MY GLUTEN FREE BANANA PUMPKIN MUFFIN RECIPE!

Hey guys! Welcome back and HAPPY OCTOBER! (That sounds crazy!)

A few weeks ago I shared a some IG stories of these Gluten Free Pumpkin Banana Muffins and I received a ton of requests to share the recipe! I thought it would be great to share the recipe today to kick off the start of October. So if you’re in the mood to light your candles, turn on Hocus Pocus, and bake some fall treats- here ya go!

I have made this recipe countless times and it’s always a hit. We’re always sad when we finish the batch. haha. Most of the time I make them without the pumpkin, just for simple choco chip banana muffins. So if you don’t have pumpkin puree, you can follow this recipe just the same. All the measurements remain as mentioned, just minus the pumpkin.

These are my favorite in the morning with my coffee, such a treat!

I hope you guys love them. Enjoy, X.

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GLUTEN FREE BANANA PUMPKIN MUFFINS

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 cups Gluten Free Baking Flour (I use Bob's Red Mill)
  • 5 very ripe bananas (mashed)
  • 3/4 cup Pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup butter (1 stick, softened)
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.

    I typically line the muffin pan with cupcake liners so it's easier. But if you aren't using any, lightly grease your muffin pan. Set aside.

  2. In a large bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, mashed bananas, and pumpkin puree until smooth. Combine banana mixture and chocolate chips into flour mixture. Stir until well combined. Pour batter into muffin pan.

  3. Bake for about 20-25 minutes. Check on muffins with a toothpick down the center.

    Be careful you don't overbake these muffins; I like to pull them out when they are slightly browned at the top (not too much). You want them to remain moist, since they are small you can easily dry them out. 

  4. Let muffins cool for at least 5 mins. Enjoy!

  5. * If you want to make banana bread muffins without the pumpkin- just remove the pumpkin puree + pumpkin pie space & add 1 extra banana to your banana mixture. This is still the banana bread recipe I follow when it's not the fall season *

Recipe Notes

These muffins are one of my favorite treats. I also love them in the morning with my coffee, so delish! 

If you really want to treat yourself, pop them in the microwave for 15 seconds and spread on some butter. So good!

This recipe makes about 18 small muffins. (the size of cupcakes.)

Enjoy! X

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