Healthy Pumpkin Spice Banana Muffins (Gluten-Free & Dairy-Free)
Pumpkin banana muffins combine the best of both worlds - pumpkin and banana bread! These moist and fluffy muffins are super easy to make in less than 30 minutes and are naturally gluten free and dairy-free.
Servings 10 muffins
Calories 142kcal
Equipment
- 12 silicone baking cups
- coconut oil spray
- 1 ice cream scoop
Ingredients
- 1 cup pumpkin puree
- 1 medium banana mashed
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups gluten-free flour
- 2 teaspoon pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Start by preheating your oven to 425F and mixing together the wet ingredients.1 cup pumpkin puree, 1 medium banana, ½ cup maple syrup, 2 large eggs, 1 teaspoon vanilla extract
- Whisk together dry ingredients in a separate bowl.1 ¼ cups gluten-free flour, 2 teaspoon pumpkin spice, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- Gently fold dry ingredients into wet ingredients until just combined.
- Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray or cooking spray and fill with batter using an ice cream scoop.
- Bake at 425F for 5 minutes. Lower heat to 350F and bake for 15-20 minutes. Check muffins for doneness by inserting a toothpick in the center and when it comes out clean, they are done.
Notes
- Recipe Update: The recipe has been tested and updated as of December 2023 to reflect reader comments regarding the rise of the muffins and pumpkin spice. Oat flour has been replaced with gluten-free flour and the pumpkin spice has been reduced.
- Yield depends on the size of scoop used.
- Mix in mini chocolate chips, dried cranberries, nuts, or seeds for a fun twist.
- Storage: Store leftover pumpkin banana muffins in an airtight container at room temperature for up to 3 days. Store in the refrigerator for up to 5 days.
- Freezer: Wrap cooled muffins in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 142kcal | Carbohydrates: 30.8g | Protein: 2.7g | Fat: 1.1g
