Description
Enjoy the delicious blend of banana and pumpkin in these gluten-free muffins. They are soft, moist, and naturally sweetened with fruit. Serve them as a healthy snack or breakfast.
Ingredients
Units
Scale
- 1 cup almond flour
- 1 cup oat flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 4 teaspoons cinnamon
- 2 teaspoons ginger
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon sea salt
- 1 banana (mashed)
- 1 cup pumpkin puree
- 3 large eggs
- 1/3 cup coconut oil (melted and cooled)
- 1/3 cup maple syrup
- 1/4 cup sour cream
- 1 teaspoon vanilla
Instructions
- Heat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large mixing bowl combine all the dry ingredients inculding the almond flour, oat flour, rolled oats, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and sea salt.
- In a separate mixing bowl add the mashed banana, pumpkin puree, eggs, coconut oil, and maple syrup and whisk to combine. Add the sour cream and vanilla and stir to combine.
- Pour half the flour mixture into the bowl with the wet ingredients and combine. Add the rest of the flour mixture and stir gently until everything is combined, but don’t over mix.
- Using a spoon or an ice cream scoop to fill each muffin cup about 3/4 full with batter.
- Place the muffin pan in the oven and bake for approximately 25-30 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes. Transfer muffins to a wire rack to cool completely before eating or else they’ll be gummy.
- Once the muffins have cooled, enjoy your homemade banana pumpkin muffins as a delicious snack or breakfast option.
Notes
Flour: Sift the flour to remove lumps and make it lighter and fluffier.
Batter: Do not overmix the batter or the muffins will become dense and tough. Mix the dry and wet ingredients separately, then gently fold them until combined.
Nutrition
- Calories: 251
- Sugar: 8
- Sodium: 258
- Fat: 14.3
- Saturated Fat: 6.5
- Carbohydrates: 25.3
- Fiber: 4.3
- Protein: 6.8