Looking for a tasty hormone-healthy breakfast? Try these delicious Gluten-Free Pumpkin Banana Muffins. They also happen to be vegan and topped with cinnamon sugar.
It’s pumpkin season (my favorite season) and today, I’m sharing an easy meal prep breakfast that is also hormone and blood sugar balance friendly. Be prepared for your kitchen to smell amazing. It’s my favorite part besides eating the goods.
To keep your blood sugar balanced, it’s loaded with veggies (pumpkin) and fiber, protein from the scoop of protein powder, and healthy fat from coconut oil.
Hormone Healthy Ingredients
- Pumpkin is loaded with fiber, antioxidants, and fertility-boosting vitamins and minerals such as vitamins A, C, and zinc.
- Cinnamon has been linked to better stable blood sugar balance and lower insulin which is crucial for hormone balance
- Coconut oil is needed for optimal sex hormone production
- Pumpkin seeds contain essential vitamins, minerals, fatty acids, and nutrients that support hormone regulation.
Other Ingredients Needed
- gluten-free flour, I like King Arthur
- pumpkin spice
- baking powder
- baking soda
- vanilla protein powder
- salt
- bananas
- maple syrup
- coconut sugar
- vanilla extract
You can purchase most of the pantry staple items from Thrive Market: Get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).
Storing
Store in an airtight container and enjoy for 3 days. I like to store half of my muffins in the freezer to enjoy on other busy mornings. This will keep for 6 months and then just reheat as needed.
Related Recipes
- Vegan Blueberry Cardamom Muffins
- Easy Pumpkin Overnight Oats
- Gluten-Free Pumpkin DUtch Baby
- Pumpkin Cream Cheese swirl Muffins
- Baked Paleo Apple Cider Donuts
- Gluten-Free Spirulina Matcha Donuts
- Vegan Superfood Banana Muffins
- Vegan Chai-Spiced Pancakes
- Easy Baked Chai Spiced Donuts
I hope you give these tasty muffins a try. Let me know what you think by commenting below.
Natalie
Gluten-Free Pumpkin Banana Muffins
Gluten-Free Pumpkin Banana Muffins
Ingredients
- DRY INGREDIENTS
- 1 ½ cups gluten-free 1:1 baking flour
- 1 tsp pumpkin spice
- 1 ½ tsp baking powder
- 1 scoop vanilla protein powder or neutral flavor
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup raw pumpkin seeds plus more for topping
- WET INGREDIENTS
- 2 ripe bananas mashed well
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 tbsp almond milk
- 1 tsp vanilla extract
- CINNAMON SUGAR
- 1 tsp coconut sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°
- Add the muffin paper and spray with non-stick spray.
- In a large bowl, add all the dry ingredients and whisk well.
- In a largeer bowl, add all the wet ingredients and whisk well.
- Add the dry ingreients to the wet and mix well.
- Scoop out even amounts of the batter and add them to your muffin tins.
- Top with a sprinkle of the cinnamon sugar mix and more pumpkin seeds.
- Bake for about 30-35 minutes depending on our oven.
- Enjoy!
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.