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
Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
This post was incredibly insightful! Thank you for sharing your expertise and unique perspective. I learned so much. best digital marketing agency in india
These look delicious, but I’m very allergic to bananas. Any ideas for a decent substitute for paleo baking? Thank you in advance!
This post was incredibly insightful! Thank you for sharing your expertise and unique perspective. I learned so much
This post was incredibly insightful! Thank you for sharing your expertise and unique perspective. I learned so much
Amazing blog. it helps me alot. Visithttps://mypricezone.com/kuwait-currency-to-pkr/ to explore the exchange rates
I followed the comments and halved the amount of sugar and did .25 cup of maple syrup. To be honest, I think the recipe in its original form would have been best. I loved the amount of chocolate chips and although the low sweetness was great, I am curious how a sweeter more maple-y muffin would taste! I did not have refined coconut oil and used normal and the coconut flavor was not detectable.
This post was incredibly insightful! Thank you for sharing your expertise and unique perspective.
https://cgpacalcs.com/srm-university-cgpa-calculator/
This post was incredibly insightful! Thank you for sharing your expertise and unique perspective.
Had a really great time with it..
Just loving the recipies, whatever i try at home after exploring from this site my family praises me alot all the times.
Just loving the recipies, whatever i try at home after exploring from this site my family praises me alot all the times.