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Grain-free banana pumpkin muffins:

I had some ripe bananas that needed to be used up so grain-free banana pumpkin muffins is what was on the menu for this weeks breakfast or snack option. And what I love about these muffins is they are perfect for a grab and go breakfast or snack.

Ingredients you will need:

  1. Pumpkin puree
  2. Ripe bananas
  3. Pasture raised eggs
  4. Pecan butter
  5. Maple syrup
  6. Vanilla extract
  7. Almond flour
  8. Coconut flour
  9. Baking soda
  10. Pumpkin pie spice seasoning
  11. Cinnamon
  12. Salt
  13. Optional: flaxseed meal
  14. Optional: Mini chocolate chips for topping

Can I substitute other types of flours?

When it comes to substituting other type of flours in place of almond flour and coconut flour, it can be tricky. And since I have not tried any other flour combinations, I can’t provide any flour substitutes for this recipe.

How to prep:

Making these muffins are easy. Add the wet ingredients to a bowl and mix, And then add in the dry ingredients and mix. Add the batter to lined muffin tins, filling about 3/4 of the way. And if using mini chocolate chips, top with some of the mini chocolate chips, and bake 350 F for 15-17 minutes or until a toothpick comes out clean.

Storing muffins:

I personally like to store mine in an airtight container in the refrigerator, to make them last longer. But you can leave on the counter in an airtight container (for 3 days) or freeze if you don’t plan on eating them all at once.

Check out these other muffin recipes:

Coffee and Maple Peanut Butter Banana Muffins

Flourless Sweet Potato Muffins

 

Print Recipe

Grain-free Banana Pumpkin Muffins

Makes 12

Ingredients

  • 1/2 cup pumpkin puree
  • 2 ripe bananas
  • 3 large pasture raised eggs
  • 1/2 cup pecan butter substitute any type of nut/seed butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice seasoning
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • Optional: 2 Tbsp flaxseed meal
  • Optional: 3 Tbsp mini chocolate chips for topping

Instructions

Instructions:

    Option 1 with food processor:

    • Add bananas, pumpkin puree, maple syrup, vanilla extract, pecan butter to food processor and process until you get a smooth consistency
    • Add in eggs and do a quick pulse just to incorporate eggs into mixture
    • Add in the dry ingredients and mix
    • Add to a lined muffin tin, filling about 3/4 of the way
    • Bake 350 F for 15-17 minutes or until a toothpick comes out clean
    • I store mine in an airtight container in the refrigerator

    Option 2 without food processor:

    • Add bananas to a medium bowl and with a fork mash
    • Add in the eggs, pumpkin puree, pecan butter, vanilla extract, and mix
    • Add in the dry ingredients and mix
    • Add to a lined muffin tin, filling about 3/4 of the way
    • Bake 350 F for 15-17 minutes or until a toothpick comes out clean
    • I store mine in an airtight container in the refrigerator

     

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