Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins

Fall mornings just got better with my Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins. Gluten free flour is combined with almond flour along with spices and extra sweet and ripe bananas. 

This vegan gluten free muffin is perfect as a light breakfast, snack or holiday brunch. 

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Why you will love this recipe

1. These gluten free pumkpin muffins are moist and packed with cozy pumpkin spice flavors. 
2. They are topped with chocolate chip muffins!
3. These vegan pumpkin muffins freeze well. They are perfect for a quick after school or afternoon snack. 

Be sure to check out these other delicious muffins: The Softest Gluten Free Nutella Pumpkin Muffins, Moist Vegan Banana Blueberry Breakfast Muffins and Strawberry Chocolate Chip Muffins.

Ingredients

• Gluten free flour blend.  Use 1:1 all purpose gluten free flour with the xantham gum already mixed in.
• Almond flour.
• Baking powder.
• Baking soda.
• Organic cane sugar. If you want to avoid refined sugar, maple syrup, apple sauce, coconut sugar or honey could work. Please note, I haven’t recipe tested this gluten free pumpkin muffin with those substitutes.
• Fine sea salt.
• Pumpkin Pie Seasoning Spice. I like to use Flavor God. 
• Bananas. Use very ripe bananas.
• Coconut milk. I recommend So Delicious Brand for baking. 
• Extra virgin olive oil.
• 72% Cacao Chocolate Chips. 

How to make these Dairy Free Gluten Free Muffins 

1. Start with preheatingthe oven at 375 degrees F. 

2. Mix all the dry ingredients in a large bowl. 

3. In a separate bowl, mash up the bananas. Then add the coconut milk and olive oil.

4. Whisk together gently and combine to the dry ingredients. 

5. Line a muffin tin with cupcake liners and using a ice cream scoop or spoon, divide the batter evenly between the 12 cups. Sprinkle the chocolate chips on top.

6. Bake for 20 minutes, remove and let cool. 

Helpful tips

• You can add a cream cheese frosting on top. You can purchase vegan cream cheese at your local supermarket. 

• This pumpkin muffins recipe is made with pumpkin spice. 

• The Pumpkin Pie Seasoning Spice I use is from Flavor God.  If you don’t have this exact spice or you don’t have regular pumpkin pie spice, you can leave it out. The flavor is so subtle so I would just enjoy the banana flavors and of course the chocolate!

• To get more of a pumpkin taste, you can replace the bananas with canned pumpkin puree.

Serving suggestions and alternatives 

You can substitute the olive oil for coconut oil. If dairy isn’t an issue for you, replace the coconut milk with any kind of milk and you can replace with any chocolate chips that you have on hand.

Other gluten free flours you can try are oat flour, tapioca starch, sweet rice flour, buckwheat and brown rice flour. 

For the organic cane sugar, replace with brown sugar or coconut sugar. 

Storing instructions for Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins

Store muffins in an airtight container for up to 3 days in room temperature. You can freeze the muffins in a freezer safe container or zip lock bag and store for up to 3 months. 

Recipe inspiration

When October rolls around, I always crave pumpkin everything. It’s hard to find healthy pumpkin muffins or even gluten free pumpkin muffins at my local coffee shops. I wanted to create pumpkin spice muffins that were tasty and allergy friendly.  

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