Sharing this recipe for pumpkin banana muffins. They’re gluten-free, dairy-free, and completely scrumptious.
I’ve absolutely embraced my basic-ness of the autumn and vacation season. Give me the entire pumpkin spice, flannels, Halloween decor, vacation motion pictures, and enjoyable occasions and gatherings. I LOVE summer season, however there’s one thing so enjoyable and beautiful about fall. I really like taking the children to the entire fall occasions and actions, and baking treats, making soups, and casseroles that includes seasonal squashes and gourds. 😉
Pumpkin season is heeeeeeere, and it’s time to rejoice the flexibility and well being advantages of this fall favourite. I do know the weblog world is inundated with pumpkin recipes (accurately!) and right here’s yet another so as to add to your assortment. In the present day, I’m sharing a pleasant recipe that mixes the goodness of pumpkins with the pure sweetness and texture of bananas – pumpkin banana muffins.
Pumpkin Banana Muffins
Listed below are the elements you should make this family-favorite deal with!
Substances:
1 cup almond meal
2 tablespoons chia seeds
2 ripe bananas, mashed
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup almond milk
1/4 cup coconut oil, melted
1/2 cup chocolate chips
1 teaspoon vanilla extract
Pinch of sea salt
Directions:
Step 1:
Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.
Step 2:
In a bowl, mix almond meal and chia seeds. Add the baking powder and baking soda, stir nicely.
Step 3:
In one other bowl, combine the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Guarantee they’re nicely mixed.
Step 4:
Step by step fold the moist elements into the dry combine. The chia seeds add a pleasant texture and a lift of omega-3s. Add within the chocolate chips and stir to mix.
Step 5:
Scoop the batter into the muffin cups, filling every about two-thirds full. This ensures the right rise with out overflow.
Step 7:
Place the muffin tin within the preheated oven. Bake for 20-25 minutes or till a toothpick inserted comes out clear, with maybe just a little chocolatey residue.
Enable the muffins to chill within the tin for five minutes earlier than transferring them to a wire rack. Take pleasure in them heat with just a little butter or allow them to cool fully – the selection is yours.
Professional Tip: These muffins freeze fantastically Pop them right into a freezer bag, and also you’ll have a stash of deliciousness for these busy mornings. I can simply reheat within the morning and serve with a few hard-boiled eggs or hen sausages.
Pumpkin Banana Muffins (gluten-free and dairy free)
Pumpkin season is heeeeeeere, and it’s time to rejoice the flexibility and well being advantages of this fall favourite. I do know the weblog world is inundated with pumpkin recipes (accurately!) and right here’s yet another so as to add to your assortment. In the present day, I’m sharing a pleasant recipe that mixes the goodness of pumpkins with the pure sweetness and texture of bananas – pumpkin banana muffins.
- Prep Time: quarter-hour
- Cook dinner Time: 25 minutes
- Whole Time: 40 minutes
1 cup almond meal
2 tablespoons chia seeds
2 ripe bananas, mashed
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup almond milk
1/4 cup coconut oil, melted
1/2 cup chocolate chips
1 teaspoon vanilla extract
Pinch of sea salt
Step 1:
Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.
Step 2:
In a bowl, mix almond meal and chia seeds. Add the baking powder and baking soda, stir nicely.
Step 3:
In one other bowl, combine the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Guarantee they’re nicely mixed.
Step 4:
Step by step fold the moist elements into the dry combine. The chia seeds add a pleasant texture and a lift of omega-3s. Add within the chocolate chips and stir to mix.
Step 5:
Scoop the batter into the muffin cups, filling every about two-thirds full. This ensures the right rise with out overflow.
Step 7:
Place the muffin tin within the preheated oven. Bake for 20-25 minutes or till a toothpick inserted comes out clear, with maybe just a little chocolatey residue.
These muffins not solely seize the essence of the season but additionally present a healthful deal with for you and your loved ones. The almond meal and chia seeds deliver a dose of vitamins, and the children LOVE them!
For those who’re in search of extra pumpkin recipes, it’s important to try these
– Flourless pumpkin chocolate chip bars (one of the best)
and right here a few of my fave muffin recipes!
– Healthy banana chocolate chip muffins
– This protein muffins recipe
Please let me know should you give these a strive!
xoxo
Gina
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