Pumpkin Banana Spiced Muffins

Muffins that basically count as a serve of vegetables? Yes please! I whipped up these little gems a couple of days ago from some leftover pumpkin and odd bits we had around the house. Pumpkin has a beautiful, sweet and soft flavour which is surprisingly good in baked goods, and when combined with banana it essentially tastes like banana bread.

The bonus here is that this recipe is naturally pretty low in sugar, with only a little bit of honey (which you could probably omit if you were really trying to keep fructose to a minimum). They are also loaded with good fats courtesy of the almond meal, eggs and coconut flour, and make the perfect morning or afternoon tea snack - guilt free, of course! 


Pumpkin Banana Spiced Muffins


  • 1 ripe banana
  • 2 cups pumpkin, chopped and roasted
  • 2 large, free-range eggs
  • 2 Tbsp raw honey
  • 1 cup almond meal
  • 2 Tbsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda


  1. Preheat oven to 180C. Line 12 muffin trays with paper muffin cases. Place the diced pumpkin in a baking tray and mix with about 1 Tbsp coconut oil. Roast in oven for 45 minutes or until soft.
  2. Once cooled, transfer the pumpkin to a blender/food processor and blend until smooth. Add the banana, eggs, honey and spices and blend to combine.
  3. Pour the blended mixture into a bowl and stir through the remaining dry ingredients (almond meal, coconut flour, baking powder and bicarb soda). 
  4. Using a spoon evenly fill the 12 muffin cases with the mixture. Place in the oven and bake for 15-20 minutes or until golden brown and firm to touch. Remove and allow to cool. Store in an airtight container in the fridge.

Serving Suggestion: these taste great when warmed and topped with a little organic, grass-fed butter, or some coconut cream/yogurt. 

Would love to hear your thoughts on this recipe!

Love, Erica x