Banana-Pumpkin Mini Muffins

I have tweaked this recipe over time and it’s now at a point where I think it’s perfect, so I’ll share it! These are gluten-free, dairy-free, and sugar-free – and DELICIOUS!

Yield: 24 mini muffins


  • 2c. gluten-free flour
  • 1/3c. milled flax seed or ground nuts (e.g. almond “flour”)
  • 1 egg OR a vegan egg replacement (soak 1/8 c. milled flax seed in 1/3 c. of water for 3 minutes)
  • 1 t. Xantham gum
  •  1t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 3 over-ripe, mashed bananas
  • 1/2 cup honey
  • 1 c. pumpkin purree (can also use applesauce, date puree or prune puree – baby food works)
  • 1/2 c. canola oil
  • Whole flax seeds or chia


  1. Prepare egg replacement, if using.
  2. Preheat oven to 375-degrees and spray mini-muffin tins with oil.
  3. Combine dry ingredients in a large bowl.
  4. Combine wet ingredients, including bananas, in a small bowl.
  5. Add wet to dry and mix until combined.
  6. Drop by tablespoons into prepared mini-muffin tins, filling to the brim.
  7. Sprinkle with whole fax seeds or chia.
  8. Bake 13-15 minutes, or until a toothpick comes out clean.

Serve warm or freeze in airtight container.