Description
Delicious and healthy Paleo Pumpkin Banana Muffins made with wholesome ingredients, perfect for breakfast or a snack.
Ingredients
- Ripe Bananas: 2 large, mashed
- Pumpkin Puree: 1 cup (canned or homemade)
- Eggs: 3 large
- Honey: 1/3 cup
- Almond Flour: 2 cups
- Baking Soda: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: 1/2 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Preheat the oven to 350°F (175°C) and prepare the muffin tin.
- In a large mixing bowl, combine the mashed bananas, pumpkin puree, eggs, and honey, whisking until smooth.
- In another bowl, mix the almond flour, baking soda, cinnamon, nutmeg, and salt.
- Gently combine the dry ingredients with the wet mixture, stirring until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum sweetness.
- Don’t overmix the batter to keep muffins light and fluffy.
- Feel free to add nuts or chocolate chips for extra flavor.
- Store in an airtight container at room temperature for up to three days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Paleo, Pumpkin, Banana, Muffins, Healthy, Gluten-Free