Healthy Pumpkin Muffins (Paleo, Gluten-Free, Dairy-Free)
Coconut Flour Pumpkin Banana Muffins are healthy deliciously moist muffins that are perfect for breakfast or snacks.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Snack, Snacks
Cuisine: American
Servings: 12 muffins
Calories: 186kcal
optional:
- ¼ 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.
I melted the coconut oil on the stove prior to starting recipe.
Can use nut butter of choice. I used cashew nut butter in this recipe.
Store in covered container in the fridge for up to a week.
Nutrition information does not include optional topping.
*Nutrition Disclaimer
Serving: 1muffin | Calories: 186kcal | Carbohydrates: 16.8g | Protein: 4.3g | Fat: 12.4g | Saturated Fat: 7.6g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 175mg | Fiber: 4.8g | Sugar: 5.2g | Calcium: 16mg | Iron: 3mg