Grain Free Pumpkin Chocolate Chip Muffins with Vanilla Brown Butter Ghee

I love me a good muffin and I love me some pumpkin! 

I remember in my teens, when I was semi-health-conscious (or at least trying to be), I would pick up whole wheat or bran muffins from the grocery store thinking they were healthy.  I thought I was doing my body good – giving it some good fibre and choosing what I thought was a healthy breakfast or even snack option.

Boy was I wrong.  Obviously, I know better now! Wheat = inflammation. Too many carbs = insulin resistance and blood sugar imbalances. Muffins = not a healthy breakfast option! But let’s face it, every now and again you just want to eat a friggin’ muffin, regardless the time of day or meal. 

And so, grain free, gluten free, dairy free muffins have become my saviour. And trust me when I say, the deliciousness factor is not at all lacking. These moist and fluffy muffins are full of flavour and made without any added sugar; only sweetened with banana.  I upped the ante by swapping out regular butter for Vanilla Brown Butter Ghee from Lee’s Ghee. You can grab 15% off all of Lee’s Ghee + Teas over at with the code HEALTHY HORMONES

Anyhow, this ghee is heavenly and is the perfect addition to these muffins (but of course, regular butter or coconut oil will do, so not to worry), and it’s also delicious added to my morning elixirs! 

You can also serve these muffins up with a cup of their delicious Pink Chai tea and start welcoming in the Fall vibes.

These muffins are perfect on their own or you can dress them up with a delicious vanilla frosting or like I did – drizzled on some warmed vanilla brown butter ghee just before serving. Yuuuuuummy! 

*As a note – this batch made 12 regular large muffins + 12 mini muffins (which I baked for half the time). You can divide the batter up however you like. 

*If you’re a pumpkin lover, you might also want to check out my Mini Flourless Pumpkin Muffins here or my Chocolate Pumpkin Torte, which would make the perfect holiday dessert! And if you are looking for more delicious grain free and gluten free dessert recipes, my Healthy Holiday Dessert eBook contains over 30 amazing recipes you can enjoy this holiday season and throughout the year!


P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (click here to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

Grain Free Pumpkin Chocolate Chip Muffins with Vanilla Brown Butter Ghee
Serves 12
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 2 bananas
  2. 1 15-oz can pumpkin puree
  3. 4 eggs
  4. 1/2 cup unsalted almond or cashew butter
  5. 4 tablespoons Vanilla Brown Butter Ghee (butter or coconut oil will work too)
  6. 1/2 cup coconut flour
  7. 2 teaspoons cinnamon
  8. 1 teaspoon ginger
  9. 1 teaspoon baking powder
  10. 1 teaspoon baking soda
  11. 1 teaspoon vanilla extract
  12. 1/2 teaspoon salt
  13. 1/4 cup shredded coconut
  14. 1/2 cup dark chocolate chips (I like enjoy life brand, which are dairy free)
  1. Preheat oven to 350F and line a muffin pan with liners.
  2. In a food processor, combine bananas, pumpkin puree, eggs, almond butter and ghee and process until well combined.
  3. Add in coconut flour, baking powder, baking soda, cinnamon, ginger, vanilla and sea salt and blend until.
  4. Lastly, add in coconut and chocolate chips. Pulse quickly to combine.
  5. Divide batter evenly into muffin cups. (*My batter made 12 large muffins + 12 mini muffins - divide batter up based on your preference).
  6. Bake for 30-35 minutes - until a toothpick comes out clean and tops of muffins are golden brown.
  7. Serve as is, or add frosting, drizzle with melted chocolate or brown brown ghee. ENJOY! xoxo
  1. *Feel free to leave out chocolate chips or swap for chopped nuts
  2. *Batter makes more than 12 large muffins.
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