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Gluten-Free Pumpkin Banana Muffins

Adapted from by Antonia Harvey P.Dt




  • Preheat the oven to 350F. Lightly grease muffin tins or line with muffin papers.

  • Thoroughly combine all dry ingredients in a small bowl.

  • Whisk together all wet ingredients in a large bowl.

  • Pour the dry ingredients into the wet ingredients and gently combine with a rubber spatula. 

  • Spoon the batter into the prepared muffin tins, filling each muffin cup about 3/4 full.

  • If any muffin cups are not filled with batter, fill halfway with water.

  • Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean.

  • Remove from oven and let stand for 5 minutes before removing muffins from the muffin tin and cooling on a wire rack.

  • Consider freezing the muffins if they will not be eaten within two days.


* Robin Hood Nutri Flour Blend Gluten Free was used in the testing of this recipe.



1 3/4 - 2 cups gluten-free flour*

1/2 cup brown sugar, packed

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1 3/4 tsp xanthan gum


2 large bananas, mashed

1 cup canned pumpkin puree

1/4 cup canola oil

2 eggs

1 tsp vanilla extract

Makes: approximately 15 muffins

These muffins are so moist and soft it's hard to believe they are gluten-free.


The trick to this recipe and any gluten-free baking is using a binder--in this case, xanthan gum. 

Did you know?

Xanthan gum is a plant-based thickening and stabilizing agent. Using it or other binders in gluten-free baking helps prevent a crumbly product, a common problem when gluten is not there to provide its strength and elasticity.


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