
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips. 
5. Divide the muffin batter evenly between the 12 cups in the muffin pan and bake for 18-20 minutes or until a toothpick comes out clean. 
6. Transfer the muffins to a wire cooling rack to cool, then serve. Enjoy!

Mary’s Tips & Tricks

• Vegan Pumpkin Muffins: While I haven’t tested this myself, you may be able to replace the eggs in this recipe with flax eggs or an egg replacement. If you try this out, let me know how they turn out in the comments! 
• Mini Muffins: These pumpkin banana muffins really are whole-family friendly. If you want to make banana mini muffins for your kids, follow all the same instructions and divide the muffin batter in your mini muffin tin. Keep in mind that you will need to adjust the baking time. I recommend 10-12 minutes at 350F. 
• Make sure to let the pumpkin banana muffins cool COMPLETELY before trying to remove any paper liners. This will ensure half of the muffin doesn’t stick to the paper!
• I personally love using this Caraway muffin pan – the entire muffin pops right out with very little oil needed.

Storage Tips

• Store leftover banana pumpkin muffins in an airtight container at room temperature for up to 2 days or up to a week in the fridge. 
• To freeze, wrap each of your cooked and cooled muffins in plastic wrap and store them in a freezer-safe container or freezer bag and store them in the freezer for up to 3 months. Thaw before serving. 

More Favorite Gluten Free Muffin Recipes

Paleo Chocolate Chip Banana Bread Muffins

Healthy Banana Protein Muffins

Easy Gluten-Free Blueberry Muffins

Easy Pumpkin Muffins with Dairy Free Cream Cheese

No-Bake Pumpkin Pie Bliss Balls