Fall is here, and that means it’s time to enjoy some cozy and comforting baked goods. There’s nothing like a warm and delicious muffin to start your day or to treat yourself in the afternoon. And if you are looking for a muffin recipe that is not only tasty but also healthy, gluten-free, and eggless, then you have come to the right place.
In this blog post, I will share with you how to make delicious pumpkin banana muffins that are gluten-free and eggless, using simple ingredients and easy steps. These pumpkin banana muffins are soft, fluffy, moist, and bursting with pumpkin spice and banana goodness. They are perfect for breakfast, snack, or dessert, and they will make your house smell amazing. They are also freezer-friendly, so you can make a batch and enjoy them anytime.
Pumpkin and banana are two of my favorite ingredients for baking. They add moisture, natural sweetness, and a lovely flavor to any muffin recipe. Plus, they are both rich in fiber, potassium, vitamin A, and antioxidants, making them healthy and nutritious.
But what if you are gluten-free or vegan, or simply want to avoid eggs in your baking? Don’t worry, I have the perfect solution for you. In this blog post, I will show you how to make delicious pumpkin banana muffins that are gluten-free and eggless, using simple ingredients and easy steps.
You don’t need any fancy or expensive ingredients to make these pumpkin banana muffins. All you need are some ripe bananas, canned pumpkin puree, maple syrup, oil, vanilla extract, gluten-free all-purpose flour, baking soda, baking powder, salt, pumpkin spice, and some chocolate chips or nuts if you like. Most of these ingredients are probably already in your pantry.
You also don’t need any special equipment or skills to make these muffins. All you need are two bowls, a whisk, a spatula, a muffin tin, and an oven. You just need to mix the wet ingredients in one bowl, the dry ingredients in another bowl, combine them together, scoop them into the muffin cups, and bake them for about 20 minutes. That’s it!
These pumpkin banana muffins are so easy to make that even kids can help you with them. They will love mashing the bananas, stirring the batter, adding the chocolate chips or nuts, and of course eating the muffins. These muffins are also great for parties, potlucks, picnics, or any occasion where you want to impress your guests with a homemade treat.
So, if you are ready to learn how to make delicious pumpkin banana muffins that are gluten-free and eggless, then keep reading! I will show you the exact ingredients and instructions you need to follow to make these amazing muffins. I will also give you some tips and variations to customize them according to your preferences and needs. Make sure to also check out these delicious 3 Vegetarian Camping Meals. Let’s get started!
To make these gluten-free and eggless pumpkin banana muffins, you will need the following ingredients:
- 1 cup of mashed ripe bananas (about 2-3 bananas)
- 1 cup of canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup of maple syrup (or honey or coconut sugar)
- 1/4 cup of oil (I used canola oil, but you can use any neutral oil or melted coconut oil)
- 1 teaspoon of vanilla extract
- 2 cups of gluten-free all-purpose flour (or white whole wheat flour if not gluten-free)
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 teaspoons of pumpkin spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
- Optional: 1/4 cup of chocolate chips or chopped nuts for some extra crunch and flavor
Instructions to make these delicious pumpkin banana muffins
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Spray some cooking oil on the liners to prevent sticking. This will help your muffins come out easily and avoid any mess.
- In a large bowl, whisk together the mashed bananas, pumpkin puree, maple syrup, oil, and vanilla extract until well combined. You can use a fork or a potato masher to mash the bananas, or you can use a blender or a food processor to puree them. Make sure there are no large chunks of banana left. You can also use an electric mixer to whisk the ingredients together, but be careful not to overmix or your muffins will be tough.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice until well combined. You can use a sifter or a fine-mesh strainer to sift the flour and avoid any lumps. You can also use a whisk or a fork to mix the dry ingredients together. Make sure there are no clumps of baking soda or baking powder left, as they can leave a bitter taste in your muffins.
- Add the dry ingredients to the wet ingredients and stir gently until just combined Avoid overmixing in order to prevent the muffins from getting tough. If using, gently fold in the chocolate chips or nuts. You can use any kind of chocolate chips or nuts you like, such as dark chocolate, milk chocolate, white chocolate, semi-sweet chocolate, walnuts, pecans, almonds, etc. You can also use dried fruits, seeds, coconut flakes, or any other add-ins you prefer.
- Scoop the batter evenly into the prepared muffin cups, filling them about 3/4 full. You can use a large spoon, an ice cream scoop, or a piping bag to scoop the batter. You can sprinkle some more chocolate chips or nuts on top if you like.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. The baking time may vary depending on your oven and the size of your muffin cups, so check them after 18 minutes and keep an eye on them until they are done. Do not overbake or your muffins will be dry and hard.
- Let your pumpkin banana muffins cool slightly in the pan before transferring them to a wire rack to cool completely. This will help them retain their shape and prevent them from collapsing. You can also enjoy these pumpkin banana muffins warm if you like.
- Enjoy your pumpkin banana muffins with some butter, jam, nut butter, or as they are. You can also store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months and thaw them at room temperature or microwave them for a few seconds before enjoying.
Tips and Tricks
- To make your own oat flour, simply blend some rolled oats in a blender or food processor until fine and powdery. Oat flour is a great gluten-free alternative to wheat flour, as it adds more fiber, protein, and a nutty flavor to your muffins. You can also use other gluten-free flours, such as almond flour, coconut flour, or rice flour, but you may need to adjust the amount and the liquid accordingly.
- To make these pumpkin banana muffins vegan, use maple syrup instead of honey and dairy-free chocolate chips if using. Maple syrup is a natural sweetener that adds a rich and caramel-like flavor to your muffins. You can also use other vegan sweeteners, such as coconut sugar, agave nectar, or date paste, but you may need to adjust the amount and the liquid accordingly. Dairy-free chocolate chips are usually made from cocoa butter, sugar, and plant-based milk, and they taste just as good as regular chocolate chips. You can also use other vegan add-ins, such as dried fruits, seeds, coconut flakes, or vegan marshmallows.
- To make your pumpkin banana muffins more protein-packed, add some hemp seeds, chia seeds, or flax seeds to the batter. These seeds are rich in plant-based protein, omega-3 fatty acids, and minerals, and they also help bind the batter together without eggs. You can also use other protein sources, such as nut butter, soy milk, or protein powder, but you may need to adjust the amount and the liquid accordingly.
- To make these muffins more moist and tender, add some applesauce or yogurt to the batter. Applesauce and yogurt are both great egg substitutes that add moisture and softness to your muffins. They also add some natural sweetness and tanginess to your muffins. You can also use other moist ingredients, such as pumpkin butter, mashed sweet potato, or mashed avocado, but you may need to adjust the amount and the liquid accordingly.
- To make the pumpkin banana muffins more spicy and flavorful, add some more pumpkin spice or some fresh grated ginger to the batter. Pumpkin spice is a blend of cinnamon, ginger, nutmeg, and cloves that adds a warm and cozy flavor to your muffins. You can also make your own pumpkin spice by mixing these spices together in a small bowl. Fresh grated ginger adds a zesty and spicy kick to your muffins that complements the pumpkin and banana flavors. You can also use other spices or extracts, such as cardamom, allspice, vanilla extract, or almond extract, to enhance the flavor of your muffins.
- To store these pumpkin banana muffins, keep them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This will help them stay fresh and moist for longer. You can also freeze them for up to 3 months and thaw them at room temperature or microwave them for a few seconds before enjoying. This will help you save time and money and enjoy these muffins anytime you want.
I hope you enjoyed this blog post and learned how to make delicious pumpkin banana muffins that are gluten-free and eggless. These muffins are perfect for fall, as they are cozy, comforting, and full of pumpkin spice and banana flavor. They are also easy to make, using simple ingredients and steps. You can customize them according to your preferences and needs, and store them for later use. They are great for breakfast, snack, or dessert, and they will make your house smell amazing.
If you liked this blog post, please share it with your friends and family who might enjoy these pumpkin banana muffins too. You can also leave a comment below and let me know what you think of these muffins. I would love to hear from you!
Thank you for reading this blog post and for supporting my blog. I appreciate your time and attention. Stay tuned for more delicious and healthy recipes coming soon! 😊
Can I use fresh pumpkin instead of canned pumpkin puree to make the pumpkin banana muffins?
Yes, you can use fresh pumpkin instead of canned pumpkin puree, but you will need to cook and puree it first. To do that, you can either roast, boil, or steam the pumpkin until soft, and then blend it until smooth. You will need about 2 cups of fresh pumpkin puree for this recipe.
Can I use regular wheat flour instead of gluten-free all-purpose flour to make these pumpkin banana muffins?
Yes, you can use regular wheat flour instead of gluten-free all-purpose flour, if you are not gluten-free or allergic to wheat. You can use the same amount of flour as the recipe calls for, or adjust it slightly depending on the consistency of the batter.
Can I use a different sweetener instead of maple syrup?
Yes, you can use a different sweetener instead of maple syrup, depending on your taste and dietary preferences. You can use honey, coconut sugar, agave nectar, date paste, or any other natural or artificial sweetener you like. You may need to adjust the amount and the liquid accordingly.
How can I make these pumpkin banana muffins more festive for Halloween or Thanksgiving?
You can make these muffins more festive for Halloween or Thanksgiving by adding some fun and seasonal decorations or toppings. For example, you can use orange food coloring to tint the batter, and then pipe some cream cheese frosting on top to make them look like mini pumpkins. You can also use candy corn, sprinkles, or edible eyes to make them look like jack-o-lanterns. For Thanksgiving, you can use pecans, cranberries, or pumpkin seeds to make them look like mini pies. You can also drizzle some caramel sauce or whipped cream on top to make them more decadent.
How can I make these pumpkin banana muffins more kid-friendly?
You can make these pumpkin banana muffins more kid-friendly by making them smaller and more colorful. You can use mini muffin tins to make bite-sized muffins that are easier for kids to eat and hold. You can also use different colors of chocolate chips or candy to make them more fun and appealing. You can also let your kids help you with making these muffins, as they are very easy and safe to make. They will love mashing the bananas, stirring the batter, adding the chocolate chips or nuts, and of course eating the muffins.