Banana-Pumpkin Muffins, With Raisins & Walnuts (Optional)

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I was in the mood for a muffin and wanted to use these 2 very ripe bananas that I had sitting in my fruit bowl.  So, I’m staring at them and wondering if I really want Banana Nut Bread, or Pudding or what?

Since I already had a can of Pumpkin Puree, I got to work. These have raisins and chopped walnuts in them, but you can eliminate that, if you choose. (In my house, those 2 things won’t go over with everyone, so don’t feel badly.)   Hope you’ll try these. The recipe yielded 12 regular sized muffins with a streusel topping.  Enjoy!!


  • 1 cup White Rice Flour
  • ½ cup Tapioca Flour
  • ½ cup Cornstarch
  • 1 teas. Baking Soda
  • ¼ teas. Salt
  • 2 Eggs
  • 1 teas. Vanilla
  • ½ cup Softened Butter or Substitute like Earth Balance, if Dairy-free.
  • 2 Ripe Bananas-Mashed (mine yielded ¾ cup of banana)
  • 1 cup Pumpkin Puree (Don’t use Pumpkin Pie Mix)
  • 1 cup Brown Sugar
  • ¾ teas Cinnamon
  • ½ cup Raisins and ½ cup Diced Walnuts – Optional

You will need 2 bowls for this one! In the first, measure and blend the flours and cornstarch, then add the salt and b.soda.  Set aside.
In the 2nd bowl, cream the brown sugar and the butter till very smooth and silky. Add the eggs and vanilla, cinnamon, and lastly the banana and pumpkin. Blend well.

Now, slowly add the dry ingredients into the bowl with the wet ones, adding a little at a time, blending after each addition. Stir in raisins and diced walnuts.

Place batter in lined muffin tins and set oven to 350 degrees. It will preheat while the next step is done and the resting period occurs.

Streusel Ingredients:

  • ¼ cup Rice Flour
  • ¼ cup Tapioca Flour
  • ½ cup Brown Sugar
  • 1 tbsp. Melted Butter
  • 2 tbsp. Ground walnuts
  • 1/8 teas Cinnamon

Combine the flours, sugar, cinnamon and nuts in a small bowl and then add the melted butter. Using a fork, combine until small beads form resembling pea-sized crumbs.

Sprinkle topping on muffins that are in the tins, and let the batter sit or rest for 20 minutes before placing in the preheated oven.

Bake 30 minutes until golden. Test with a toothpick for doneness. (Pick comes out clean when done.)

Let cool on a wire rack.  Put up the coffee, and put your feet up too while you’re at it!!

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