Gluten-Free Pumpkin Banana Oat Muffins

These gluten-free pumpkin banana oat muffins are easy, moist, and delicious. Just grab a few ingredients and you have a tasty gluten-free and dairy-free recipe that is perfect for a sweet treat, snack, or as we prefer, breakfast. I mean what goes better with coffee in the morning than a muffin? In my opinion, they go hand-in-hand.

In order to bring the carb count down a bit I use coconut flour but you could use all oat flour if you prefer. Just like this muffin recipe I love to use coconut flour whenever I can. Coconut flour is so full of fiber and contains blood-stabilizing healthy fats. Eating fat, fiber, or protein with carbohydrates helps keep the blood sugar from spiking. I talk all about that on this episode of the Style and Stewardship Podcast.

To make this even healthier you can use coconut sugar for the extra benefit of trace minerals.

• Overripe bananas that have spots are perfect for this recipe and truly help the sweetness without added sugar.
• Having liquid ingredients and eggs at room temperature is really helpful because this recipe uses melted coconut oil. Coconut oil will solidify if the temperature is between 74-76 degrees. So adding cold eggs or milk will make this hard to stir and cause hard pieces of coconut oil to be in your mix.
• Use a silicone brush dipped in the melted coconut oil to grease your muffin pan. You can skip the cooking sprays that have toxic ingredients.
• Coconut sugar has some trace minerals and I use it a lot! You can use coconut sugar use cane sugar which is what I used in this recipe.
• If you have a high-powered blender you can blend about 1 1/4 oats to make your own oat flour.
• I have not tried substituting with flour other than the coconut but you may like this Paleo Banana Blueberry Muffin instead.

*This post may contain affiliate links read disclosures.

Tips for Making Dairy-Free Pumpkin Banana Muffins

Check out the YouTube video:

---

How To Make Gluten-Free Pumpkin Banana Muffins

Melt ¼ cup coconut oil in a microwave-safe bowl for about 20-30. Use a silicone brush to grease 12 muffin tins or 6 large tins. Set aside and reserve the remainder for the recipe.

Take out your eggs and coconut milk and set aside so they come to room temperature.

Add your dry ingredients to a mixing bowl and stir or whisk to combine well.

In a separate bowl mash your banana with the back of a fork, add pumpkin puree and cooled coconut oil, vanilla extract, and eggs stir to combine. 

Add wet ingredients to dry and incorporate fully and add in coconut milk after so that it thins out the mixture. 

*Add unsweetened coconut milk at this step so that the coconut oil doesn’t solidify before you get everything mixed together. 

Bake at 350 degrees for 25 min or until a toothpick comes out clean. Makes 6 large or 12 regular-size muffins.

How To Store Pumpkin Banana Muffins

These muffins last for 7 days for our family but also freeze very well. I store them in the fridge during the week.

You can warm these in the microwave for 15-20 seconds or pack them on the go and they are ready to eat when you are.

If you freeze these muffins try to get out as much air as possible if using freezer bags. Take them out the night before and place them in the fridge to thaw.

Keep in mind banana tends to change in color after being frozen but they are still good to eat as long as they are stored properly.

---