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Banana Pumpkin Muffins
Boring breakfasts be gone! This recipe hits all the carby cravings — it’s like banana bread and pumpkin pie had a baby! — but without any gluten or refined sugar.
Tune in for a bonus ingredient that adds antioxidants, a bit of crunch, and yummy chocolatey flavor for wellness and pleasure in every bite… you know I like to treat you right! Bake up a batch or two and Eat Your Heart Out.
(PS. Maybe you’ve heard: My new cookbook is out NOW!)
Banana Pumpkin Muffins
Ingredients:
¾ cup almond flour
¾ cup oat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon sea salt
2 ripe bananas, mashed (about 1 cup)
1 cup canned pumpkin puree
2 large eggs, whisked
2 tablespoons coconut oil, melted
2 tablespoon Date Syrup
2 teaspoons pure vanilla extract
¾ cup chopped walnuts
Instructions:
•Preheat the oven to 350 degrees. Fill a 12-well muffin tin with liners.
•In a large bowl, whisk the almond flour, oat flour, baking soda, cinnamon, cardamom, and salt.
•In a medium bowl, combine the mashed bananas, pumpkin puree, whisked eggs, coconut oil, Date Syrup, and vanilla. Stir until smooth.
•Make a well in the flour mixture, add the banana-pumpkin mixture, and mix until just combined. Fold in half of the walnuts.
•Scoop the batter into the muffin liners, filling each about two-thirds full, and sprinkle the remaining walnuts on top.
•Bake for 25 to 30 minutes, until the muffins are golden, and an inserted toothpick comes out clean.
•Let cool in the pan for 10 minutes, then enjoy warm or transfer the muffins to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 2 months.
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