Healthy Banana Pumpkin Muffins (Gluten-Free)
These Healthy Banana Pumpkin Muffins are the perfect Fall snack for kids! They are low in sugar, gluten-free, dairy-free, and easy to make!
Ingredients
- 1 ¾ cup gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 banana, mashed
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup 100% pure maple syrup
- ½ cup olive oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with non-stick parchment paper liners and set aside.
- In a large mixing bowl mix the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a medium bowl, add the banana and mash with a fork or potato masher.
- Next, add the pumpkin puree, eggs, maple syrup, olive oil, vanilla, and mix well.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Scoop the batter into the muffin liners so they are about ¾ full. (Optional) Top with sprinkles of toasted pecan pieces.
- Bake in the oven for 20 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
Notes
How to store: Store these muffins in an airtight container in the fridge for up to 4-5 days. I like warming my muffins up for about 15 seconds in the microwave before eating them from the fridge, but my kids don’t mind them cold one bit!
How to freeze: Allow the muffins to cool completely, remove the liners, and then transfer them to a freezer-safe container or freezer bag and freeze. When you’re ready to eat them, you can heat them in the microwave for about 30 seconds or let them thaw on the counter to eat at room temperature. Store in the freezer for up to 3 months.
Calories: 191kcal, Carbohydrates: 23g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 191mg, Potassium: 110mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3224IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg
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