These Gluten Free Pumpkin Banana Muffins are the epitome of fall, blending the warm spices of the season with the sweetness of ripe bananas and the earthy flavor of pumpkin. Moist, perfectly balanced, and filled with dark chocolate, these muffins are a delightful treat that get me ready for the comfort and coziness of the seasons. 🍌🧡
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How To Make Gluten Free Pumpkin Banana Muffins
One of the best things about these muffins is how easy they are to make. With just a few simple ingredients and minimal effort, you can have a batch of these delightful treats ready in no time. Whether you enjoy them for breakfast, a snack, or a sweet treat after dinner, these muffins are sure to satisfy your cravings.
Ingredients
- 1 Banana
- 1 Cup Pumpkin Purée
- 2 Cups Gluten Free Oaats
- 2 Eggs
- 1 Cup Cottage Cheese or Greek Yogurt
- ½ Cup Honey
- 2 Teaspoons Baking Powder
- 1 Tablespoon Cinnamon
- 1 Cup Chocolate Chips I use Lily’s Sugar Free
Check out the recipe video on Instagram!
Step-By-Step Instructions
To begin, preheat your oven to 400 degrees Fahrenheit. In a food processor or blender, combine one ripe banana, one cup of pumpkin purée, one cup of cottage cheese or Greek yogurt, two cups of gluten-free oats, two eggs, half a cup of honey, two teaspoons of baking powder, and one tablespoon of cinnamon. Blend the ingredients together until you have a smooth batter.
Next, stir in one cup of chocolate chips. You can use any type of chocolate chips you prefer. Although dark chocolate chips are my favorite to use in this recipe.
Line the muffin pan with paper liners or grease it with cooking spray to prevent sticking. Using a spoon or a scoop, fill each muffin cup with about ¼ cup of batter.
Place the muffin tin in the preheated oven and bake the muffins for 15-20 minutes. When you insert a toothpick into the center of a muffin it should come out clean. The exact baking time may vary depending on your oven, so keep an eye on the muffins as they bake.
Once slightly cooled, these muffins are ready to enjoy!
These Gluten-Free Pumpkin Banana Muffins offer a symphony of flavors that are both comforting and indulgent. The warm spice of cinnamon bring the essence of fall and the addition of chocolate chips provides a rich, gooey texture that complements the muffins beautifully. Each bite is a celebration of the season, inviting you to savor the coziness of autumn!
Why Pumpkin and Banana?
You might be skeptical about combining pumpkin and banana in a muffin, but trust me, it works wonders. While pumpkin adds moisture, and loads of nutrients, including vitamins and minerals—ripe bananas contribute natural sweetness and a tender treat. Together, they create a delightful texture and a unique flavor that will make these muffins a favorite in your fall baking repertoire.
Pumpkin Banana Muffins—Serving Suggestions
These Gluten-Free Pumpkin Banana Muffins are delicious on their own, but you can take them to the next level with a few simple additions. Drizzle them with honey, coconut sugar caramel, or maple syrup and a sprinkle of salt for an extra touch of sweetness and flavor. For a more filling treat, try slicing a muffin in half, spreading peanut butter on top, adding a dollop of Greek yogurt or cottage cheese, and sprinkling some granola over it. The combination of flavors and textures is simply irresistible.
Nutritional Value In Gluten Free Pumpkin Banana Muffins
Banana: Rich in potassium, vitamins C and B6, bananas can be great for heart health, digestion, and overall health. They also add natural sweetness and moisture to baked goods!
Pumpkin Purée: A good source of fiber, vitamins A and C, and antioxidants, pumpkin purée can boost immunity, and may help promote healthy skin.
Gluten-Free Oats: High in fiber and antioxidants, oats can aid digestion, lower cholesterol levels, and improve heart health. They are also a good source of vitamins and minerals.
Eggs: Rich in protein, eggs provide essential amino acids, vitamins, and minerals. They can help with muscle strength, brain function, and eye health.
Cottage Cheese: High in protein and calcium, which are important for bone health and muscle function. They also add moisture and creaminess to baked goods.
Honey: A natural sweetener, honey contains antioxidants and antibacterial properties. It can help soothe sore throats and boost energy levels.
Cinnamon: Besides adding flavor, cinnamon has anti-inflammatory and antioxidant properties. It may help lower blood sugar levels and improve heart health.
Baking Powder: A leavening agent, baking powder helps baked goods rise and become light and fluffy.
Chocolate Chips: Dark chocolate chips contain antioxidants and may improve heart health and brain function when consumed in moderation.
Frequently Asked Questions
Yes, you can use regular oats if you do not have gluten restrictions. However, make sure to check to be sure they are gluten-free if you need to avoid gluten.
Yes, you can use an equal amount of greek yogurt, applesauce, or mashed avocado as a substitute for the cottage cheese.
Yes, you can use maple syrup, or agave nectar.
Store these muffins in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. They can also be frozen for longer storage.
Yes, you can make these muffins vegan by using a flax egg or a commercial egg replacer instead of eggs, and using a dairy-free yogurt or cottage cheese alternative.
Yes, you can use fresh pumpkin purée instead of canned pumpkin purée. Simply roast or steam a small pie pumpkin, then scoop out the flesh and puree it until smooth.
Enjoy These Gluten Free Pumpkin Banana Fall Treats!
These Pumpkin Banana Muffins are a delightful way to embrace the flavors of fall. Moist, sweet, and easy to make, they are sure to become a favorite in your fall baking rotation. Whether you enjoy them for breakfast, as a snack, or as a dessert, these muffins are a delicious treat that celebrates the season in all its cozy glory. Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🍌🧡
Gluten Free Pumpkin Banana Muffins
Ingredients
Method
- Preheat the oven to 400℉.
- In a food processor or blender, combine one ripe banana, one cup of pumpkin purée, one cup of cottage cheese or Greek yogurt, two cups of gluten-free oats, two eggs, half a cup of honey, two teaspoons of baking powder, and one tablespoon of cinnamon. Blend the ingredients together until you have a smooth batter.
- Stir in the chocolate chips.
- Line the muffin tin with paper liners or grease it with cooking spray to prevent sticking. Using a spoon or a scoop, fill each muffin cup with about ¼ cup of batter.
- Place the muffin tin in the preheated oven and bake the muffins for 15-20 minutes. When you insert a toothpick into the center of a muffin it should come out clean.
- Let the muffins cool a bit before serving and enjoy!
Teya says
Substituted the cottage cheese with Greek yogurt, they were so good!