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Banana Pumpkin Coconut Muffins

Yield7 Servings

Elysabeth Alfano, the Silver-Chic Chef, made these easy and delicious Banana Pumpkin Coconut Muffins during Veggie Fest 2019. Serve these nutritious no-flour, no-sugar treats to guests for breakfast or as an after-school treat. They are irresistible!

Banana Pumpkin Coconut Muffins

 ½ cup (1 medium) very ripe banana, mashed
 ½ cup pumpkin, unsweetened
 1 cup shredded unsweetened coconut
 1 tablespoon maple syrup
 2 tablespoons date syrup
 1 tablespoon vanilla extract
 1 teaspoon baking soda
 ½ teaspoon salt
 ½ teaspoon pumpkin spice
 1 teaspoon cinnamon
 2 tablespoons soy milk
 ¾ cup raisins
 1 cup shredded carrots

Preheat oven to 350° F


In a large bowl, add all ingredients and mix thoroughly with a large spoon.

Bake by any of these methods:

Place batter in muffin tin with parchment cups and bake for 23-minutes.


Place batter in 5×7 inch small baking dish with parchment paper and bake for 25 minutes. Cut in bars.


For cookies, spoon onto baking sheet with parchment paper. Bake for 15 minutes.


Enjoy as there is NO SUGAR, NO FLOUR and NO BUTTER in this sweet and healthy treat.

Nutrition Facts

Servings 7