Gluten Free Pumpkin Banana Muffins
The first time I made these banana pumpkin oatmeal muffins, I ended up baking four batches in a single week because my family couldn’t stop devouring them! Soft, fluffy, and perfectly sweet, they're a great healthier treat for fall. Gluten-free, nut-free, and dairy-free-friendly, they’re the perfect make-ahead breakfast or snack for the whole family.
Servings: 12 muffins
Calories: 217kcal
Equipment
Ingredients
- 2 bananas overripe
- 1 cup pumpkin puree
- ¼ cup greek yogurt plain and unsweetened
- ⅓ cup coconut sugar or brown sugar
- ¼ cup SunButter creamy
- 2 eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ¾ cups oat flour or gluten free 1:1 or all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- Chocolate SunButter for swirling on top
Instructions
- Preheat oven to 375 F. In a shallow bowl or plate, mash the bananas with a fork. Don’t overmash, you want a few little chunks left.2 bananas
- In a mixing bowl, mix together the mashed bananas, pumpkin puree, greek yogurt, coconut sugar, SunButter, eggs, apple cider vinegar, and vanilla extract. Whisk well until fully combined.1 cup pumpkin puree, ¼ cup greek yogurt, ⅓ cup coconut sugar, ¼ cup SunButter, 2 eggs, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract
- Fold in the oat flour, baking soda, baking powder, and sea salt until no clumps remain.1 ¾ cups oat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon sea salt
- Add muffin liners to a muffin tin and spoon the batter into each one leaving about ½ inch at the top. Add a dollop of chocolate SunButter on top and use a toothpick to swirl it into the batter.Chocolate SunButter
- Bake the muffins for 24 - 28 minutes or until the tops are golden brown.
- Let the muffins cool slightly before transferring them to a cooling rack to cool completely and enjoy!
Notes
Storage : Store leftover muffins in an airtight container or sealable bag at room temperature for up to 5 days or in the fridge for up to two weeks. You can also freeze cooked and cooled muffins for up to 3 months! Thaw in the fridge overnight. Then, serve your muffins cold, or warm them for a few seconds in the microwave.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 21g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 230mg | Potassium: 179mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3402IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg