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.
Servings: 12 muffins
Calories: 186kcal
Ingredients
- ½ cup + 2tbsp. coconut flour
- 1 tsp. baking soda
- ¾ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ½ tsp. ground ginger
- ¼ cup +2 tbsp. melted coconut oil
- 1 cup canned pumpkin
- 3 eggs
- ⅓ cup nut butter
- 2 ripe bananas
- 2 tbsp. maple syrup
- ½ tsp. pure vanilla extract
optional:
- ¼ cup chopped pecans for topping
- additional cinnamon for topping
Instructions
- 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.
Notes
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
Nutrition
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