These Pumpkin Banana Muffins are the perfect amount of sweet and satisfying making them an excellent morning meal option.
Muffins just scream relaxing morning on the weekend to me…anyone with me on that one?
Recently, I’ve been working on refining my morning routine on the weekdays AND the weekends.
My usual habit is get up, do a few stretches, change into my workout gear, grab a bit of homemade cold brew and possibly a snack bite (depending on if I wake up hungry or not), then I immediately sit down to my computer and start responding to e-mails, working on school projects, blog stuff, etc…I then go workout, come home, eat breakfast, shower, and get back to work at the computer…
AH! Too much time at the computer if you ask me!
Here is my new and improved morning routine:
do a few stretches, change into my workout gear, meditate, grab a bit of homemade cold brew and possibly a snack bite, read The Skimm, workout, shower, eat breakfast, THEN get to work.
Honestly, easing into my day like this is helping me to focus better during the day and feel more productive. I’m thinking this change is for the better.
Revamping my morning to start with a bit of self care totally makes me think of slow Saturday or Sunday mornings growing up when I or my mom would whip up a tasty batch of muffins 🙂
These muffins are full of pumpkin, banana and maple syrup for a touch of sweetness, and they are made with a blend of almond, coconut, and tapioca flour making them nice and light.
They taste wonderful, freeze well (perfect for those mornings when things move more quickly!), and they are totally satisfying.
Slow down your morning with some Pumpkin Banana Muffins. Click To Tweet
If you make these Pumpkin Banana Muffins, tag them on instagram with #trebleinthekitchen so I can see!
- ¾ cup almond flour
- ¾ cup coconut flour
- ¼ cup + 2 Tbsp tapioca flour
- 1½ tsp pumpkin pie spice
- 1½ tsp baking soda
- ¾ tsp sea salt
- 3 eggs
- 2 Tbsp maple syrup
- ¼ cup almond oil (or other light tasting oil)
- 3 Tbsp unsweetened almond milk
- 1½ tsp vanilla extract
- 1 tsp apple cider vinegar
- 1½ cup mashed banana (about 3 bananas)
- ½ cup canned pumpkin puree (not pumpkin pie puree)
- Preheat the oven to 350 degrees fahrenheit and line a 12 piece muffin tin with muffin liners.
- In a large bowl, mix the dry ingredients together thoroughly (almond flour, coconut flour, tapioca flour, pumpkin pie spice, baking soda, and sea salt).
- In a separate bowl, whisk together the wet ingredients (eggs, maple syrup, almond oil, almond milk, vanilla extract, apple cider vinegar, banana, and pumpkin).
- Combine both the wet and the dry mixture and mix until combined.
- Divide the batter evenly in the prepared muffin tin.
- Bake at 350 degrees for 30-40 minutes (a toothpick inserted into the center of the muffin should come out clean or with just a few crumbs).
Question of the Day:
- What’s in your morning routine?