Fall Harvest Muffins Recipe

Name: Fall Harvest Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup Bob's Red Mill GF 1-to1 Baking Flour; 2 teaspoons GF Baking Powder; 1/2 teaspoon Salt; 1 teaspoon Vanilla Bean Powder; 3 Bananas - large, overripe; 1 Pumpkin puree - organic; 1/2 cup Coconut oil; 2 Eggs - large; 1/2 cup Vanilla Nutpod; 1/8 cup Pumpkin pie spice; 3 Apples - medium, peeled and diced; 3 Walnuts (or pecans) - handfuls - crushed; 3 GF oats - handfuls; 1 cup Raisins

Servings: persons

2 cup Bob's Red Mill GF 1-to1 Baking Flour
2 teaspoons GF Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla Bean Powder
3 Bananas - large, overripe
1 Pumpkin puree - organic
1/2 cup Coconut oil
2 Eggs - large
1/2 cup Vanilla Nutpod
1/8 cup Pumpkin pie spice
3 Apples - medium, peeled and diced
3 Walnuts (or pecans) - handfuls - crushed
3 GF oats - handfuls
1 cup Raisins

1
Preheat oven to 425 degrees.
2
Grease muffin tin with coconut oil spray.
3
Whisk together flour, baking powder, salt and vanilla bean powder in a large bowl. Set aside.
4
In a standing mixer, cream bananas, pumpkin puree and coconut oil. Mix until light and fluffy.
5
Add in eggs (or whites) one at a time, beating well after each.
6
Pour in half of flour mixture. Mix until just blended.
7
Pour in Nutpod. Mix until combined.
8
Add remaining flour mixture. Mix until smooth.
9
Mix in pumpkin pie spice.
10
Add apples, nuts, oats and raisins. Fold them in gently.
11
Spoon batter into muffin tin.
12
Place pan in oven, reduce immediately to 375 degrees. Bake 30-40 minutes, depending on oven, until golden brown. Cool in pan for 5 minutes. Then move to wire rack to cool completely.
13
Cool in pan for 5 minutes. Then move to wire rack to cool completely.

1529

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cup Bob's Red Mill GF 1-to1 Baking Flour, 2 teaspoons GF Baking Powder, 1/2 teaspoon Salt, 1 teaspoon Vanilla Bean Powder, and more.

Yes, Fall Harvest Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fall Harvest Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions