Gluten-Free, Pumpkin Muffins II
Servings: 10 muffins
Preparation Time: 45 minutes total
Ingredients:
- 1 cup pumpkin
- 1/2 medium banana, mashed
- 1/2 cup maple syrup
- 3 eggs
- 1 teaspoon vanilla
- 1 cup almond meal/flour*
- 1/2 cup coconut flour
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice (includes cinnamon, allspice, nutmeg, ginger, and cloves)
Directions:
Preheat oven to 350 degrees F.
Using an electric mixer, blend together pumpkin, banana, maple syrup, eggs, and vanilla.
In a separate mixing bowl, stir together dry ingredients: almond meal, coconut flour, baking soda, baking powder, salt, and spices. Add to wet ingredients until blended. Mixture should hold together well and not be runny.
Fill each lined muffin tin 3/4 full.
Bake at 350 degrees for 25–30 minutes.
Tops will get perfectly hard and yummy, and the inside will be very, very moist!
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe and photo submitted by Ashley, Rocklin, CA.
