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  • Liz Hoobchaak

Banana Pumpkin Muffins with a Butter Walnut Streusel

Updated: Nov 6, 2022

These muffins bring out all the fall flavors of pumpkin and warm spices. The walnut streusel adds a nice buttery crunch on top. They are gluten and grain free and are sweetened with only banana, dates and a bit of honey.

The addition of coconut flour is crucial to avoid these muffins being too mushy due to the added pumpkin purée. The coconut flour absorbs some of the extra moisture to give almond flour-baked goods a better texture. It is also a great source of added insoluble fiber which promotes a healthy digestive system.


4 ripe bananas

2 eggs

3 dates, pitted

1/4 cup honey

1 tbsp vanilla extract

3 tbsp butter, melted

3/4 cup pumpkin purée

1/2 cup walnuts

2 cups almond flour

1/3 cup coconut flour

1/2 tsp baking soda

1 tsp cinnamon

1 tsp allspice

1/4 tsp nutmeg

1/2 tsp salt

For the Streusel:

1/3 cup walnuts, chopped

1 tbsp butter, melted

1 tbsp honey


  1. Preheat oven to 350ºF. Line muffin tray with paper muffin liners.

  2. Add bananas, eggs, dates, honey, vanilla, walnuts and pumpkin purée to a high speed blender and blend until smooth.

  3. Add all dry ingredients to a bowl and stir to incorporate.

  4. Add the wet ingredients, including the melted butter, to the dry ingredients and whisk to form a smooth batter.

  5. For the walnut streusel, melt the butter and honey in a small pan on the stove, stir in chopped walnut pieces.

  6. Fill batter in muffin tins about 3/4 way full. Spoon the streusel on top of muffins.

  7. Bake for 25-30 minutes until golden brown on top. Enjoy!

Recipe yields one dozen muffins.

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