Paleo Pumpkin Banana Muffins

posted in: Recipes | 27

These Paleo Pumpkin Banana Muffins are easy to make perfect for fall. A delicious combination of two classic flavors that come together. Gluten free, dairy free, and naturally sweetened.

Combining pumpkin and banana makes for one truly delicious muffin! They have just the right balance of both flavors. The distinct banana flavor and the warm pumpkin pie spices makes them so good.

They are so simple to make- mixed in one bowl, by hand, and baked for 25 minutes. I sprinkled some coconut sugar on top, but you could add chocolate chips instead if that’s your thing.

The pumpkin, banana, and coconut oil make these muffins so moist! They fluff up nicely and have a sugar/pumpkin spice topping that is irresistible. They are not overly sweet which makes them great for breakfast.

Fresh from the oven is the best way to enjoy these, but they can be stored in the fridge and warmed up as well. Or you can eat them cold from the fridge- also very good!

My daughter decided to go straight in! Her face of pure joy was too cute not to share! She always likes to come “help” me after I’m done taking pictures. She also loves getting her picture taken and will never pass up an opportunity to be cute 😉

Parchment paper liners are definitely the way to go with these. I always have the best luck with them and no muffin ever sticks. I use pumpkin pie spice to keep it super easy. It’s commonly found in almost every store or you can make your own if you’re feeling ambitious. It’s a mix of cinnamon, ginger, nutmeg, and cloves. It’s definitely worth buying pre-made to keep recipes simple.

If you like my Paleo Pumpkin Muffins then you will also love these! Easy to make, delicious, and a wonderful combination of banana and pumpkin. They are a great way to kick off your fall baking.

Paleo Pumpkin Banana Muffins
Print Recipe
Servings Prep Time
12 muffins 10 minutes
Cook Time
25 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
25 minutes
Paleo Pumpkin Banana Muffins
Print Recipe
Servings Prep Time
12 muffins 10 minutes
Cook Time
25 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
25 minutes
Ingredients
Topping
Servings: muffins
Instructions
  1. Preheat oven to 350° and line a muffin pan with 12 parchment liners. Set aside.
  2. In a large bowl, combine the pumpkin, banana, coconut sugar, coconut oil, eggs, and vanilla. Stir until well combined.
  3. Add in the almond flour, coconut flour, salt, pumpkin pie spice, cinnamon and baking soda. Mix well, until no dry spots remain.
  4. Spoon evenly into the muffin tin.
  5. Mix the topping ingredients together and sprinkle over each muffin.
  6. Bake for 25-28 minutes. Store any leftovers in the fridge, covered.
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Jessica DeMay

Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

27 Responses

  1. MONICA HOGGAN

    Can I add chocolate chips?

  2. Wow this was delicious! I have tried several “healthier” versions of pumpkin muffin/bread recipes as I love pumpkin in the fall. These are by far the best it is the first recipe the whole family ate—finally I can stop the search!

  3. Looks amazing? Can it be made with all coconut flour?

    • Jessica DeMay

      Thanks, Leah! Unfortunately, no. Coconut flour is very unique in the fact that it’s extremely dry and absorbs a lot of moisture. You may be able to use just coconut flour, but I have no idea how much since it doesn’t convert 1:1. I would hate to see a whole batch of muffins not turn out. I hope that helps! Let me know if you have any other questions.

  4. Can I substitute Cassava flour for the almond flour? Or Cassava and ground flax?

  5. Could I substitute something in place of Coconut flour? I don’t have any and don’t have a store I can go pick some up at.

  6. can i substitute real sugar for coconut sugar?

  7. Do you have the nutritional information.

    • Jessica DeMay

      Hi Tina- no, I don’t. I don’t calculate the nutrition facts for my recipes, but you can use a site like My Fitness Pal if you want to figure it out.

  8. Great recipe! Thank you. I actually omitted the coconut sugar completly and added a handful of Enjoy Life mini chocolate chips. Turned out amazing.

  9. Tifanie Slaymaker

    This sounds so good! Have you ever tried making it in loaf pans? Do you think it would work?

    • Jessica DeMay

      Hi Tifanie- I haven’t, but I think that would work great. Use a 9×5 pan and bake for 45-50 minutes. That’s just an estimate so keep an eye on it. Hope you love it!

  10. Dawn Riffell

    Hi! Can I use maple sugar instead? I am out of coconut sugar

  11. Erin Moskven

    Can I replace coconut flour with all purpose gluten free flour and and can I add shredded coconut and how much

  12. Erin Moskven

    Poop I meant the almond flour

    • Jessica DeMay

      Hi Erin- you should be able to replace the almond flour with a gf blend. Sure you can add shredded coconut. I’d say up to 1/4 before it will throw the wet/dry off too much. Hope you love them!

  13. Can I just use all purpose flour instead? Don’t really need to follow the gluten free/paleo lifestyle, but your recipe looks amazing and I’d love to try it. Would it be 2.5 cups total? Thx!

    • Jessica DeMay

      Hi! I can’t say for sure if it would work the same, but you could try it. It would be 2.5-3 cups. Coconut flour is very dry and not the same as AP, so the conversion would be different. Hope they turn out good.

  14. Loved these muffins! I added some raisins and pecans. So good!
    Can’t wait to try some of your other recipes.

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