Pumpkin Banana Muffins (gluten-free and dairy free)

Sharing this recipe for pumpkin banana muffins. They’re gluten-free, dairy-free, and totally delicious. 

I’ve fully embraced my basic-ness of the fall and holiday season. Give me all of the pumpkin spice, flannels, Halloween decor, holiday movies, and fun events and gatherings. I LOVE summer, but there’s something so fun and lovely about fall. I love taking the kids to all of the fall events and activities, and baking treats, making soups, and casseroles featuring seasonal squashes and gourds. 😉

Pumpkin season is heeeeeeere, and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blog world is inundated with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today, I’m sharing a delightful recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas –  pumpkin banana muffins.

Pumpkin Banana Muffins

Here are the ingredients you need to make this family-favorite treat!

Ingredients:

1 cup oat flour

1/2 cup almond meal

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons chia seeds mixed with two tablespoons water, set aside

2 ripe bananas, mashed

1 teaspoon pumpkin pie spice

1/4 cup coconut sugar

1/2 cup pumpkin puree

1/4 cup maple syrup

1/4 cup almond milk

1/3 cup coconut oil, melted

1/2 cup chocolate chips

1 teaspoon vanilla extract

Pinch of sea salt

Instructions:

Step 1:

Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.

Step 2:

In a bowl, combine the dry ingredients, whisk well to combine.

Step 3:

In another bowl, mix the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Ensure they are well combined.

Step 4:

Gradually fold the wet ingredients into the dry mix. The chia seeds add a delightful texture and a boost of omega-3s. Add in the chocolate chips and stir to combine.

Step 5:

Scoop the batter into the muffin cups, filling each about two-thirds full. This ensures the perfect rise without overflow.

Step 7:

Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, with perhaps a little chocolatey residue.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm with a little butter or let them cool completely – the choice is yours.

Pro Tip: These muffins freeze beautifully Pop them into a freezer bag, and you’ll have a stash of deliciousness for those busy mornings. I can easily reheat in the morning and serve with a couple of hard-boiled eggs or chicken sausages.

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These muffins not only capture the essence of the season but also provide a wholesome treat for you and your family. The almond meal and chia seeds bring a dose of nutrients, and the kids LOVE them!

If you’re looking for more pumpkin recipes, you have to check out these:

– My Pumpkin oatmeal bake

– Pumpkin dump cake

– Pumpkin pie smoothie bowl

– Flourless pumpkin chocolate chip bars (the best)

and here some of my fave muffin recipes!

– Healthy banana chocolate chip muffins 

– This protein muffins recipe

Please let me know if you give these a try!

xoxo

Gina