Paleo Pumpkin-Banana Nut Muffins

Jackie’s tips:

Toasting nuts is optional, but I really like the flavor it brings out in the nuts so I think, it’s worth it!  See how to toast nuts here.

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  • 1. Preheat oven to 350
  • 2. Prepare a 12 cup muffin tin with baking papers. I like these
  • 3. Add walnuts to a small saute pan on medium heat. Stir frequently for 5 minutes and then move to a cutting board to cool.
  • 4. In a large mixing bowl add almond flour, baking soda, sea salt, pumpkin spice and whisk together
  • 5. In a separate medium sized mixing bowl add eggs and whisk vigorously
  • 6. Warm honey in microwave for 10 seconds and add to eggs
  • 7. Add wet ingredients to dry and mix well
  • 8. Fold in pumpkin and mashed banana
  • 9. Fold in walnuts
  • 10. Fill baking cups 2/3 full and top with toasted walnuts
  • 11. Bake for 22-25 minutes or until tester is almost clean
  • 12. Remove from oven and let cool a bit and then transfer to a cooling rack
  • 13. Store on counter for 2-3 days and then transfer to fridge
  • 14. These muffins will freeze nicely too

About Chef


I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...