These pumpkin banana mini muffins are the best recipe for when you have leftover pumpkin puree and bananas ready to bake. They are the cutest little bites, are incredibly moist and full of flavor. Additionally, they are gluten free, dairy free and refined sugar free!
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I don’t know about everyone else, but I am all for pumpkin still. Pumpkin puree is a fantastic addition to all baked goods, flavor and texture wise. Typically you can use pumpkin puree as a substitute in most recipes for oil. Pumpkin also packs a lot of good nutritional value, including…
- Vitamin A
- Vitamin C
- and more!
And let’s not forget about banana. In my house, it is a rare occasion that there are bananas left at the end of the week that are perfectly over ripe for baking. Most of the time, the bananas are eaten whole or blended into a smoothie before I can get my hands on them. Luckily for me, there was one sneaky banana left. Which means, I could make these one banana muffins! And just like pumpkin, bananas also provide a good source of several vitamins and minerals, including…
- Vitamin B6
- Vitamin C
- Fiber and more!
SO… what will you need to make these pumpkin banana mini muffins?
- Pumpkin Puree (not pumpkin pie filling)
- Nut Butter
- Egg whites
- Almond Flour
- Maple Syrup
- Pumpkin Pie Spice
- Baking Powder
What if I don’t have a mini muffin tray:
If you don’t have a mini muffin or tart tray, you can make these full size. This recipe should yield around 10 full muffins (21-22 mini) and adjust the baking time to 18-20 minutes.
Can I make any substitutions or add more ingredients?
- Almond Flour: I personally cannot recommend an equal substitute to almond flour, as it is a denser flour compared to oat or all-purpose because of the almond’s fat content. If you do want to test with another flour, please let me know in the comments!
- Pumpkin Puree: this is a key ingredient for the flavor or this muffin but you could use applesauce or greek yogurt to yield a similar textured muffin.
- Nut Butter: any nut, seed or alternative butter will work here. I have used almond and cashew butter in batches, as well as Granola Butter, which is a nut free alternative! Check it out here.
- Egg Whites: you can use 1 flax egg as a replacement for the 2 egg whites
- Maple Syrup: any liquid sugar will work. These aren’t on the sweet side so if you want to increase the sugar quantity, go ahead.
Need more muffins to try? Check these out!
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Ready to bake these mini muffins?!
Pumpkin Banana Mini Muffins
- Mini Muffin Tray
- 1/2 cup pumpkin puree
- 1 banana mashed
- 1/2 cup almond butter sub any nut/seed or alternative butter
- 2 egg whites
- 3 tbsp maple syrup
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1 tsp pumpkin spice mix
- 1 tsp vanilla
- 1 tsp baking soda
- Preheat the oven to 350 degrees Fahrenheit
- In a mixing bowl, mash over ripe banana. Then add in pumpkin puree, egg whites, almond butter, maple syrup, vanilla, cinnamon and pumpkin spice. Whisk together until well combined.
- Then add in baking powder and almond flour. Mix until both are incorporated into the batter.
- Using a mini cookie scoop or spoon, fill each mini muffin 3/4 of the way up. If using a metal tray, spray with coconut oil prior to adding in the mixture or line with mini cupcake/muffin liners.
- Bake at 350 for 15-16 minutes.
- you can substitute the almond butter with any nut, seed or alternative butter such as Granola Butter