Paleo Pumpkin Banana Muffins

  • Paleo
  • Dairy Free
  • Gluten Free
Not only are these muffins naturally sweetened, but the combination of pumpkin and banana is quite scrumptious! Great for breakfast, a snack or dessert.




  • 1 cup pumpkin puree (I like using fresh pumpkin but canned pumpkin works too)
  • 2 ripe bananas
  • 1 tablespoon almond extract
  • ½ cup honey (or coconut sugar)
  • 1/3 cup coconut oil melted
  • 2 large eggs
  • 2 ¼ cup almond flour
  • ¼ cup coconut flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground nutmeg
  • ½ teaspoon ground cloves
  • (Muffin liners or coconut oil spray for muffin pan.)


Preheat oven to 350° F. Line muffin pan with parchment liners or spray pan with coconut oil.

In a large bowl, combine the pumpkin puree, bananas, honey (or coconut sugar), eggs, coconut oil and almond extract. Mix well.

Next, add the remaining ingredients and mix well.

Spoon the mixture into the muffin pan. (Optional: sprinkle a little cinnamon and coconut sugar on top of each muffin.)

Bake for 35 minutes.

Best served warm. Leftovers should be stored in the refrigerator.

No need to wait until the autumn... Enjoy these muffins year-round!

Recipe adapted from Jay’s Baking Me Crazy.

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