Healthy Pumpkin Banana Muffins Recipe (Gluten-Free)
An easy pumpkin banana muffins recipe with delicious pumpkin and banana flavors, warm spices, and better-for-you ingredients. These fluffy muffins come together in just 30 minutes and are the perfect way to welcome in pumpkin season!
Servings: 12 muffins
Equipment
Ingredients
- 2 large ripe bananas mashed
- 2 eggs
- ½ cup pumpkin puree
- ⅓ cup coconut sugar
- 1 tsp vanilla
- ¼ cup ghee melted (sub coconut oil for dairy free)
- 1 ½ cups gluten free 1:1 flour I like King Arthur Baking brand
- ½ cup vanilla protein powder I used 2 scoops of Be Well By Kelly
- ½ tsp baking soda
- 1 tsp gluten free baking powder
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- ¾ cup dark chocolate chips optional
Instructions
- Preheat oven to 350. Spray a muffin pan with avocado oil.
- Mix the mashed bananas, eggs, pumpkin purée, coconut sugar, vanilla, and coconut oil together in one bowl.
- In a separate bowl, add the gluten free flour, protein powder, baking soda, baking powder, cinnamon and pumpkin pie spice. Mix well.
- Add the dry ingredients to the wet and stir until just combined. Fold in chocolate chips.
- Divide the mixture evenly between the 12 cups and bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!
Video
Notes
Expert Tips
- 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 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.
- No protein powder: Replace the protein powder with 2 tablespoons flaxseed meal, if desired.
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.
Nutrition
Serving: 1muffin | Calories: 209kcal | Carbohydrates: 28g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 125mg | Potassium: 195mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1643IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg