Even though I’ve made a LOT of versions of banana bread, banana muffins, zucchini bread, and pumpkin bread, somehow I’ve never actually posted a recipe on my blog for them. I guess it’s slipped through the cracks over the past six or so years!
While I have several variations I like to do, this is a good grain-free option that is a sweet but substantial snack or on-the-go light breakfast. The nice thing about these is that by combining pumpkin with banana, neither flavor is too strong; instead, they work together to create a subtle sweetness.
Pumpkin Banana Muffins
Adapted from Paleomg
Makes 7 small muffins
- 1/4 cup pumpkin puree
- 1/4 cup banana puree (find in baby food aisle!)
- 1/4 cup coconut oil
- scant 1/4 cup honey
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 heaping tablespoons of chocolate chips or carob chips (you may want more, but I don’t like a ton of chocolate chips)
Preheat oven to 350.
Place pumpkin, banana, coconut oil, honey, vanilla extract, and eggs in a large bowl. Whisk well to combine thoroughly. In a separate smaller bowl, mix coconut flour, cinnamon, salt, baking powder, and baking soda. Add into wet mixture and whisk well until the dry ingredients are well incorporated. Stir in chocolate chips.
Spray muffin tin well with spray. Add 1/4 cup of batter into each muffin mold. Using an ice cream scooper can be helpful!
Place in oven for 30 minutes. The muffins should be slightly browned on the top, and a knife should come out cleanly.