Gluten Free Pumpkin Banana Muffins

Name: Gluten Free Pumpkin Banana Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Banana; 1 Cup Pumpkin Purée; 2 Cups Gluten Free Oaats; 2 Eggs; 1 Cup Cottage Cheese (or Greek Yogurt); 1/2 Cup Honey; 2 Teaspoons Baking Powder; 1 Tablespoon Cinnamon; 1 Cup Chocolate Chips (I use Lily’s Sugar Free)

Sweet & spiced with fall is what these Gluten Free Pumpkin Banana Muffins are!! Even better—I threw in unsweetened dark chocolate for the most perfect gooey texture and taste! Chocolate makes everything the best. I am a lover of anything cozy and these just make everything feel cozier! If you can relate—you’re in the right place!

With snowboard season approaching—I’m always looking to make a new quick, easy, and actually delicious muffin recipe. It’s the perfect pick me up before, during, and after a day on the mountain. Also, just perfect for a mid afternoon snack! Last year, it was a banana and blueberry muffin, and this year I was feeling more inspired by the flavors of fall!

You can throw all the ingredients in the blender or food processor, add the chocolate, bake and they’re done. Seriously, it doesn’t get any easier!

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Sweet & Cinnamon Spiced

Ok here’s the deal!

Preheat the oven to 400 degrees.

In a food processor or blender, combine the banana, pumpkin, cottage cheese, honey, oats, eggs, cinnamon, and baking powder. Blend until everything is smooth!

Stir in the chcocolate chips! I used unsweetened dark chocolate chips but you can use whatever type of chocolate you prefer! I’ve used Lily’s white chocolate chips in this recipe and they were unbelievably perfect!

Once the chocolate chips are stirred in, use muffin liners or grease the muffin tin and add about ¼ cup of batter.

Bake on 400 degrees fro 15-20 minutes or until a toothpick comes out clean. Do this by poking the center of a muffin with a toothpick!

Let the muffins cool & ENJOY!

Serve & Enjoy!

Delish serving suggestions! If you want a little extra sweet, enjoy with honey or maple syrup and a sprinkle of salt. The salt part might sound weird but it brings out the flavor and is such a delicious (and vital) touch! If I’m having these as breakfast—my most favorite, extravagant way to enjoy these is this…

Cut the muffin in half, smear peanut butter on top, add a dollop of greek yogurt or cottage cheese, and sprinkle a little bit of granola on top! SO INCREDIBLY GOOD!

Cozy Up!

Like I said—I am a cozy girl through and through! So I’ll let you in on a couple of my cozy tips. These muffins definitely keep things smelling and feeling cozy around my house, and I love to bake them in my All-Clad muffin tins. Honestly I’ve never had better bakeware. My Anthro Throw has been life changing for my cozy mornigs on the couch with my coffee. My sister bought me the cutest smiley slippers and I’m in love. Slippers are kind of a must for me! Lastly, the Trader Joe’s flower selection has been giving the most beautiful fall selection and keeping my coffee table and kitchen counter looking cozy and festive!

Do I have to use cottage cheese?

Definitely not! I used cottage cheese for the protein content but a couple other options would be: greek yogurt (which is also high in protein), coconut yogurt (really any yogurt you like), or nut milk!

How do you store these Gluten Free Pumpkin Banana Muffins?

If you’re going to eat these muffins within the week—they’ll keep great in a gallon bag on the counter or in the fridge. I like to make a large batch, freeze them, and take a few out whenever I need them.

What sweeteners are best to use?

I used honey in my recipe but maple syrup, date syrup, coconut sugar, or another banana would be great options as well!

Can these muffins be made without oats?

Yes—these can be made without oats! You can use any kind of flour you like in place of the oats. If you decide to do this, use 1 ½ cups of the flour instead of 2.