Paleo Pumpkin Banana Muffins

From the Kitchen of: Michelle Rowley Vechinsky '94
Category: Breakfast and Brunch


2 1/4 c. almond flour
1/4 c. coconut flour
1/2 t. sea salt
2 t. pumpkin pie spice
1 t. cinnamon
1 t. baking soda

1 c. pumpkin
3/4 - 1 c. mashed bananas (about 2 overripe bananas)
1/2 c. maple syrup or sweetener of your choice (monk fruit or swerve)
1/3 c. applesauce
2 large eggs, slightly beaten
1 t. vanilla
Blend these wet ingredients well.

2 T. sweetener (powdered swerve works well)
1/2 t. cinnamon
1/2 t. pumpkin pie spice


In a large bowl, mix dry ingredients and set aside. In a separate bowl, blend wet ingredients together. Slowly add dry ingredients to wet ingredients and mix well. Spray or line 12 large muffin cups and fill 2/3 full. Mixture will be moist. Sprinkle topping mixture over each muffin before baking. Bake at 350 degrees for 25-35 minutes.

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