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