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Pumpkin Banana Muffins gluten free, grain free, paleo friendly

Pumpkin Banana Muffins


  • Author: Tara | Treble in the Kitchen
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 muffins 1x

Description

These Pumpkin Banana Muffins are the perfect amount of sweet and satisfying making them an excellent morning meal option.


Scale

Ingredients

  • 3/4 cup almond flour
  • 3/4 cup coconut flour
  • 1/4 cup + 2 Tbsp tapioca flour
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 3 eggs
  • 2 Tbsp maple syrup
  • 1/4 cup almond oil (or other light tasting oil)
  • 3 Tbsp unsweetened almond milk
  • 1 1/2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 1/2 cup mashed banana (about 3 bananas)
  • 1/2 cup canned pumpkin puree (not pumpkin pie puree)

Instructions

  1. Preheat the oven to 350 degrees fahrenheit and line a 12 piece muffin tin with muffin liners.
  2. In a large bowl, mix the dry ingredients together thoroughly (almond flour, coconut flour, tapioca flour, pumpkin pie spice, baking soda, and sea salt).
  3. In a separate bowl, whisk together the wet ingredients (eggs, maple syrup, almond oil, almond milk, vanilla extract, apple cider vinegar, banana, and pumpkin).
  4. Combine both the wet and the dry mixture and mix until combined.
  5. Divide the batter evenly in the prepared muffin tin.
  6. Bake at 350 degrees for 30-40 minutes (a toothpick inserted into the center of the muffin should come out clean or with just a few crumbs).

  • Category: breakfast, muffin, gluten free, grain free, dairy free, paleo-friendly

Nutrition

  • Serving Size: 1 muffin
  • Calories: 181
  • Sugar: 7 g
  • Sodium: 149 mg
  • Fat: 11 g
  • Carbohydrates: 18 g
  • Protein: 5 g