|Gluten Free Pumpkin Muffins II Recipe|
|photo by recipe author|
Servings: 10 muffins
Preparation Time: 45 minutes total
- 1 cup organic pumpkin
- 1/2 medium banana, mashed
- 1/2 cup maple syrup
- 3 organic eggs
- 1 teaspoon vanilla
- 1 cup almond meal/flour*
- 1/2 cup organic 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)
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.
Pour batter 3/4 full into lined muffin tins.
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 submitted by Ashley, Rocklin, CA
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