Pumpkin Banana Chocolate Chip Muffins {Gluten-free}

Pumpkin Banana Chocolate Chip Muffins {Gluten-free}


Fall arrives, and my cravings for pumpkin and bread soar.  Put them together and I have the perfect bite for my morning cup of coffee, and something sweet, but still healthy, for my girls.  These pumpkin muffins have been a hit the last couple of weeks.  We just made our third round, and there’s already a handful missing!

Many muffin recipes add refined sugar, and lots of it.  If you want that much sugar, well, might as well have a cupcake.  These muffins are sweetened naturally with maple syrup, bananas, some chocolate chips, and apple sauce, and the oat flour adds lots of protein and fiber.  They are nutritious and filling, but will still add a little sweetness to a meal or snack.

Muffins, especially gluten-free, usually have lots of ingredients and can be a bit intimidating.  I don’t bake often, but when I do it’s almost always muffins, and it’s with at least one of my little sidekicks.  It just makes things more fun having them help out and cover the kitchen in flour.  Yesterday, while my four year old was at school, my two year old and myself rolled up our sleeves and got to work on another batch of pumpkin muffins.  Her favorite part?  Adding the chocolate chips…although, I’m still not sure exactly how many made it into the batter.  The evidence is all over her face…

A few extra chocolate chips here and there certainly isn’t going to hurt.  Now, the glass cinnamon jar she knocked off the counter and landed on my foot…that hurt, but I wouldn’t trade one second of our morning together.  Things are a little messier, and take a bit longer when the kids are in the kitchen, but one day the stories we tell will be about the memories we are making now, so we’ll stay busy and messy making them.

Notes about the recipe, and some time saving tips for baking muffins:

  • The first two times I made these I did not have xantham gum, and most gluten-free flour blends call for xantham gum.  They turned out just fine!  Xantham gum is expensive, about $10 – $12 a bag, and you only need 1 tbsp for this recipe.  If you have it, great, if not, it’s okay!
  • If you are not following a gluten-free diet, substitute the oat and sorghum flours, potato starch, and xantham gum for 2 1/4 cup whole wheat flour.  Once you add the flour, check the consistency of the batter to see if you need more.
  • When you are baking with coconut oil, be sure all the ingredients are room temperature.  If not, the coconut oil will solidify when you add it to the batter.
  • Using fresh pumpkin or butternut squash in this recipe will taste 10x better than canned!  You’ll avoid BPA in cans, additives and preservatives that way, too.  I showed step-by-step how to cook a butternut squash last week.  You would cook a sugar pumpkin the same way.  I used to stock up on canned pumpkin, but after tasting the difference I’ll use fresh every time!
  • If you measure out the dry ingredients first, then you can wipe those clean before reusing with wet ingredients.  If you measure wet ingredients first, you will need to wash and dry the measuring cups, or get another set, so measure the dry ingredients first.
  • Muffins recipes can easily be doubled.  I have not tried doubling this recipe yet, but I would assume like most others you could double it and freeze some for another week.
  • To help speed things up you could always prepare the dry ingredients ahead of time.  Add them all to an airtight container or bag so they are ready when you want to bake.
In my opinion, the best way to serve this muffin is warm with just a little coconut butter on top, a hot cup of coffee close by, and looking out at another beautiful fall morning.
Pumpkin Banana Chocolate Chip Muffins {Gluten-free}
5.0 from 6 reviews
Author: Victoria – Green Plate Rule
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 18
  • 1 1/2 cup pumpkin (or butternut squash) puree — fresh is best for canned will do
  • 2 ripe bananas
  • 3 eggs
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened apple sauce
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1 tbsp xantham gum
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup mini chocolate chips (I used Enjoy Life Foods)
  1. Preheat the oven to 350
  2. In a medium bowl, combine all the dry ingredients.
  3. Using a mixer, mix all the wet ingredients (pumpkin thru vanilla) in a large mixing bowl until well combined.
  4. Slowly add the dry ingredients to the wet ingredients, careful not to over mix.
  5. Fold in the chocolate chips.
  6. Add batter to prepared muffin tin and bake 22 – 25 minutes, until a toothpick inserted into center of a muffin comes out clean.


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22 comments… read them below or add one

Erica Gratton October 12, 2012 at 10:10 am

This sounds so yummy Victoria. Thank you so much for all your wonderful recipes. I love this time of year with all the pumpkin foods. Keep them coming :)


Carrie October 13, 2012 at 12:52 pm

Super excited to try these! Thanks for the recipe and the inspiration :)


Elena October 17, 2012 at 3:45 am

Never tried that! My older girl, who loves banana and chocolate taste, promissed to help me this Sunday and we’ll try it!


Sami Oakley November 14, 2012 at 8:09 am

Mmmm, these look yummy! I know a 4yr old who would love to help me make these :) Your little girl is so adorable by the way. Thanks for the recipe!


Donna November 16, 2012 at 7:32 am

These. are. amazing. :)


mary November 21, 2012 at 8:38 pm

I have really enjoyed your website and this recipe looks great, but my daughter is allergic to eggs (in addition to soy, dairy and peanuts). Do you have any suggestions on the best substitute for eggs in this recipe? Thank you.


greenplaterule November 21, 2012 at 8:58 pm

Mary — I have not tried without eggs yet, but I would suggest trying a chia or flax egg. To replace one egg: 3 tbsp water mixed with 1 tbsp of chia or flax seeds, continue mixing for about 1 minute, until mixed well and there are no clumps. Let it sit for 10 minutes before adding to batter. Multiply that ratio by number of eggs needed. I prefer chia because they are tasteless and do not loose their nutrition when cooked, like flax does. Hope they work well for you!


Cheryl at Healing Healthy January 7, 2013 at 3:25 am

This looks like a wonderful recipe for those of us who love pumpkin all year long!! Your little one in the picture is as cute as cute can be!!! No wonder you want to make super delicious and nutritious food!! Love your blog!


Jay January 8, 2013 at 6:20 pm

Have just come across your website (purely by accident but seriously happy I did!) and firstly want to say thanks for such a great resource for yummy quinoa recipes! I have searched high and low for recipes that are simple and tasty and affordable. Until now my quinoa sat in the pantry as one of those things I must get around to mastering. Within a week of finding your site, its all gone and on the shopping list again! :-) Quick question regarding your muffins, would coconut flour work for these or would it be too heavy? My teenage son has IBS along with a whole host of digestive problems and we are eliminating most types of flour, but coconut flour/ground coconut seems to be fine.

Thanks again for such a cool healthy site!!!


greenplaterule January 8, 2013 at 6:33 pm

Hi Jay,
Glad you found the site! I have not tried these with coconut flour. I worry about using it in muffins since coconut flour sucks up so much moisture . Sorry!


cindy January 18, 2013 at 10:32 pm

can you recommend a substitute for oat flour? although it’s a GF recipe, i have celiac and am sensitive to oats, too :(. sounds great! can’t wait to make it. any suggestions would be helpful.


greenplaterule January 18, 2013 at 10:55 pm

Hi Cindy — if you can use rice flour, it should work well.


Carla L February 11, 2013 at 3:05 pm

These look delicious! I will be attempting to make them this week!


Jo February 13, 2013 at 5:00 pm

What could I substitute the apple sauce with? I am low FODMAP so need to avoid the applesauce! Thanks, Jo


Jennifer Hall February 27, 2013 at 7:08 pm

I’ll have to try this using freshly ground whole wheat flour :)


Carly May 31, 2013 at 1:37 pm

Loved these! Thanks tons for all your fab recipes- I have celiacs and we eat a pretty close to paleo diet…these we delish!
I also cooked some as drop cookies- yummy!


Courtnay January 8, 2014 at 7:55 pm

Am i ever glad i came across your site. Such inspiring recipes. I was wondering if Almond flour would work in place of the flour and potato starch?



Amber January 12, 2014 at 8:11 pm

Can this recipe be frozen and used later if you make more then you’d like?


greenplaterule January 13, 2014 at 12:05 pm

It sure can, Amber.


Kari February 18, 2014 at 11:02 pm

These turned out great! Love the flavor! Thanks!


NC November 14, 2014 at 5:01 pm

I am making this right now with homemade pumpkin puree, I can’t wait to try them! Thanks for sharing your recipe :)


JennHA May 31, 2015 at 10:02 am

These immediately became a family favourite! I am working with my 6 yr old to make our fourth batch. Pumpkin is usually for fall, but having saved some pumpkin it makes a great treat on a cool Spring day, too!


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