Healthy Gluten-Free Pumpkin Banana Muffins (Dairy-Free)
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These Healthy Pumpkin Banana Muffins are reminiscent of pumpkin season and warm pumpkin pie spices.
With a delicious combination of pumpkin puree, mashed bananas, and pumpkin spice these easy pumpkin banana muffins are sure to delight the whole family this Fall season!
My kids also really love these Vegan Apple Cinnamon Muffins and Healthy Banana Carrot Muffins as other delicious muffin options!
Healthy Pumpkin Banana Muffins
I love using overripe bananas as a natural sweetener in muffins to create a healthier muffin for my kids (ages 2 and 5), like these Spinach Banana Muffins for Toddlers.
In addition to the banana, I added a little bit of maple syrup to these muffins to balance out the pumpkin puree flavor. However, if you wanted the recipe to contain no added sugar, you could try replacing the maple syrup with an extra banana! This would be a great option if you were serving these muffins as a baby-led weaning recipe.
What You’ll Love About These Muffins
- Easy. Easily whip these muffins up for a fun kid snack! Add some nut butter to help balance blood sugar.
- Low Sugar. Sweetened with banana and ⅓ cup of maple syrup, you’ll love that these are a healthier muffin for your kids!
- Fall Flavors. These muffins have all the Fall flavors…which, personally, just makes me smile and feel happy and cozy!
Gluten-Free Pumpkin Banana Muffin Ingredients
- Gluten-free flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt
- Pumpkin puree
- Banana
- Eggs
- Maple syrup
- Coconut oil
- Vanilla extract
- Almond milk (plain and unsweetened – or any non-dairy milk)
How to Make Easy Pumpkin Banana Muffins
STEP 1 – Mix dry ingredients
In a large bowl mix the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
STEP 2 – Mix wet ingredients
In a medium bowl, add the banana and mash. Next, add the eggs, maple syrup, coconut oil, vanilla, and almond milk and mix well.
Add the wet ingredients to the dry ingredients and stir to combine.
STEP 3 – Bake
Scoop the batter into a muffin pan lined with parchment paper liners so they are about ¾ full. (Optional) Top with sprinkles of toasted pecan pieces.
Bake in the oven for 20 minutes at 350 degrees Fahrenheit or until a toothpick comes out clean when inserted into the middle of a muffin.
How to Store Gluten-Free Pumpkin Muffins
Fridge: Store these muffins in an airtight container in the fridge for up to 4-5 days. I like warming my muffins up for about 15 seconds in the microwave before eating them when stored in the fridge, but my kids don’t mind them cold one bit!
How to freeze: Allow the muffins to cool completely, remove the liners, and then transfer them to a freezer-safe container or freezer bag and freeze.
When you’re ready to eat them, you can heat them in the microwave for about 30 seconds or let them thaw on the counter to eat at room temperature. Store in the freezer for up to 3 months.
Frequently Asked Questions
I have not personally tried making these muffins with almond flour, so I can’t say for sure how they’d turn out. I would not recommend this, as the consistency will most likely be quite different. If you try it out with almond flour, let me know how they turn out in the comments!
I have not tried making these vegan, however, you could try replacing the eggs with flax eggs or chia eggs! To do this, combine 2 tablespoons chia seeds/flaxseed meal with 5 tablespoons water and let it sit for a few minutes until it coagulates. Add it to the recipe as you would eggs.
Yes! You can replace the maple syrup with an additional overripe banana if you want this recipe to have no added sugar. This would be a great option if you were serving these muffins as a baby-led weaning recipe!
Yes! Simply replace the gluten-free flour with regular all-purpose flour at a 1:1 ratio. Keep in mind that the muffins won’t be gluten-free anymore.
No, use pumpkin puree for the recipe. Pumpkin pie filling comes with sugar and spices already mixed in.
I personally love Bob’s Red Mill Gluten-Free 1:1 Flour Blend. I’ve also tried it with the gluten-free flour blend from Trader Joe’s!
Yes! Due to the gluten-free flour, these are “delicate” muffins. Treat them gently. 😉
More Delicious Muffin Recipes!
Spinach Banana Muffins for Toddlers (No Added Sugar!)
Healthy Sweet Potato Zucchini Muffins
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Gluten-Free Pumpkin Banana Muffins
Ingredients
- 1 ¾ cup gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 banana , mashed
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup maple syrup
- ½ cup coconut oil , melted
- 2 teaspoons vanilla extract
- 2 tablespoons plain unsweetened almond milk, (or any preferred milk)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with non-stick parchment paper liners and set aside.
- In a large mixing bowl mix the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a medium bowl, add the banana and mash.
- Next, add the pumpkin puree, eggs, maple syrup, coconut oil, vanilla, and almond milk and mix well.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Scoop the batter into the muffin liners so they are about ¾ full. (Optional) Top with sprinkles of toasted pecan pieces.
- Bake in the oven for 20 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.