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–+ servings
pumpkin banana mini muffins

Pumpkin Banana Mini Muffins

Natalie Mitchell
These delicious and healthy pumpkin banana mini muffins are so easy to make, gluten free, dairy free, oil free and refined sugar free
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Dessert
Servings 21 mini muffins

Equipment

  • Mini Muffin Tray

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  1. you can substitute the almond butter with any nut, seed or alternative butter such as Granola Butter

Nutrition

Serving: 1mini muffin | Calories: 60kcal | Carbohydrates: 5.3g | Protein: 1.8g | Fat: 3.8g | Potassium: 31.6mg | Sugar: 3.1g
Keyword baked good, baking, banana, breakfast, gluten free, muffins, pumpkin
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!