These delicious pumpkin muffins make a great breakfast, lunch, snack, or dessert. They are made with no flour and have a mix of pumpkin and banana for sweetness and texture.
2 eggsor 2 tbsp ground chia or flax mixed with 6 tbsp water
1/2cupmaple syrup
1tbspavocado oilor coconut oil
2 tsppumpkin spice or 1 tsp cinnamon and a pinch of nutmeg, clove, and ginger
1tspbaking soda
1 tspvanilla extract
1/2tspsea salt
1/2cupchopped walnutsoptional
Instructions
Preheat the oven to 350 degrees F and put muffin liners in a muffin tin.
In a blender or food processor, add all ingredients except walnuts and process until smooth- about 1 minute.
If using, fold in walnuts (or other add-ins).
Fill muffin cups to about two-thirds full.
Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Notes
This recipe is versatile and adaptable! Try adding raisins, fresh cranberries, or chocolate chips to mix it up.
A muffin can easily turn into a cupcake with a little frosting- try combining some almond butter (or other nut butter) with some cocoa powder and a little maple syrup and beat until smooth and creamy.
Try making as mini-muffins, mini-loaves, or a full loaf. This recipe is also easy to double for 24 muffins or two full quick bread loaves if your blender or food processor are large enough.
These banana oatmeal pumpkin muffins also freeze well for at least 6 months.