Pumpkin Banana Muffins (gluten-free and dairy free)
Pumpkin season is heeeeeeere, and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blog world is inundated with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today, I’m sharing a delightful recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas –  pumpkin banana muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
1 cup oat flour (make sure to use gf oats if you are gluten-free)
1/2 cup almond meal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons chia seeds mixed with two tablespoons water, set aside to form a gel (this is your egg replacement)
2 ripe bananas, mashed
1 teaspoon pumpkin pie spice
1/4 cup coconut sugar
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup almond milk
1/3 cup coconut oil, melted
1/2 cup chocolate chips
1 teaspoon vanilla extract
Pinch of sea salt
Instructions
Step 1:
Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.
Step 2:
In a bowl, combine the dry ingredients and stir well.
Step 3:
In another bowl, mix the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Ensure they are well combined.
Step 4:
Gradually fold the wet ingredients into the dry mix. The chia seeds add a delightful texture and a boost of omega-3s. Add in the chocolate chips and stir to combine.
Step 5:
Scoop the batter into the muffin cups, filling each about two-thirds full. This ensures the perfect rise without overflow.
Step 7:
Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, with perhaps a little chocolatey residue.