GF, DF & Nut-Free Pumpkin Muffins
Notes: these are the perfect breakfast or snack muffin. They're not very sweet, so feel free to add 1-2 more maple syrup to make them in a more traditional way. I love that they're gluten-free, dairy-free and nut-free too (and perfect for packing in school lunches or as a breakfast side). Optional to add a tsp or 2 of flaxseed meal, adding in coconut flakes or chocolate chips too!
Ingredients
- 1 banana mashed
- 1/2 cup pumpkin puréed
- 1/4 cup coconut oil melted
- 1/2 cup almond flour (or more oat flour)
- 1 cup oat flour (make your own by blending oats in a blender)
- 2 eggs
- 1/4 cup maple syrup or 1/2 cup coconut sugar
- 3 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla
- 1 teaspoon baking soda
Instructions
- Preheat oven 350. Mix all wet ingredients together first, then add the dry ingredients. Mix well to combine.
- Add muffins to lined muffin tins. Bake for 20-22 minutes for regular sized muffins (or 10-12 minutes for mini muffins).
- Store in a airtight container in the fridge, warming before eating.