These gluten-free and paleo pumpkin banana muffins are a perfect addition to your breakfast spread or a great option for an afternoon snack. And with just under 150 calories per muffin and no processed sugar, you can feel good about enjoying a freshly baked treat!

My current breakfast obsession is two scrambled eggs, fresh fruit and a muffin of some sort. Recently, I’ve been loving homemade pumpkin streusel muffins that a client brought me. I stuck them in the freezer so I could prolong my enjoyment of them but this week I arrived at my last muffin. I decided to restock my muffin supply but with something a tad bit healthier. I wanted to stick with the pumpkin theme so I took my favorite paleo banana bread recipe and converted it to gluten free and paleo pumpkin banana muffins.

I don’t do a ton of gluten-free baking but when I do, I keep it pretty simple. I lean most on coconut flour and almond flour from Bob’s Red Mill.

Another bonus of this recipe is that it’s refined sugar free. It does include maple syrup but not a ton and the mashed banana helps add natural sweetness.

I think Pumpkin Pie Spice is my heaviest used spice during the fall and winter. I have all of the spices that are included in my pantry but it’s much easier to keep this jar on hand.

These muffins come together in no time at all. You don’t need a mixer, just a fork, some measuring cups and two bowls. Mix all your wet and dry ingredients together separately.

And then mix to combine. This batter is pretty thick, mostly due to the density of the coconut flour. It’s hard to believe 1/4 a cup can go such a long way.

Fill up your muffin tins about 3/4 full and pop into the oven for somewhere between 20-24 minutes.

Cool on a wire rack.

And enjoy! Considering the density of the flours included, these muffins are very light. Each muffin contains a little less than 150 calories and has no processed sugar so you’re not getting a calorie/sugar bomb here. They freeze beautifully. I like to wrap them individually and then pop them into a gallon-sized bag. When I’m ready to eat one, I take them out and wrap them in a paper towel. After about 30 seconds in the microwave at 50% power, they’re ready to go!

I hope you’ll try them out if gluten-free/paleo baking is your thing.

Ingredients

Scale

• 1 large banana, mashed
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 2 eggs, lightly beaten
• 2 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon pumpkin pie spice
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preaheat oven to 350 and line a muffin tin with 10 liners.
   In a medium bowl, combine mashed banana, pumpkin, maple syrup, eggs, coconut oil and vanilla. Whisk to combine.
2. In a separate large bowl, combine dry ingredients. Whisk to combine.
   Pour wet ingredients into dry and mix until just combined.
3. Divide batter between 10 muffin liners, filling about 3/4 full.
4. Bake at 350 for 20-24 minutes, depending on your oven. They are done when the tops seem slightly springy and your finger doesn’t leave an indentation if you press down on them lightly. You can also use the toothpick test.
5. Remove from muffin tin and let cool on a wire rack.

Notes

These muffins freeze well. You can also easily double this recipe if you’d like more muffins.