Grain Free Pumpkin Muffins
Today officially marks the first day of fall and you know what that means…PUMPKIN time! I’ve been holding out on the pumpkin craziness because it often starts when it’s still 80 degrees out and let’s be honest, at that time I just want to hang out in my t-shirt and shorts and NOT think about fall just yet! But this weeks fall weather really started to get me into the spirit. From now on, everything I eat will be pumpkin something….totally kidding! But some people really embrace this time and year and I’m all for that!
I just finished a 5-day added sugar detox thanks to my favorite nutrition gal and really feel great. I’m hoping to still stick to a lower sugar diet because I’ve found it helps my energy level and skin. With that in mind, I threw together these pumpkin muffins which are only sweetened with 1 large banana, grain free, gluten free, and of course dairy free! Truly the perfect combo! If you prefer sweeter muffins, feel free to add in some maple syrup or honey, or even another mashed banana. I’m also wishing I added in chocolate chips so that will be a must do next batch! My favorite way to eat these are warm with nut butter on top!
Dairy free, gluten free, grain free, Paleo
Yield: 12 muffins
Ingredients
· 2 cups almond flour or meal
· 2 tbsp coconut flour
· 2 tbsp ground flax (or substitute for more coconut flour if you don’t have this on hand)
· 1 tsp baking soda
· 1 tsp cinnamon
· 1 ½ tsp pumpkin pie spice
· ½ teaspoon salt
· ¾ cup canned pumpkin (unsweetened)
· 2 eggs
· 1 large overly ripe banana, mashed (can also sub 2 small bananas)
· ¼ cup coconut oil, melted
· 1 tsp vanilla extract
· Optional add-ins: chocolate chips (¼ - ½ cup), walnuts, shredded unsweetened coconut, dash of maple syrup or honey if you prefer sweeter muffins
Directions
Preheat over to 350 F and either line a muffin tin with liners or spray with coconut oil spray (or another oil to prevent sticking)
In a large bowl, mix the almond flour, coconut flour, flax, baking soda, cinnamon, pumpkin spice, and salt until smooth
Add in the wet ingredients; pumpkin, eggs, mashed banana, and banana. Stir until completely mixed
Fold in chocolate chips, shredded unsweetened coconut, or walnuts if desired
Scoop muffin mixture into muffin tin, filling each muffin cup about ¾ full
Bake for 20-22 minutes, I prefer mine on the lower end, until a toothpick inserted into the center comes out clean
Store in the fridge if not consuming within a day
Enjoy!
