GF Pumpkin and Banana Muffins

These muffins are not only gluten free, but they are SO nutrient dense. High in protein from the chickpea flour, almond meal, egg and greek yoghurt AND full of vegetables from the pumpkin these muffins make the best snack or even a small meal! Also great for mama to snack on, especially great one-handed postpartum snack when breastfeeding!!

GF Pumpkin + Banana Muffins

Jane Houston
GF | RSF – Can be DF
Course 3 meals a day, Baby Led Weaning, BLW, Snack
Servings 12 muffins


  • 1 Muffin tray
  • 1 Bowls
  • 1 Whisk
  • 1 Spatula


  • 1/2 cup yoghurt dairy or coconut
  • 1 large ripe spotty banana 
  • 1/3 cup pumpkin roasted + mashed
  • 1 egg
  • 1/2 cup almond meal
  • 1/2 cup  cassava flour
  • 1/2 cup chickpea (besan) flour 
  • 2 tbsp coconut oil 
  • 1 tsp baking powder 
  • 2-3 tbsp honey (omit honey under 12 months)
  • 1 tsp cinnamon


  • Preheat the oven to 170 degrees 
  • Dice the pumpkin and bake for roughly 25 minutes until soft 
  • Line a muffin tray with muffin papers 
  • Take out a medium sized bowl and add in the chickpea flour, cassava flour, almond meal, baking powder and cinnamon. Mix gently to combine 
  • In a separate bowl, mash in the ripe banana and also add in the yoghurt, whisked egg, honey and melted coconut oil. Mix well to combine 
  • Once the pumpkin has cooked, mash it and allow it to cool for a moment before adding it into the wet ingredients
  • Pour the wet ingredients into the dry ingredients and mix until smooth 
  • Begin spooning the mixture into the muffin papers and top each muffin with an almond (omit for younger children/toddlers not yet consuming whole nuts) 
  • Place the tray into the oven and bake for roughly 15-20 minutes until slightly golden on top and cooked within. If you insert a skewer into one muffin you will know it is cooked if it comes out clean 


Able to be frozen: yes
Age Appropriate: 3 meals+ – When tolerating all the allergens (contains egg, tree nuts, dairy)
Recipe for Boob to Food by Jane Houston 
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