Perfect Little Pumpkin Banana Muffins!

An easy bite sized muffin recipe combining our favorite fall flavor, pumpkin with banana. You end up with a moist, delicious, sugar-free, dairy-free and gluten-free breakfast, that adults, babies and toddlers will love!

Why this recipe is so good

For these homemade pumpkin banana muffins, using almond flour as my base flour for this recipe adds tons of nutrients and vitamins, including vitamin E, magnesium and fiber. It is a low carb and high fat option that is an excellent fat source for your little ones! I have talked about the benefits of pumpkin before, outlined in my Healthy Pumpkin Loaf recipe, (btw you should definitely try that one too!), but for these BUT for these moist pumpkin banana muffins the addition of the ground pepitas (also known simply as pumpkin seeds) gives you a massive boost of IRON, protein and fiber. Let’s see what goes into this quick and delicious autumn baking.

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The Ingredients

Pumpkin puree
Banana
Almond flour
Ground pepitas
Cinnamon
Coconut oil
Baking powder

These mini pumpkin muffins tend to be more moist and dense than your standard muffins, and this is why it is better to make them as mini muffins. They cook through and retain their shape as mini muffins, and I also find them very filling because of the almond flour, so often 1 or 2 muffins will do! If you line your muffin cups, please spray them anyway, gluten-free muffins are more finicky and are more sticky than traditional muffins.

What do I do with the rest of the pumpkin puree?

If you bought a can to make this recipe, this means you will have some left-over. Don’ worry! My favorite way to use the rest of it is to freeze the puree into silicon ice cubes and make a delicious Pumpkin Pie Smoothie (this requires no additional baking). Even easier, use it that same day by making Pumpkin Pie Overnight Oats. Either way, you are going to have another fabulous breakfast or snack on hand!

How to make autumn-inspired muffins

It is so much easier than you think! All you need to do is mix the dry ingredients, mix the wet ingredients, then combine the two. Spray or line and spray your muffin tin, scoop, cook, cool and serve. Using fall flavors like pumpkin and cinnamon gives you a nice cozy breakfast.

For the blended pumpkin seeds, (pepitas) add 1/2 cup of the seeds to your blender, or ninja, or any blending tool. Blend them until a powder is formed.

NOTE: when it comes to homemade gluten free and vegan baking, I have noticed that recipes don’t hold together well directly out of the oven. It is highly recommended that you let them set, by waiting an hour before removing from the muffin pan.

Storing the Mini Muffins

These muffins will last in the fridge for up to one week, and in the freezer for up to one month

Happy baking, leave your comments and reviews below!

Enjoy, Nadia xoxoxoxox

Print Recipe

The Best Easy Mini Pumpkin Banana Muffins!

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Breakfast – American

By Nadia Zanini – Serves: 17

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Indulge in the cozy flavors of fall with these Autumn Pumpkin Banana Muffins. A perfect fusion of seasonal warmth and sweet goodness, these muffins boast a moist and tender texture, combining the rich essence of pumpkin with the sweet, comforting taste of ripe bananas and a hint of cinnamon

Ingredients

1 cup almond flour
1/2 cup blended pepitas (pumpkin seeds)
1 tsp baking powder
1 tsp cinnamon
1/2 cup pumpkin puree
1 ripe banana
2 tbsp melted coconut oil

Instructions

Pre-heat oven to 350 degrees and line or spray you mini muffin pan

Using any blender, blend your pumpkin seeds (pepitas) to make a flour

Using a sifter, if needed, to remove lumps, add you almond flour and pumpkin seeds to a bowl

Add in baking powder and cinnamon and mix well

Using a separate bowl, combine pumpkin puree, mashed banana and melted coconut oil

Add dry ingredients to the wet ingredients bowl and mix well\

Scoop into the mini muffin pan

Bake for 15 mins

Remove from oven and let them sit in the muffin pan for one hour before removing

Store in the fridge for one week, or in the freezer for one month

Nutrition

81 Calories
3.9g Carbohydrates
6.7g Fat
1.4g Fiber
2.5g Protein
2.1g Saturated fat
0.9mg Sodium
4.1g Unsaturated fat

Notes

The nutritional information provided is an estimate only, using an online nutritional calculator, and can vary depending on the products used. It does not substitute for professional nutritional advice. It is essential to consult your healthcare provider or physician before implementing any suggestions or ideas mentioned in the blog.