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Pumpkin & Banana Muffins

5 minutes + 20 minutes 12 Servings

These yummy muffins are suitable for kids or adults alike. They are free from refined sugars and can easily be made without any gluten.

75g Butter* (at room temperature)

25g Coconut Sugar*

2 Eggs or flax eggs*

125g Self-raising Flour* (or Plain Flour*/ GF Plain Flour*)

1 tsp Baking Powder*

75g Natural Yoghurt* (or 50ml Nut Milk*)

1 Ripe Banana

100g Butternut Squash or Pumpkin, peeled & grated

1 tsp Cinnamon*

1 tsp Nutmeg*

25g Pumpkin Seeds*

All ingredients with an * can be found at Scoop Wholefoods



  1. Preheat the oven to 180C. Line the muffin tin with paper cases.
  2. Place all the ingredients, except the pumpkin seeds, into a bowl and whisk with an electric hand-held whisk until well-combined.
  3. Spoon the mixture into the paper cases and sprinkle with pumpkin seeds.
  4. Bake in the oven for 15-20 minutes or until well-risen and light and golden.

These can be stored in an airtight container for 3-4 days.