077D31EC-869F-455E-BAE2-3D6FA1B06C90.JPG

Pumpkin Banana Muffins

Gluten and Dairy Free

 

A very big hello to Thanksgiving and holiday season! Wow, I cannot believe it is already socially acceptable to play Christmas music (shoutout Mariah Carey, it is YOUR season!). This is my absolute favorite time of the year- I mean what is better than friends, family, food, all the various baked goods, and just wholesome quality time? Needless to say, I am looking forward to the holiday season, but for now, I will settle with baking all of my favorites until then!

I was in the mood for something pumpkin and banana. In other words- I was looking for an excuse to bake a gluten-dairy free pumpkin banana muffin. This may seem like an interesting combo, but let me tell you, they will not let you down. These muffins are very similar to my sweet potato banana muffins/sweet potato pumpkin muffins, however, these are less dense and moist. They have a much fluffier texture with flavors and spices bouncing all over the place- your taste buds will be having a blast! These muffins are best as a little afternoon snack, an addition to your breakfast yogurt bowl, as a dessert with melted peanut butter or chocolate, as an addition to your Thanksgiving spread, or just because we love pumpkin muffins! The best part about these muffins is that they are not overwhelmingly sweet. I love this because I personally love to add them to my morning yogurt bowl or heat them up with some chocolate and peanut butter. So, to all my fellow sweet tooth-dessert fanatics, feel free to add a little more maple syrup, throw in some vanilla, and up the coconut sugar. Either way- these muffins will still be your delicious goto!

What I love the most about these muffins is that their texture, like I mentioned earlier, they are fluffy, soft, and light. This is because of the combination of oat flour/oats, almond flour, and coconut flour. They provide the muffins with a dry base and gives them structure while baking. However, there is a trick! When you are making your oat flour, do not blend the oats all the way through. For example, blend ¼ cup of oats and keep ¼ cup of oats as just plain oats. This allows the dry and wet ingredients to mend well together and bake into the fabulous deliciousness they are! And what’s better than a muffin full of various fall flavors? With the combination of pumpkin, banana, cinnamon, maple syrup, and allspice, you have flavors coming at you from all ends. 

I hope your holiday season baking has already begun- mine began in late September, oh well! Some of my favorite holiday memories go back to Thanksgivings baking desserts with my grandmother or Christmas’ full of various cookies. Holiday baking is my favorite time of the year and it (technically) has just begun! I hope these muffins get you in the baking spirit and become a staple this holiday season.

Enjoy this recipe. Fuel your body. Much love!



Ingredients:

Dry

  • ½ cup oat flour/oats

  • ½ cup almond flour

  • ½ cup coconut flour

  • ½ cup coconut sugar

  • 1 tsp of baking soda

  • All spice (a lot!)

  • Cinnamon (a lot!)

Wet

  • 2 eggs

  • 1 cup pumpkin puree

  • ½ mashed banana (make sure the banana is not too ripe)

  • 2 TBSP coconut oil

  • ½ cup maple syrup

Directions:

  • Preheat oven to 350

  • Mix wet ingredients

  • Mix dry ingredients

  • Slowly add the wet ingredients into the dry ingredients, while stirring consistently

  • Add any additions you wish- nuts, chocolate chips, blueberries, etc.

  • Place mix into muffin tin

  • Bake for 20-25 minutes and enjoy!