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Pumpkin Banana Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • 3 large ripe bananas mashed
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil melted

Method
 

  1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the bananas thoroughly, then add pumpkin puree, eggs, melted coconut oil, and vanilla extract, mixing until smooth.
  3. In a separate bowl, whisk together almond flour, baking soda, cinnamon, nutmeg, and salt.
  4. Add the dry ingredients to the wet ingredients and stir gently just until combined, being careful not to overmix.
  5. Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
  6. Bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.