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–+ servings

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!
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Course Baked Good, Breakfast, Kids, Snack
Servings 24 mini muffins or 12 regular sized

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.