Healthy Pumpkin Muffins that are deliciously moist and bursting with all the Fall flavors of pumpkin spice. And since these muffins are naturally sweetened with banana, they are perfect for a healthy breakfast or snack. Gluten free, Paleo, Dairy free, Refined Sugar free.
Okay, so if you haven’t guessed by now, I’m already full force back into the Fall baking mode!
And with that comes all things pumpkin… including this Pumpkin Chocolate Chip bread that I posted last week.
But to keep these Pumpkin Banana Muffins on the healthier side, I opted to bake them using coconut flour.
Coconut flour is one of my favorite flours to bake with for a myriad of reasons..
Why I love using Coconut flour in recipes..
It’s high in fiber, protein and healthy fats. Plus low in sugar and perfect if you’re following a paleo or gluten-free diet.
Ingredients needed for these healthy muffins
- Coconut Flour
- Pumpkin Puree- make sure it’s just plain pumpkin in the can, not pumpkin pie
- Coconut Oil- unrefined virgin
- Maple Syrup
- Nut Butter- I recommend cashew butter for these but you can sub with another nut butter
- Spices and Baking Soda
- Vanilla Extract
- Pecans-optional for topping
How to make these healthy pumpkin muffins
Full directions in recipe card below!
Preheat oven to 375 degrees and line a 12 cup muffin pan with baking cups.
In small bowl whisk together the dry ingredients and set aside.
Meanwhile mash bananas in large mixing bowl, then add pumpkin, maple syrup, coconut oil, eggs & vanilla extract.
Add dry ingredients and mix till everything is thoroughly incorporated.
Scoop equal portions in to muffin pan with lined baking cups and bake in preheated oven till toothpick inserted comes out clean.
Recipe tips and notes
- Take eggs out of the fridge first as room temperature eggs work better- you can always place them in a bowl of warm water if you forget.
- You’ll want to use overripe bananas for optimal flavor since that’s where most of the sugar comes from.
- Make sure to remove lumps from coconut flour by whisking or sifting it.
- Don’t over mix the batter.
- Use fresh baking soda- old baking soda is not going to always give you the same results.
- I recommend using an ice cream scoop to get equal portions into your muffin pan.
- These muffins are moist and don’t yield the same results as bakery style muffins
More coconut flour recipes…
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time- xoxo
Healthy Pumpkin Muffins (Paleo, Gluten-Free, Dairy-Free)
- 1/4 cup chopped pecans for topping
- additional cinnamon for topping
- Preheat oven to 375 degrees and line 12 cup muffin tin with baking cups.
- In small bowl whisk together coconut flour with baking soda, cinnamon, nutmeg, & ginger until combined making sure to remove any clumps. Set aside.
- Meanwhile in large mixing bowl add bananas and mash with fork.
- Then add pumpkin, nut butter coconut oil, maple syrup, vanilla extract, & eggs. Mix till thoroughly combined.
- Stir in coconut flour mixture and stir till incorporated.
- Spoon equal portions in baking cups and bake in preheated oven approximately 20 minutes or until toothpick inserted comes out clean.
Updated- originally posted September 2018