Pumpkin Pie Banana Nut Muffins
Sometimes I develop recipes for friends (like Paleo-friendly Chicken Pot Pie and Dark Chocolate Chip Walnut Cookies) and other times I develop recipes just because I think they sound delicious. This is one of those occasions.
Necessity is the mother of invention, yes? Well, one day, I NEEDED a muffin. I also needed that muffin to include pumpkin. You know how it is.
I surveyed my pantry, refrigerator, and freezer and pulled out all the delicious things. I had a few cans of organic pumpkin puree, all my baking staples, and a big bag of frozen over-ripe bananas (any banana that is “almost too brown” gets peeled and chucked in the freezer bag). Suddenly, a brilliant idea hit me! What if two of my most favorite foods, pumpkin pie and a banana nut muffin, had a baby? Now that would be something.
I got to work and stumbled upon my new favorite muffin.
These little tasty morsels are aptly named as they have a fabulous pumpkin pie-like texture (nice and moist) with a flavor and nutty crunch like that of a banana nut. So much win.
If you follow me on Instagram and/or Facebook, you may remember when I asked if you preferred a moist muffin or a more dry muffin. Votes for a pie-like moist muffin won by a landslide, but because a good number of you voted for the dry version, I also started hunting for an alternative. There’s a great new dry cake & muffin mix company on our Paleo block called Simple Mills! Their “pumpkin muffin mix” is absolutely fabulous and is sure to satisfy your craving for a more dry muffin. An exclusive discount code is coming to this week’s newsletter, so keep your eyes peeled!
If you’re not already on the list, you can sign up HERE.
Pumpkin Pie Banana Nut Muffins
- 1 cup overripe banana, mashed (1-2 bananas worth)
- 15 ounces pure canned pumpkin (1 and 1/2 cups)
- 3 eggs, room temperature
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 2 teaspoons lemon juice (may substitute apple cider vinegar)
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 tablespoon coconut flour
- 2 tablespoons pumpkin pie spice (see below for recipe)
- 1/2 teaspoon baking soda
- 1/2 cup pecans, chopped
Homemade Pumpkin Pie Spice (makes 2 tablespoons)
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- Using a hand or stand mixer, cream the mashed bananas, pumpkin, and eggs together until smooth.
- Add the maple syrup, coconut oil, lemon juice, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, and baking soda until it's even and you've broken all the clumps.
- Adding about 1/2 cup at a time, sprinkle the dry ingredients into the wet and stir or mix until smooth. Continue for the entire batch.
- Line a muffin tin with either paper liners or rub liberally with butter. Spoon the batter evenly into 18 liners, filling about 3/4 full. Sprinkle each muffin with about 1 teaspoon of chopped pecans.
- Bake at 350 F for 22 to 25 minutes, or until a toothpick comes out clean.