Gluten-Free Pumpkin Banana Muffins
These Gluten-Free Pumpkin Banana Muffins are the perfect Fall snack for kids! They're low in sugar and are easy to make!
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.
Notes
How to store: 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 from 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.
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