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Homemade flourless pumpkin muffins with a warm spice aroma

Flourless Pumpkin Banana Muffins

These easy-to-make muffins combine pumpkin and banana for a moist, flavorful breakfast treat without the need for flour or special equipment.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup pumpkin puree Brings moisture and pumpkin flavor.
  • 2 pieces ripe bananas Should be soft and spotted for sweetness.
  • 1/2 cup almond butter Provides richness and structure.
  • 1/4 cup honey or maple syrup For sweetness; use honey for richness or maple for lightness.
  • 1 teaspoon vanilla extract Enhances sweetness and flavor.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon pumpkin spice Provides warm autumn flavor.
  • 1/4 teaspoon salt Balances sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a medium bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps.
  3. Mix in the pumpkin puree, almond butter, honey or maple syrup, and vanilla until the batter is glossy and uniform.
  4. Sprinkle in the baking soda, pumpkin spice, and salt, then stir until just combined.
  5. Spoon the batter into the lined muffin tin, filling each cup about 2/3 full.
  6. Bake for 15-18 minutes, until the tops are set and a toothpick comes out clean.
  7. Let muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure bananas are ripe, mix almond butter thoroughly into batter, and avoid overfilling muffin cups. Allow to cool before serving for optimal texture.