Pumpkin Banana Muffins (gluten-free and dairy free)
Sharing this recipe for pumpkin banana muffins. They’re gluten-free, dairy-free, and totally delicious.
I’ve fully embraced my basic-ness of the fall and holiday season. Give me all of the pumpkin spice, flannels, Halloween decor, holiday movies, and fun events and gatherings. I LOVE summer, but there’s something so fun and lovely about fall. I love taking the kids to all of the fall events and activities, and baking treats, making soups, and casseroles featuring seasonal squashes and gourds. 😉
Pumpkin season is heeeeeeere, and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blog world is inundated with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today, I’m sharing a delightful recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas – pumpkin banana muffins.
Pumpkin Banana Muffins
Here are the ingredients you need to make this family-favorite treat!
Ingredients:
1 cup almond meal
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
Pinch of sea salt
Instructions:
Step 1:
Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.
Step 2:
In a bowl, combine almond meal and chia seeds. Add the baking powder and baking soda, stir well.
Step 3:
In another bowl, mix the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Ensure they are well combined.
Step 4:
Gradually fold the wet ingredients into the dry mix. The chia seeds add a delightful texture and a boost of omega-3s. Add in the chocolate chips and stir to combine.
Step 5:
Scoop the batter into the muffin cups, filling each about two-thirds full. This ensures the perfect rise without overflow.
Step 7:
Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, with perhaps a little chocolatey residue.
Allow the muffins to cool in the tin 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 Pop them into a freezer bag, and you’ll have a stash of deliciousness for those busy mornings. I can easily reheat in the morning and serve with a couple of hard-boiled eggs or chicken sausages.
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Pumpkin Banana Muffins (gluten-free and dairy free)
Pumpkin season is heeeeeeere, and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blog world is inundated with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today, I’m sharing a delightful recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas – pumpkin banana muffins.
- Author: Gina Harney
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
1 cup almond meal
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
Pinch of sea salt
Step 1:
Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.
Step 2:
In a bowl, combine almond meal and chia seeds. Add the baking powder and baking soda, stir well.
Step 3:
In another bowl, mix the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Ensure they are well combined.
Step 4:
Gradually fold the wet ingredients into the dry mix. The chia seeds add a delightful texture and a boost of omega-3s. Add in the chocolate chips and stir to combine.
Step 5:
Scoop the batter into the muffin cups, filling each about two-thirds full. This ensures the perfect rise without overflow.
Step 7:
Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, with perhaps a little chocolatey residue.
These muffins not only capture the essence of the season but also provide a wholesome treat for you and your family. The almond meal and chia seeds bring a dose of nutrients, and the kids LOVE them!
If you’re looking for more pumpkin recipes, you have to check out these
– Pumpkin oatmeal bake
– Pumpkin dump cake
– Pumpkin pie smoothie bowl
– Flourless pumpkin chocolate chip bars (the best)
and here some of my fave muffin recipes!
– Healthy banana chocolate chip muffins
– This protein muffins recipe
Please let me know if you give these a try!
xoxo
Gina
The post Pumpkin Banana Muffins (gluten-free and dairy free) appeared first on The Fitnessista.