The sweet­ness and depth of these muffins actu­ally comes from the addi­tion of a ripe banana. In fact, pump­kin and banana are an amaz­ing com­bi­na­tion that you’ll see time and again. With the cin­na­mon, these muffins have the scent of Autumn. Enjoy with a cup of cof­fee, or keep frozen for a quick grab-and-go in the morn­ing. There ‘s quite a few ingre­di­ents here, but if you decide that you’re a baker, these items are great sta­ples for your pantry.

Active time: 10 min­utes
Total time: 35 min­utes
Yield: 12 muffins

1 1/4 c. almond flour
1 c. brown rice flour
1 c. quinoa flakes
1/2 c. brown sugar
1 tsp. bak­ing soda
1/2 tsp. cin­na­mon
1/4 tsp. salt

1/3 c. oil (I use grape­seed or wal­nut)
1/3 c. agave nec­tar
1 egg
1 tsp. vanilla 

1 ripe banana, mashed
1/2 c. canned pump­kin puree
1/2 c. semi-sweet choco­late chips optional (Trader Joe’s brand is GFCF; Enjoy Life brand is GFCFSF)
Brown or turbinado sugar to sprin­kle on top

1. Pre­heat oven to 350 degrees.
2. Grease a muf­fin pan with grape­seed oil and a paper towel.
3. Mix the first seven ingre­di­ents together until well combined.
4. In a sep­a­rate bowl, mix vanilla, oil, agave nec­tar and egg together. Add to dry ingre­di­ents until combined.
5. Add banana and pump­kin (and choco­late chips if desired) and mix until thor­oughly com­bined. Add
6. Using ice cream scooper, drop scoop­fuls into muf­fin pans. Sprin­kle with brown or turbinado sugar and bake for 22 minutes.
7. Let cool for 5 min­utes in muf­fin pan, then remove and allow to cool com­pletely on rack.