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–+ servings
two stacked pumpkin banana muffins.

Pumpkin Banana Muffins (Gluten-Free)

These healthy Pumpkin Banana Muffins are soft, fluffy and make the perfect cozy fall snack. They're made with oat flour, almond flour and pumpkin pie spice, and then topped with an easy coconut butter glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snacks
SERVINGS 10 muffins

Ingredients
  

Muffins:

  • 1 cups oat flour spooned and leveled
  • 1 cup almond flour spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 ripe medium bananas mashed
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 2 eggs room temperature
  • 1/4 cup butter or coconut oil melted and cooled slightly
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/3 cup pecans roughly chopped (for topping - optional)

Coconut butter drizzle (optional)

  • 2 tbsp coconut butter
  • 1-2 tsp maple syrup depending on how sweet you want it
  • 1 tbsp almond milk

Instructions
 

  • Preheat oven to 425F and line 10 muffin cups with liners.
  • Whisk together the oat flour, almond flour, pumpkin pie spice, baking powder, baking soda and sea salt.
  • To another bowl, add the banana, pumpkin, eggs, butter, maple syrup, vanilla, and apple cider vinegar. Whisk well to combine.
  • Add the wet ingredients to the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
  • Divide the batter between muffins cups, filling almost to the top of the liners, and sprinkle with pecans. Add water to the muffins cups that are unused.
  • Bake at 425°F for 5 minutes (this helps to give the muffins more height). Turn the temperature down to 350°F (don’t open the oven door) and bake for 13-15 more minutes, or until a toothpick inserted in the center comes out mostly clean.
  • Let muffins cool in the pan for a few minutes before moving to a wire rack to cool completely.
  • To make the coconut butter drizzle, warm coconut butter in a small saucepan over low heat. Once softened, remove from the heat and add the maple syrup and almond milk. Add additional milk as needed to get a pourable consistency. The mixture will thicken as it cools.

Notes

These muffins are not overly sweet and rely on the banana and a bit of maple syrup for sweetness. If you'd like them to be sweeter, feel free to add a granulated sugar, like coconut sugar to the batter or sprinkle some on the top of the muffins before baking. The coconut butter drizzle will also add some sweetness to them. 
Did you make this recipe?Let me know how it was!