These gluten free pumpkin banana bread muffins have the most incredible flavor and texture. They’re super moist, soft, and topped with a streusel topping. Perfect for fall or anytime you want a cozy treat!
As someone who manages PCOS, having clean, healthy, and protein packed snacks available throughout the day is KEY to keeping symptoms at bay, as well as maintaining weight (1). These are perfect for meal prepping and is seriously going to be your new fall fav!
So if you’re in the mood for pumpkin flavor and looking for something on the healthier side, then you gotta try these gluten free pumpkin banana bread muffins. These make a great breakfast, snack, or dessert and they’re made with just a few staple ingredients.
❤️ Why you’ll love this recipe
- Made with simple ingredients – These muffins are made with simple, wholesome ingredients you probably already have in your pantry, making them an easy go-to treat or snack.
- Protein packed – By adding a little protein boost, these muffins will help you stay full and satisfied while also giving your body the boost it needs.
- Great for meal prep – You can make a batch at the start of the week and have healthy, grab-and-go snacks ready whenever you need them.
- Bursting with pumpkin flavor– Each bite is filled with cozy pumpkin spice flavor, making them ideal for fall or anytime you’re craving something comforting.
- Freezer-friendly – Just pop a few in the freezer and thaw them when you need a quick snack or breakfast! I often freeze half the batch right away and thaw as needed.
Jump to:
- ❤️ Why you’ll love this recipe
- 📋 Ingredients
- ⏲️ Instructions for how to make gluten free pumpkin banana bread muffins
- ✏️ Tips for baking perfect gluten free pumpkin banana bread muffins
- 🧑🍳 Substitutions
- 📖 FAQ
- 🥣 Equipment
- 🎃 How to store gluten free pumpkin banana bread muffins
- 🍪 Looking for more delicious gluten-free recipes?
- 🌟 Leave a review!
- Pumpkin Banana Bread Muffins (gluten-free, protein)
📋 Ingredients
Below are the ingredients you’ll need for the muffins. You can find full quantities and nutritional information in the recipe card.
- Gluten-free all-purpose flour – The most phenomenal flour that’s available for gluten free baking, in my opinion. Make sure you use one that has xanthan gum in it, as it holds the muffins together and helps them rise. This is an essential in gluten-free baking.
- Protein powder – I like to use a plant-based vanilla protein powder, but any protein variety should do. I recommend sticking with a vanilla flavor or unflavored.
- Baking powder & baking soda – I use both to leaven the muffins.
- Kosher salt- To balance the sweetness.
- Spices – Cinnamon, ground ginger, nutmeg, and ground cloves all add that rich fall flavor that really enhances these muffins. Alternatively, you could use store-bought pumpkin pie spice that is a combination of these spices.
- Ripe Bananas – Just two ripe bananas will do the trick. These are pumpkin banana bread muffins after-all!
- Canned Pumpkin – Pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices, you just want canned pumpkin, with pumpkin as the only ingredient.
- Large eggs – Provides structure as well as moisture. Flax egg could be used here as well.
- Maple Syrup – A little of natures sugar to make these muffins taste so amazing.
- Unsalted butter – Melted. This is the fat that binds the muffin together. A plant-based butter can be used as well as coconut oil, ghee or avocado oil.
- Vanilla Extract – Enhances all the flavors.
For the streusel topping
- Monkfruit sweetener or Coconut sugar – This sugar will be used as part of the streusel topping. Alternatively, any sugar replacement would do. I like using golden monkfruit sweetner to keep the glycemic index low while still adding some amazing flavor and texture.
- Gluten free all purpose flour
- Coconut oil or unsalted butter
Optional add-ins for these gluten free pumpkin banana bread muffins
You can add a few things to the muffins if you like! Here are a few ideas.
- Add pumpkin seeds (pepitas) to the streusel topping – I personally do this as it really adds an extra layer of texture and flavor that makes these muffins sensational.
- Garnish the top with crushed pecan pieces.
- Fold in some sugar-free chocolate chips.
- Add in ½ cup of gluten-free rolled oats to help boost the fiber content. This adds some incredible texture, too!
⏲️ Instructions for how to make gluten free pumpkin banana bread muffins
Line a muffin tin with paper liners, and spray lightly with baking spray if the muffin liners aren’t parchment paper liners. Parchment paper liners don’t need to be greased, as nothing will stick to them. You can also use a silicone muffin pan or liners.
Pro tip: If you can, leave a little space between the muffins, meaning only fill half of the muffin pan with liners and batter. This helps the muffins rise more! If you don’t like paper liners, you can use silicone molds instead, or just spray the muffin pan liberally with oil to keep the muffins from sticking.
Preheat oven to 350°F.
Step 1 – Mix the wet ingredients
In a large mixing bowl, mash the bananas, then add the pumpkin puree, melted butter and maple syrup.
Mix well using a whisk.
Then add the remaining wet ingredients – eggs, vanilla and mix thoroughly until combined.
Step 2 – Mix the dry ingredients
In another medium mixing bowl, combine the gluten free flour, protein powder, baking soda, baking powder, and spices until well incorporated.
Step 3 – Add dry to wet ingredients
Using a spatula, fold in the dry ingredients into the wet until just combined.
Be sure not to over-mix.
Step 4 – Fill muffin pin and make streusel topping
If you haven’t already, line your muffin tin with parchment paper liners or spray. Fill each muffin liner with batter almost all the way – a large cookie scoop is usually the perfect measurement.
Once liners are filled with batter, make the streusel topping by melting the coconut oil or butter in a microwave safe bowl, then adding the sugar, gluten free flour, and any optional toppings like pumpkin seeds (pepitas) or pecans.
Mix thoroughly using a small whisk or fork.
Top muffins generously with streusel topping.
Step 5 – Bake
Once the oven is preheated to 350°F, place the pan on the middle rack in oven and bake for 18-22 minutes. You will know the muffins are done when a toothpick comes out mostly clean.
Allow the muffins to cool in the baking tin for 5 minutes, then transfer to a wire rack to cool completely.
✏️ Tips for baking perfect gluten free pumpkin banana bread muffins
This is still a simple recipe, but following these tips will ensure they turn out perfect every time:
- Fill your liners up most of the way. These muffins don’t rise as much as traditional muffins do, so you’ll need to fill the muffin tin more. Be liberal with the streusel topping!
- Butter– Make sure the butter is completely melted (melted, but not too hot) before adding it to the batter. Otherwise, you’ll be left with a clumpy batter and pockets of oil in the muffins.
- Mixing the batter – For each step, make sure the batter is thoroughly mixed. Above is each stage; from the butter, pumpkin, and sugar, then adding the eggs and vanilla, and finally the dry ingredients. This will ensure a completely smooth batter.
- Use a cookie scoop – This is a fairly thick batter, so use a large cookie or ice cream scoop to make filling these liners easy. The recipe makes exactly 12 muffins so as long as all the muffins are evenly filled, they should all bake the exact same.
- Use fresh baking soda and baking powder – Since this recipe uses melted butter instead of softened butter, fresh baking powder and baking soda are crucial to making the muffins rise! Both baking powder & soda should be replaced about every 30 days or so. To test if your baking soda is fresh, add about a teaspoon to a small bowl. Add in lemon juice or vinegar and if the mixture bubbles vigorously, it’s good to go. For baking powder, add 1 teaspoon to a bowl with hot water. If it bubbles, it’s fresh!
🧑🍳 Substitutions
The ingredients are pretty straightforward, but here are a few simple swaps you can make.
- Butter – To substitute regular butter, use your favorite oil. A butter substitute can also be used. I recommend using melted coconut oil, avocado oil, or a dairy free or vegan butter.
- Flour – If you’d like to keep things still gluten-free but are looking for an even more whole-food option, you can swap the gluten free all-purpose flour with a combination of ¾ cup almond flour, ¼ coconut flour, and 1 ¼ tsp xanthan gum.
- Maple Syrup – Feel free to swap the maple syrup with any sweetener of your choice. Honey would work well, so would coconut sugar, monk fruit sweetener, or regular granulated sugar. If you are to use a dry sugar like coconut, monk fruit, or granulated, make sure to add about 2-3 tbsb of almond milk or milk of choice to ensure you get the same consistency that maple syrup or honey would provide.
📖 FAQ
Yep! Gluten-free all purpose flour is a 1:1 ratio of your standard all-purpose flour. Use the same amount and you should get the same results.
This recipe rises due to the baking soda and baking powder, and it doesn’t need creamed butter to rise. The butter in this recipe also provides flavor, moisture, and a nice golden brown color.
The best part about this recipe is that they stay moist for days later. These muffins will keep in a air tight container at room temperature for up to 5 days. For a little longer, they’ll keep in the fridge for up to 8 days. They can be enjoyed warm, at room temperature, or chilled, depending on your preference. Personally, I like to warm them up just a bit! So delish.
Yes, you can! Just make sure the flavor complements the banana and pumpkin (like vanilla or cinnamon flavor)
Of course! Just add an extra ½ cup of flour to ensure you get the same consistency and results.
🥣 Equipment
Luckily, this recipe is pretty standard and you really don’t need much to make it.
- I always like to recommend using a good oven thermometer to make sure your oven is at the right temperature before baking.
- As mentioned I like using parchment paper muffin liners, since you don’t need to grease them.
- Muffin or cupcake tin – they are muffins after-all!
- You’ll also need your standard measuring cups, spoons, and a couple bowls and whisks.
🎃 How to store gluten free pumpkin banana bread muffins
These muffins will keep in a air tight container at room temperature for up to 5 days.
For a little longer, they’ll keep in the fridge for up to 8 days. They can be enjoyed warm, at room temperature, or chilled, depending on your preference. Personally, I like to warm them up just a bit!
To freeze, allow muffins to cool completely. Freeze on a baking sheet for an hour or so, before transferring them to a freezer bag. They will keep for up to 6 months.
To thaw, allow to sit out at room temperature for an hour or so or reheat in the microwave
This simple recipe for Gluten Free Pumpkin Banana Bread Muffins are seriously SO delicious! With an added nutritional boost of protein and an incredibly moist texture with rich pumpkin flavor, this is bound to be your new favorite pumpkin muffin recipe!
🍪 Looking for more delicious gluten-free recipes?
- Gluten Free Cherry Oatmeal Bars
- Protein Snickerdoodle Cookies
- Easy Raspberry White Chocolate Blondie
- The Best Healthy Pumpkin Blondies
- Gluten Free Apple Crisp Cookie Cups
🌟 Leave a review!
Make sure to leave a 5-star review below! This helps other readers find this site via Google, and encourages them to try them. Also be sure to leave a comment with your experience!
Take a photo and share by tagging @livinginflux on Instagram and follow along on Pinterest for more ideas!
Pumpkin Banana Bread Muffins (gluten-free, protein)
Ingredients
- 1 cup banans, ripe about 2 large bananas
- ¾ cup pumpkin puree not pumpkin filling
- 2 eggs, large
- ¼ cup maple syrup
- ¼ cup butter, unsalted melted
- 1 tsp vanilla extract
- 1 cup gluten-free all purpose flour
- ½ cup protein powder vanilla or unflavored
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
For the Streusel Topping:
- 3 tbsb monk fruit sweetener golden
- 2 tbsp gluten-free all-purpose flour
- 1 tbsp butter, unsalted cold and cubed
- ¼ cup pepitas / pumpkin seeds chopped
Instructions
- Preheat oven to 350. Line muffin tin with parchment liners.
- In a large mixing bowl, mash the bananas, then add the pumpkin puree, melted butter and maple syrup. Mix well using a whisk. Then add the remaining wet ingredients – eggs, vanilla and mix thoroughly until combined.
- In another medium mixing bowl, combine the gluten free flour, protein powder, baking soda, baking powder, and spices until well incorporated.
- Using a spatula, fold in the dry ingredients into the wet until just combined. Be sure not to over-mix.
- If you haven’t already, line your muffin tin with parchment paper liners or spray. Fill each muffin liner with batter almost all the way – a large cookie scoop is usually the perfect measurement.
- Once liners are filled with batter, make the streusel topping and top muffins liberally.
- Ensure the oven is preheated to 350°F, place the pan on the middle rack in oven and bake for 18-22 minutes. You will know the muffins are done when a toothpick comes out mostly clean.Allow the muffins to cool in the baking tin for 5 minutes, then transfer to a wire rack to cool completely.
For the Streusel Topping:
- In a small bowl, mix together the monk-fruit sweetener or sugar of choice and gluten-free flour.
- Add cubed butter and using either fingers or fork, break apart butter in mix and combine thoroughly. Mix should resemble wet sand
- Add 3 tbsp of chopped pepitas to bowl and mix.
Notes
- Butter – To substitute regular butter, use your favorite oil. I recommend using melted coconut oil, avocado oil, or a dairy free or vegan butter.
- Flour – If you’d like to keep things still gluten-free but are looking for an even more whole-food option, you can swap the gluten free all-purpose flour with a combination of ¾ cup almond flour, ¼ coconut flour, and 1 ¼ tsp xanthan gum.
- Maple Syrup – Feel free to swap the maple syrup with any sweetener of your choice. Honey would work well, so would coconut sugar, monk fruit sweetener, or regular granulated sugar. If you are to use a dry sugar like coconut, monk fruit, or granulated, make sure to add about 2-3 tbsb of almond milk or milk of choice to ensure you get the same consistency that maple syrup or honey would provide.
Leave a Reply