Pumpkin Banana Muffins (Gluten/Egg/Dairy Free)



6 overripe bananas

15 ounce can pumpkin (I like this kind)

2/3 cup coconut oil, softened or melted

1 cup honey or pure maple syrup

3 teaspoons vanilla

4 cups oat flour (I like this kind)

2 teaspoons baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon Real Salt

1 teaspoon each: cinnamon, ginger, pumpkin pie spice

Mix-ins of choice (optional): Pecans, peeled and diced apple, wild blueberries, mini chocolate chips


1. Using a stand mixer, potato masher, or fork mash bananas until smooth. Add pumpkin and coconut oil and stir until well combined. Stir in honey or maple syrup and vanilla. 

2. Combine dry ingredients. Add them to banana-pumpkin mixture and stir until all ingredients are thoroughly incorporated. Stir in mix-ins if adding.

3. Add batter to parchment lined muffin cups.  Makes 2 dozen muffins.  Bake in a 350 degree oven for 27-30 minutes. Remove from oven and allow to cool for 10 minutes before transferring to a cooling rack. Store in an airtight container. Eat within two days. Freezes well.