Paleo Pumpkin-Banana Nut Muffins

Prep Time: 15 minutes | Cook Time: 23 minutes | Yield: 12

Jackie’s Tips

Toasting nuts is optional, but I really like the flavor it brings out in the nuts so I think, it’s worth it!  See how to toast nuts here.

  • 3 cups finely ground blanched almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp. pumpkin pie spice
  • 3 large eggs
  • 1/3 cup honey
  • 1/2 cup organic pureed pumpkin-this is my favorite pumpkin puree
  • 1 very ripe mashed banana
  • 1/3 cup toasted chopped walnuts (little extra for topping)
  • 1 cup love (not optional)
  1. Preheat oven to 350
  2. Prepare a 12 cup muffin tin with baking papers. I like these
  3. Add walnuts to a small saute pan on medium heat. Stir frequently for 5 minutes and then move to a cutting board to cool.
  4. In a large mixing bowl add almond flour, baking soda, sea salt, pumpkin spice and whisk together
  5. In a separate medium sized mixing bowl add eggs and whisk vigorously
  6. Warm honey in microwave for 10 seconds and add to eggs
  7. Add wet ingredients to dry and mix well
  8. Fold in pumpkin and mashed banana
  9. Fold in walnuts
  10. Fill baking cups 2/3 full and top with toasted walnuts
  11. Bake for 22-25 minutes or until tester is almost clean
  12. Remove from oven and let cool a bit and then transfer to a cooling rack
  13. Store on counter for 2-3 days and then transfer to fridge
  14. These muffins will freeze nicely too
Macros: (Serving 1 Muffin)
  • Calories 242
  • Protein: 8 gm
  • Net Carbs: 14 gm
  • Fat: 18 gm

Recipe by Jackie Caldwell.


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