PUMPKIN BANANA MUFFINS WITH MAPLE FROSTING


If you’ve been following me for a while you know banana bread is one of my absolute favorite treats. These muffins are a fun fall twist on banana bread, as muffins! These pumpkin banana muffins are gluten, grains, dairy and refined sugar free and will make your kitchen smell amazing. Even better? You can make the mix in a blender! Talk about easy. To top it off, my paleo maple frosting makes for the perfect bite. Give it a try!


Here’s what you’ll need:

For the muffins:

  • 2/3 cup almond flour
  • 1/3 cup coconut flour
  • 2 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup maple syrup
  • 2/3 cup almond or cashew butter
  • 2 ripe bananas + 1 for topping (optional)
  • 1 egg
  • 1 cup pumpkin puree

For the maple frosting:

  • 1/2 cup almond or cashew butter
  • 2 tbsp maple syrup
  • 1 tbsp cinnamon
  • 1 tbsp coconut oil, melted
  • 1-2 tbsp hot water, as needed

Preheat oven to 350 degrees and line a muffin tin with 12 liners. In a blender or food processor, add all muffin ingredients at once.

Blend on high speed until all of the ingredients are mixed in a the batter is uniform. You can also do this in a large bowl with an electric mixer or whisk.

Scoop the batter evenly into the muffin tin, using a cookie scoop or tablespoon. Fill each liner 3/4 of the way full.

Slice the remaining banana and top each muffin with a slice before baking. Bake for 25-30 minutes, checking for doneness with a toothpick.

Make the frosting by combining all frosting ingredients in a small bowl and whisking together. Remove the muffins from the muffin tin and drizzle with frosting while still warm and enjoy!


PUMPKIN BANANA MUFFINS WITH MAPLE FROSTING

Ingredients:

For the muffins:

  • 2/3 cup almond flour
  • 1/3 cup coconut flour
  • 2 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup maple syrup
  • 2/3 cup almond or cashew butter
  • 2 ripe bananas + 1 for topping (optional)
  • 1 egg
  • 1 cup pumpkin puree

For the maple frosting:

  • 1/2 cup almond or cashew butter
  • 2 tbsp maple syrup
  • 1 tbsp cinnamon
  • 1 tbsp coconut oil, melted
  • 1-2 tbsp hot water, as needed

Instructions:

  1. Preheat oven to 350 degrees and line a muffin tin with 12 liners. In a blender or food processor, add all muffin ingredients at once.
  2. Blend on high speed until all of the ingredients are mixed in a the batter is uniform. You can also do this in a large bowl with an electric mixer or whisk.
  3. Scoop the batter evenly into the muffin tin, using a cookie scoop or tablespoon. Fill each liner 3/4 of the way full.
  4. Slice the remaining banana and top each muffin with a slice before baking. Bake for 25-30 minutes, checking for doneness with a toothpick.
  5. Make the frosting by combining all frosting ingredients in a small bowl and whisking together. Remove the muffins from the muffin tin and drizzle with frosting while still warm and enjoy!

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