These paleo banana pumpkin muffins are easy to throw together and have the perfect moist tender texture and plenty of cinnamon and pumpkin spice! Add chocolate chips and chopped nuts for added flavor and grab one for breakfast, snack, or whenever a craving hits! They’re gluten free, dairy free and paleo.
The season for all things PUMPKIN goodies is officially here, and I’m 100% ready!
If you haven’t yet checked out these pumpkin waffles make sure you do! You can actually freeze them and reheat just as you would a store bought frozen waffle.
But these muffins, they’re a little bit of a transitional pumpkin treat, because they’re also made with bananas!
So you get extra natural sweetness from the mashed bananas, plus pumpkin and pumpkin spices to give them fall flavors.
I added chocolate chips and chopped pecans to mine, but you can really add anything you like, or even omit the chocolate chips altogether.
Let’s get into the details!
What You Need to Make Paleo Banana Pumpkin Muffins
- blanched almond flour
- arrowroot flour or tapioca
- baking soda
- pumpkin pie spice
- ground cinnamon
- fine grain sea salt
- eggs
- 1 large overripe banana
- organic pumpkin puree
- maple sugar or coconut sugar
- refined coconut oil
- pure vanilla extract
- dark chocolate chips (I used evolved chocolate)
- chopped pecans or walnuts (optional)
How to Make These Banana Pumpkin Muffins
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
In a large mixing bowl, combine the almond flour, arrowroot or tapioca, baking soda, pumpkin pie spice, cinnamon and salt.
In a separate large bowl, whisk together the eggs, mashed banana, pumpkin puree, sugar of choice, coconut oil and vanilla until smooth.
Stir the dry ingredients into the wet until combined, then fold in the chocolate chips and nuts, leaving some to sprinkle over the top before baking.
Fill the muffin liners about 3/4 of the way full to make 12 muffins. You might make up to 14 depending on how full the cups are.
Sprinkle the remaining chips and nuts over the top, then bake in the center of the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of one muffin comes out clean or with crumbs.
Allow the muffins to cool in the pan on a wire rack for 10 minutes, then remove them from the pan and continue to cool to room temperature on the wire rack.
How to Store These Paleo Banana Pumpkin Muffins
You can store leftover muffins loosely covered at room temperature for up to 2 days.
If you’re keeping them for longer, store them in a lidded container in the refrigerator or freezer.
After freezing them, thaw muffins in the refrigerator first, them gently reheat in the toaster oven or microwave.
I hope you’re ready for a simple and delicious treat for fall or anytime of year!
Grab your muffin pan and get your oven preheated because it’s time to bake – let’s go!
Paleo Banana Pumpkin Muffins with Chocolate Chips
Paleo Banana Pumpkin Muffins with Chocolate Chips
Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot flour or tapioca
- 1 tsp baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 tsp fine grain sea salt
- 2 large eggs
- 1 large overripe banana 1/2 cup mashed
- 1/2 cup organic pumpkin puree drained on paper towels*
- 1/2 cup maple sugar or coconut sugar
- 1/4 cup melted coconut oil refined
- 1 tsp pure vanilla extract
- 1 cup dark chocolate chips I used Evolved Chocolate
- 1/2 cup chopped pecans or walnuts optional
Instructions
-
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
-
In a large mixing bowl, combine the almond flour, arrowroot or tapioca, baking soda, pumpkin pie spice, cinnamon and salt.
-
In a separate large bowl, whisk together the eggs, mashed banana, pumpkin puree, sugar of choice, coconut oil and vanilla until smooth.
-
Stir the dry ingredients into the wet until combined, then fold in the chocolate chips and nuts, leaving some to sprinkle over the top before baking.
-
Fill the muffin liners about 3/4 of the way full to make 12 muffins. You might make up to 14 depending on how full the cups are.
-
Sprinkle the remaining chips and nuts over the top, then bake in the center of the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of one muffin comes out clean or with crumbs.
-
Allow the muffins to cool in the pan on a wire rack for 10 minutes, then remove them from the pan and continue to cool to room temperature on the wire rack.
-
Store leftover muffins loosely covered at room temperature for up to 2 days, then store in a lidded container in the refrigerator or freezer to keep longer. Enjoy!
Recipe Notes
*I like to do this to remove excess moisture from the pumpkin puree. Just lay down paper towels and place the pumpkin on them, and lightly dab to remove moisture. It won’t stick!
Nutrition
Want More Healthy Paleo Pumpkin Recipes? Try One of These!
Pumpkin Cupcakes with Maple Cinnamon Frosting
Pumpkin Cookies with Maple Cream
Paleo Pumpkin Donuts with Maple Icing
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Do you think I could make this into a loaf of bread? If so what would you suggest for the bake time?
Moist & delicious! I just made them, followed the recipe except used fewer chocolate chips. I could eat one everyday with my coffee! 💕
Delicious and very moist. I left out the nuts and added cocoa nibs for a nice crunch.
Ooo, I like this idea. I made them as posted, and they are a bit too chocolatey for me. But otherwise DELICIOUS; was already planning on trying them again with less chocolate. I might try this.
Absolutely love! Your recipes never disappoint!
Love, love! Your recipes never disappoint!😋
Delicious! I used half the maple syrup called for in the recipe and it was still plenty sweet. As other commenters noted, there’s a lot of chocolate—but I’m a chocolate lover, so I don’t mind. Thanks for another great recipe!
Soooo good! These are delicious, the kids lived them too! I’ll be making them on repeat this fall!!!
I made these banana pumpkin muffins and we love them the texture and moisture is so good. The only thing I did different was used organic stevia to sweeten instead of sugar.
Will make again!
Can I make these without the sugar?
These were absolutely terrible and a total waste of my ingredients. I’ve been cooking grain free for a few years so I’d like to say I’m somewhat of an intermediate level. They were tasteless, crumbly and grainy. Right into the trash they went.
I substituted raisins for the chocolate chips and they came out delicious! Can’t have chocolate on AIP.
These are amazing. I’m a pretty experienced baker, and these are seriously better than all the “normal” muffins I’ve made before. You’d never know they are paleo or gluten free. Super moist with such great flavor and texture. I used Lily’s chocolate chips. Making another batch tomorrow to freeze!
I’ve made this recipe twice and my family ate it within a day or two! I made it with chocolate chips the first time and decided to omit them the 2nd time for preference! Excellent recipe:) And truth be told I wasn’t looking to be Paleo and stumbled upon your site and most of the recipes I make now are from it! Thank you!!
These turned out great! Omitted the choc chips and nuts and subbed 1/4 c maple syrup for the sugar. Perfectly moist consistency and great spice flavor.
Used regular almond flour and added the pecans/walnuts and didn’t find dry. Left out the sugar and found the banana wasn’t enough to make them sweet but I still found them yummy as a savory-ish muffin. (Probably because I’ve been off all concentrated sweeteners for 6+ months my palette is super sensitive to sweet.) Next time would still leave out the sugar and would add dried cranberries or chocolate chips (or both!) for a sweeter flavor. Will make again!
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These are great! I didn’t add chocolate chips or nuts, just made them plain and I’m so happy with them, the inside is a great texture, not mushy like grain free recipes can sometimes turn out. I will definitely be making these a new breakfast staple
Love love this recipe and have made it often, including for friends who do not care about paleo/not paleo and everyone loves them. Question though! Wondering if it would work with oat flour instead of almond flour and if so what adjustments would you recommend??
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So yummy
the recipe came out great, mine were done at exactly 18m, and i did use less chocolate…honestly because i only had one HU bar that i chopped up – but if i ever make them again, i’ll do the same. my family, who i’m visiting with right now aren’t gluten free and they really enjoyed them so thats always an extra win.
Thank you for sharing this wonderful recipe.
Delicious Sweet. I like it.
You’ve done a great job.
You’ve done a great job breaking down the recipe for these Paleo Banana Pumpkin Muffins! The clear instructions, ingredient breakdown, and storage tips make it easy to follow. I love the idea of combining banana with pumpkin to add natural sweetness and autumn flavors.
Two Quick questions from my side: Have you tried experimenting with different add-ins, like dried fruit or seeds, to give the muffins a unique twist? Would love to know if there are any other variations you recommend!
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These are the most delicious muffins!! We have made multiple batches, perfect for summer into fall transition
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These look delicious, but I’m very allergic to bananas. Any ideas for a decent substitute for paleo baking? Thank you in advance!
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I followed the comments and halved the amount of sugar and did .25 cup of maple syrup. To be honest, I think the recipe in its original form would have been best. I loved the amount of chocolate chips and although the low sweetness was great, I am curious how a sweeter more maple-y muffin would taste! I did not have refined coconut oil and used normal and the coconut flavor was not detectable.