Banana Pumpkin Muffins

Prep Time 10 mins
Cook Time 20 mins
Rest Time 20 mins
Total Time 50 mins
Cooking Method:
Courses: ,
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 9
Calories: 130
Best Season: Suitable throughout the year
Description

These banana pumpkin muffins are a cozy and delicious way to enjoy healthy fall recipes. Made with simple ingredients and naturally gluten free, they’re perfect for a healthy breakfast or snack that’s both easy and healthy. Soft, fluffy, and simple to make, these muffins are a must-try for anyone looking for tasty fall recipes.

Banana Pumpkin Muffins
  • 1 ripe banana
  • 1/2 cup pumpkin puree
  • 1/4 cup peanut butter
  • 1 egg
  • 1/4 cup honey
  • 1/2 cup almond flour
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 cup dark chocolate chips (optional)
Banana Pumpkin Muffins Instructions
  1. 1
    Preheat oven to 350°F and line a muffin tin with paper liners or lightly grease it.
  2. 2
    In a medium mixing bowl, mash the ripe banana until smooth.
  3. 3
    Add the pumpkin puree, peanut butter, egg, and honey to the bowl. Whisk until well combined.
  4. 4
    Stir in the almond flour, pumpkin pie spice, cinnamon, and baking powder until a smooth batter forms.
  5. 5
    If using, fold in the dark chocolate chips.
  6. 6
    Divide the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  7. 7
    Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. 8
    Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Note

Storage: Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They also freeze well for up to 2 months — just thaw overnight in the fridge or warm in the microwave before enjoying.

Substitutions: You can swap peanut butter with almond butter, cashew butter, or sunflower seed butter if you need a nut-free option. Maple syrup can be used instead of honey for a slightly different flavor.

Mix-ins: Feel free to add chopped walnuts, pecans, pumpkin seeds, or even dried cranberries for extra texture and flavor.

Texture Tip: Since these are made with almond flour and no gluten, the muffins are naturally softer. Letting them cool completely before eating helps them set better.

Serving Ideas: These muffins make a great healthy breakfast with a cup of coffee or tea, or you can enjoy them as a post-workout snack for a boost of energy.

Keywords: Gluten Free, Vegetarian, Dairy Free