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 flour
- arrowroot flour or tapioca
- baking soda
- pumpkin pie spice
- ground cinnamon
- fine grain sea salt
- eggs
- 1 large overripe banana
- organic pumpkin puree
- maple sugar or coconut sugar
- refined coconut oil
- pure vanilla extract
- dark 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
Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot flour or tapioca
- 1 tsp baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 tsp fine grain sea salt
- 2 large eggs
- 1 large overripe banana 1/2 cup mashed
- 1/2 cup organic pumpkin puree drained on paper towels*
- 1/2 cup maple sugar or coconut sugar
- 1/4 cup melted coconut oil refined
- 1 tsp pure vanilla extract
- 1 cup dark chocolate chips I used Evolved Chocolate
- 1/2 cup chopped pecans or walnuts optional
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
Want More Healthy Paleo Pumpkin Recipes? Try One of These!
Pumpkin Cupcakes with Maple Cinnamon Frosting
Pumpkin Cookies with Maple Cream
Paleo Pumpkin Donuts with Maple Icing
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Nice post! I covered a related topic here.
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🍌🎃 Paleo Banana Pumpkin Muffins with Chocolate Chips!
Gluten-free, dairy-free, and packed with fall flavors! 🍂
👩🍳 Here’s how to make them:
✅ Mix dry:
2 cups almond flour, ¼ cup arrowroot, 1 tsp baking soda, 2 tsp pumpkin spice, cinnamon, salt.
✅ Mix wet:
2 eggs, ½ cup mashed banana, ½ cup pumpkin puree (drained), ½ cup coconut or maple sugar, ¼ cup melted coconut oil, 1 tsp vanilla.
👉 Combine wet + dry.
Fold in 1 cup dark chocolate chips and ½ cup chopped pecans (optional).
🧁 Fill muffin cups ¾ full, top with extra chips + nuts.
🔥 Bake at 350°F for 18-20 mins.
Cool & enjoy warm or chilled!
Perfect for fall snacking! 🍁
#PaleoBaking #PumpkinMuffins #HealthySnacks #glutenfree
These look amazing—definitely trying this recipe! During my exam seasons, quick and healthy snacks like this were lifesavers when I barely had time to think about food.
Thank you for sharing this—I’ll be baking these muffins this weekend!
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That recipe sounded delicious—banana, pumpkin, and chocolate chips are such a cozy combo, and I love how paleo versions let you enjoy treats without feeling guilty. It’s inspiring how small tweaks can make classic favorites healthier yet still indulgent. Reading it also reminded me of Estafas Bizum, since just like with recipes, paying attention to the details—like ingredients or steps—can make all the difference between a perfect outcome and a mishap. Do you usually follow baking recipes exactly, or do you like to experiment with your own twists?
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