Paleo Pumpkin Banana Muffins Recipe for Breakfast

Combining pumpkin and banana makes for one truly delicious muffin! They have just the right balance of both flavors. The distinct banana flavor and the warm pumpkin pie spices makes them so good.They are so simple to make. They are mixed in one bowl, by hand, and baked for 25 minutes. I sprinkled some coconut sugar on top, but you could add chocolate chips instead if that’s your thing.

The pumpkin, banana, and coconut oil make these muffins so moist! They fluff up nicely and have a sugar/pumpkin spice topping that is irresistible. They are not overly sweet which makes them great for breakfast

These are best fresh from the oven, but they can be stored in the fridge and warmed up as well. Or you can eat them cold from the fridge- also very good!

  • Muffins
  • 1 cup canned pumpkin (not pie mix)
  • 3/4 cup mashed ripe banana (about 2 small)
  • 1/2 cup coconut sugar
  • 1/3 cup Golden Barrel Coconut Oil, melted
  • 2 large eggs, at room temperature
  • 1 teaspoon  vanilla extract
  • 2 1/4 cups  almond flour
  • 1/4  cup  coconut flour
  • 1/2 teaspoon salt
  • 2 teaspoons  pumpkin pie spice
  • 1/2  teaspoon cinnamon
  • 1  teaspoon  baking soda
  • Topping
  • 2 tablespoons  coconut sugar
  • 1/4 teaspoon  pumpkin pie spice

First, Preheat oven to 350° and line a muffin pan with 12 parchment liners. Set aside.
Then, In a large bowl, combine the pumpkin, banana, coconut sugar, coconut oil, eggs, and vanilla. Stir until well combined.
Add in the almond flour, coconut flour, salt, pumpkin pie spice, cinnamon and baking soda. Mix well, until no dry spots remain.
Spoon evenly into the muffin tin.
Mix the topping ingredients together and sprinkle over each muffin.
Bake for 25-28 minutes. Store any leftovers in the fridge, covered.

Serve & enjoy!

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