Paleo Pumpkin Banana Muffins


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
Servings: muffins
  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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46 thoughts on "Paleo Pumpkin Banana Muffins"

  1. MONICA HOGGAN says:

    Can I add chocolate chips?

    1. Hi Monica- yes, definitely! Enjoy!

  2. Lindsay says:

    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!

    1. Thank you so much for that great feedback, Lindsay! I am so glad you and the family all enjoy them. Thanks for trying them 🙂

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

    1. 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?

    1. Hi Mary- I think cassava would be a great substitution. Hope you love them!

  5. Tisha says:

    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.

    1. Hi Tisha- You can add an additional 1/2 cup almond flour. Hope you love them!

  6. laurel says:

    can i substitute real sugar for coconut sugar?

    1. Hi Laurel- yes, that will work. Enjoy!

  7. Do you have the nutritional information.

    1. 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.

    1. You’re welcome! That sounds delicious! Thanks for trying my recipe!

  9. Tifanie Slaymaker says:

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

    1. 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 says:

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

    1. Hi Dawn- yes, that will work great! Enjoy!

  11. Erin Moskven says:

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

  12. Erin Moskven says:

    Poop I meant the almond flour

    1. 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!

    1. 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.

    1. Thanks for trying them, Amy! So glad you like them and hope you find more you enjoy!

  15. Miranda says:

    Love it!!!! Used Paleo flour(instead of almond flour etc.), maple syrup (instead of coconut sugar), extra vergin olive oil (instead of coconut oil), cinnamon, nutmeg and ginger (instead of pumpkin spice). They came out wonderful.

    1. Thanks for trying them, Miranda! I’m so glad you like them and thanks for letting me know what you used. I’m sure that will be helpful for others!

  16. Carla Jager says:

    Do you have all the nutrition facts such as calories, etc.

    1. Hi Carla- no, I don’t calculate nutrition facts for any of my recipes. If you need to know that info, you can use a site like My Fitness Pal.

  17. Mary says:

    Could I use tigernut flour to substitute the almond flour?

    1. Hi Mary- I really don’t know. I’m not familiar with tigernut flour at all so I can’t say. Sorry!

  18. Coby Burns says:

    What an amazingly delicious muffin! Someone brought a container to a quilting get together and they were the most moist, fluffy soft bites of heaven! Can not wait to make them!

    1. Thank you, Coby! I am so glad they were shared with you and I hope you try them for yourself. Thanks for the kind feedback!

  19. Coby says:

    Giving these a go today. I just noticed that the Pinterest short view recipe lists palm sugar which I did not use in this recipe because you didn’t list it in your ingredients. I hope they turn out! Really looking forward to tasting them!

    1. Thanks, Coby! I hope you loved them! palm sugar is another name for coconut sugar so maybe that is why Pinterest is listing it that way. But following as written is perfect. Thanks for trying my recipe!

  20. Adele says:

    Hi Jessica, I made these to the recipe, but they took much longer to cook, they were in the oven for 40 mins and still seem to be uncooked in the middle, can you help……

    1. Hi Adele- thanks for trying my recipe and I’m sorry they didn’t turn out for you. Did you substitute any ingredients? That would be my first guess.

  21. Cheryl says:

    I have made these twice in the past month. They are FANTASTIC!!

    1. Thanks, Cheryl! I’m so glad you like them!

  22. Ejp says:

    Recipe looks great
    Can I substitute honey for the coconut sugar

    1. Hi- I wouldn’t recommend it since the wet/dry ratio will be off. If you do try it, reduce the egg to 1, but I can’t guarantee they’ll come out. Hope that helps!

  23. Dido says:

    Wow divine! Try with black poppy seeds, shredded dried coconuts, semolina and butter-evo 50% each. We bake often that way.

  24. Rosalie says:

    The pumpkin banana muffins came out I would say a consistency of like a pumpkin pie they are delicious did I do anything wrong should they have come out more like a Dennis muffin I left it in there for 28minutes.
    I also made some pumpkin with cacao & chocolate chips.

  25. Absolutely delicious! I’ve made them before, and will make them often!

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