Pumpkin Banana Date Muffins

These little muffins are the perfect size for tiny hands, and you don't have to worry about dealing with a toddler with a sugar high afterwards.

Course Bread, Muffin, Snack
Cuisine Healthy
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 mini muffins


  • 1 cup almond flour
  • 3/4 cup sprouted spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 1/3 cup coconut oil
  • 1/4 cup organic cane sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 large banana, mashed
  • 3/4 cup dates, pitted and chopped


  1. Preheat the oven to 375 celsius. Grease your muffin tin with coconut oil (a silicone pastry brush makes this much easier).

  2. In a medium-sized bowl, mix the almond and spelt flours with baking powder, soda, salt, and spices.

  3. In a large bowl, blend the coconut oil and sugar. Add the eggs and whisk together. Then add the pumpkin and banana, mixing well.

  4. Add the dry ingredients to the wet, mixing well. Add the chopped dates and fold in.

  5. Spoon the batter into the oiled muffin cups. Bake for 8-10 minutes, until golden brown, and a toothpick comes out clean when inserted into one of the muffins. Let muffins cool for 3-5 minutes before taking them out.

Recipe Notes

Tip: if you're strapped for time, break up the prep work and chop the dates before hand.