banana pumpkin muffins

Amys Gluten Free Pantry

The sweetness and depth of these muffins actually comes from the addition of a ripe banana. In fact, pumpkin and banana are an amazing combination that you’ll see time and again. With the cinnamon, these muffins have the scent of Autumn. Enjoy with a cup of coffee, or keep frozen for a quick grab-and-go in the morning. There ‘s quite a few ingredients here, but if you decide that you’re a baker, these items are great staples for your pantry.

Active time: 10 minutes
Total time: 35 minutes
Yield: 12 muffins

1 1/4 c. almond flour
1 c. brown rice flour
1 c.
quinoa flakes
1/2 c. brown sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

1/3 c. oil (I use grapeseed or walnut)
1/3 c. agave nectar
1 egg
1 tsp. vanilla 

1 ripe banana, mashed
1/2 c. canned pumpkin puree
1/2 c. semi-sweet chocolate chips
optional (Trader Joe’s brand is GFCF; Enjoy Life brand is GFCFSF)
Brown or turbinado sugar to sprinkle on top

  1. Preheat oven to 350 degrees.
  2. Grease a muffin pan with grapeseed oil and a paper towel.
  3. Mix the first seven ingredients together until well combined.
  4. In a separate bowl, mix vanilla, oil, agave nectar and egg together. Add to dry ingredients until combined.
  5. Add banana and pumpkin (and chocolate chips if desired) and mix until thoroughly combined.
  6. Using ice cream scooper, drop scoopfuls into muffin pans. Sprinkle with brown or turbinado sugar and bake for 22 minutes.
  7. Let cool for 5 minutes in muffin pan, then remove and allow to cool completely on rack.

Posted in breakfast, snacks + treats | Tagged , , , | 3 Comments

3 Responses to banana pumpkin muffins

  1. Saundra says:

    These muffins are really good! I have made them twice now in the past week. Thanks for sharing.

  2. Erin says:

    These muffins are so moist and delicious!

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