I am sharing this recipe for pumpkin and banana muffins. They are gluten-free, dairy-free and totally delicious.
I have fully embraced my basic character for the fall and holiday season. Give me all the pumpkin spice, flannels, Halloween decor, Christmas movies, and fun events and gatherings. I LOVE summer, but there is something so fun and charming about fall. I love taking the kids to all the fall events and activities, baking treats, making soups and stews with seasonal pumpkins and zucchini. 😉
Pumpkin season is here and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blogging world is awash with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today I’m sharing a delicious recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas: pumpkin and banana muffins.
Pumpkin Banana Muffins
Here are the ingredients you need to prepare this family favorite treat!
Ingredients:
1 cup almond flour
2 tablespoons chia seeds
2 ripe bananas, mashed
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup almond milk
1/4 cup coconut oil, melted
1/2 cup chocolate chips
1 teaspoon vanilla extract
A pinch of sea salt
Instructions:
Step 1:
Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners.
Step 2:
In a bowl, combine the almond flour and chia seeds. Add the baking powder and baking soda, stir well.
Step 3:
In another bowl, whisk together mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Make sure they are well combined.
Stage 4:
Gradually fold the wet ingredients into the dry mixture. Chia seeds add delicious texture and a boost of omega-3s. Add the chocolate chips and stir to combine.
Step 5:
Spoon the batter into the muffin cups, filling them about two-thirds full. This ensures a perfect rise without overflow.
Step 7:
Place the muffin pan in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, perhaps with a little chocolate residue.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm with a little butter or let them cool completely, the choice is yours.
Pro Tip: These muffins freeze beautifully. Throw them in a freezer bag and you’ll have a stash of deliciousness for those busy mornings. I can easily reheat it in the morning and serve it with a couple of hard-boiled eggs or chicken sausage.
Pumpkin Banana Muffins (Gluten and Dairy Free)
Pumpkin season is here and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blogging world is awash with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today I’m sharing a delicious recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas: pumpkin and banana muffins.
- Preparation time: 15 minutes
- Time to cook: 25 minutes
- Total Time: 40 minutes
1 cup almond flour
2 tablespoons chia seeds
2 ripe bananas, mashed
1 tsp pumpkin spice pie
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup pumpkin puree
1/4 cup Maple syrup
1/4 cup almond milk
1/4 cup coconut oil, melted
1/2 cup Chocolate chips
1 tsp vanilla extract
A pinch of sea salt
Step 1:
Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners.
Step 2:
In a bowl, combine the almond flour and chia seeds. Add the baking powder and baking soda, stir well.
Step 3:
In another bowl, whisk together mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Make sure they are well combined.
Stage 4:
Gradually fold the wet ingredients into the dry mixture. Chia seeds add delicious texture and a boost of omega-3s. Add the chocolate chips and stir to combine.
Step 5:
Spoon the batter into the muffin cups, filling them about two-thirds full. This ensures a perfect rise without overflow.
Step 7:
Place the muffin pan in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, perhaps with a little chocolate residue.
These muffins not only capture the essence of the season, but they also provide a healthy treat for you and your family. The almond flour and chia seeds provide a dose of nutrients, and the kids LOVE them!
If you are looking for more pumpkin recipes, you have to check out these
– Pumpkin and Oatmeal Bake
– Pumpkin Pie Dump
– Pumpkin Pie Smoothie Bowl
– Flourless Chocolate Chip Pumpkin Bars (Best)
And here are some of my favorite muffin recipes!
– Healthy Banana Chocolate Chip Muffins
– This protein muffin recipe
Let me know if you try them!
hugs and kisses
gina
