October 16, 2013

Pumpkin Banana Muffins {GF, Dairy Free, Soy Free}

When my parents came home from their Oregon & Washington road trip this past summer, they came bearing a very special gift for me.  My Aunt Leslie, who lives WAAAAAY up in Washington State, sent them home with a small loaf of Banana Nut Bread.  My parents had to keep it frozen for quite a few days to ensure that I would get to enjoy this delicious bread!

Along with the bread, Aunt Leslie sent a recipe that I was excited to try. It had stated to use small mini loaf pans since almond flour is so dense that using a big loaf pan would mean a mushy middle.

If there’s one thing I don’t like it’s a mushy middle.  Are we still talking about banana bread here?

So I had originally thought these would make great muffins.

But a few weeks went by and it was still too hot to turn up the oven.

FINALLY it cooled down enough to try my hand at this recipe.

Of course that was the one week we went through most of our bananas and I was left with 1 too little.

Question: What to do??

Answer: Open a can of pumpkin and create a whole NEW recipe based off of this bread.

Perfect for Fall & healthy enough to keep YOUR middle non-mushy.

Pumpkin Banana Muffins {GF, Dairy Free, Soy Free}

Wet Ingredients:

  • 4 very ripe bananas {medium or large}
  • 1 heaping cup pumpkin
  • 1/3 cup melted coconut oil
  • 1/2 TB vanilla
  • 5 large eggs

Dry Ingredients:

  • 3 cup almond flour
  • 1 cup almond meal
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cardamom
  • 1 heaping TB pumpkin pie spice
  • 1/2 cup coconut sugar
  • 1/2 cup chopped pecans


    • Heat oven to 350 degrees
    • Mix Wet Ingredients together in a large bowl
    • Add dry ingredients and mix very well
    • Fill muffin cups 3/4 of the way full {I use these – Silicone Baking Cups}
    • Bake at 350 for 25-30 minutes

This recipe makes about 24 muffins, but I won’t tell anyone if you eat half of them by yourself!

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Favorite muffin flavor?

Muffins or loaf bread?

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***Disclaimer – there is an Amazon affiliate link in this post. If you buy this product from Amazon, I might make enough money to play a penny slot machine one time. As always, I would never endorse a product that I do not believe in 100%.***

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    Miz recently posted…Jump rope time (*no* pinnable workout inside!).My Profile

  2. Banana chocolate chip or carrot!
    Kierston @candyfit recently posted…Starting Fresh….My Profile

  3. Oh yum! If there is pumpkin and banana, I’m loving it!
    Angela @ Happy Fit Mama recently posted…Running in the DarkMy Profile

  4. I can only imagine how SCRUMPTIOUS THOSE ARE! I remember when I could eat muffins, I was OBSESSED with Lemon Poppy Seed!
    GiGi Eats Celebrities recently posted…Domino’s Ain’t Got Nothing On This Pizza!My Profile

  5. I love pumpkin everything. However, my favorite muffin would have to be lemon poppy seed.
    Abby @ BackAtSquareZero recently posted…Lowcountry Trail Half MarathonMy Profile

  6. From one Mo to another… looks delicious!

  7. totally pinned these! Yum!
    Amanda @runtothefinish recently posted…On Running Shoe Giveaway – Men’s and Women’sMy Profile

  8. These sound delicious! Thanks for sharing!

  9. Looks SOOOO yummy!!!
    jennifer recently posted…5 Posts You Should Be Reading (and Pinning) TodayMy Profile

  10. What’s the difference between almond flour and almond meal..? I have been using almond meal when a recipe calls for almond flour..
    jennifer recently posted…5 Posts You Should Be Reading (and Pinning) TodayMy Profile

    • OrganicallyMo says:

      Almond flour is ground up without the skin, making it finer than almond meal. I like both, but almond meal is much cheaper!

  11. I hope you don’t mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can’t wait for Autumn 🙂 http://www.frolicinflorida.com


  1. […] Pumpkin Banana Muffins by Organically Mo […]

  2. […] Pumpkin Banana Muffins {GF, Dairy Free, Soy Free} […]

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