Pumpkin Banana Streusel Muffins [Gluten, Dairy & Refined Sugar Free]

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Since it is officially fall in the PNW, I am now in full support of pumpkin season and what better way to kick off fall than with pumpkin banana streusel muffins? Most pumpkin muffins you buy at coffee shops are loaded with sugar and other artificial ingredients you don’t want to be putting in your body. Not these babies! These are sweetened with banana and just 1/4 cup of maple syrup, plus two tablespoons of coconut sugar if you add the streusel. The streusel is, of course, optional though.

I got inspiration for this recipe from a recipe for pumpkin banana muffins from Mile High Mitts that I tried a while back. I altered the recipe to fit my dietary needs, etc. and later added the streusel topping. Thank you Chelsea at Mile High Mitts for the recipe!

Oat Flour

A lot of people who are sensitive to gluten are also sensitive to oats. Oats themselves do not contain gluten. However, they are easily cross contaminated, either in the field or the packaging and processing plant. There are certified gluten free oats and many people do fine with these, but many don’t. So use whatever flour you like, regular flour is of course fine too! If you have oats, but no oat flour, you can easily make it! Just put a little less than 2 cups of oats in your blender and blend until powdery. This is what I do, I never buy oat flour from the store.

Looking for more fall recipes, check out these:

Healthier Homemade Pumpkin Spice (Latte) Sauce & Coffee Creamer [Paleo]

The Best Fudgy Flourless Brownies- [Paleo & Vegan]

Gluten and Dairy Free Banana Oat Blender Muffins

Baked Berry Oatmeal Squares (Gluten, Dairy & Refined Sugar Free)

Yield: 12 muffins

Pumpkin Banana Streusel Muffins (Gluten, Dairy & Refined Sugar Free)

Print

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

Muffins:

• 1 3/4 cup gluten free oat flour (or GF flour of your choice)
• 2 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. gluten free and aluminum free baking powder
• 2 mashed bananas
• 3/4 cup of organic pumpkin purée
• 1/4 cup pure maple syrup
• 2 pasture raised eggs
• 1 tsp. organic vanilla extract
• 1/2 cup pecans- chopped

Streusel

• 2 Tbsp. coconut sugar (maple sugar or monk fruit works too)
• 1.5 Tbsp. coconut oil or dairy free butter
• 1/2 tsp pumpkin pie spice
• 1/2 cup pecans- chopped
• 1/8 tsp. salt

Optional

• Organic Maple Butter

Instructions

1. Preheat oven to 350°. Grease muffin tin with coconut oil, set aside.
2. Mix dry ingredients together in large bowl, leaving pecans out. Mix wet ingredients in medium size bowl. Mix streusel ingredients in small bowl.
3. Mix wet ingredients with dry ingredients together just until everything is well mixed, fold in 1/2 cup of pecans.
4. Portion batter into muffin tin, about 1/4 cup per muffin for a dozen muffins.
5. Top each muffin with streusel and press streusel lightly into the top of the batter.
6. Bake for about 20 minutes.
7. Let cool for about 5 minutes, top with maple butter if you want and enjoy!

Notes

Nutrition below based on use of oat flour and coconut sugar.

See also  Vegan Blackberry Cobbler (Gluten & Refined Sugar Free)

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