GLUTEN FREE PUMPKIN BANANA MUFFINS
Prep Time: 10 min
Cook Time: 60-75 min
These are a great and healthy treat to take to Thanksgiving, or heck any day of the year!
INGREDIENTS
WET INGREDIENTS
2 bananas very ripe, mashed
¼ cup butter melted
1/2 cup unsweetened applesauce
1/4 cup sugar free maple syrup
1/2 cup unsweetened coconut milk
3/4 cup canned pumpkin
1 egg
1 teaspoon vanilla
DRY INGREDIENTS
1 and 3/4 cups gluten free flour
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 425. Line a muffin tin with muffin liners or spray with cooking spray. Set aside.
In one bowl, mash the bananas. Add the butter, maple syrup, yogurt, milk, egg, pumpkin, and vanilla extract, mix well.
In another bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda.
Add the dry ingredients to the wet ingredients. Stir until just mixed. DO NOT over mix or your muffins will be tough.
Divide the batter between the 12 prepared muffin cups or sprayed tin.
Bake muffins at 425 for 5 minutes, then reduce heat to 350 degrees.
Bake at 350 for another 20-22 more minutes, or until a toothpick comes out clean.
Remove from oven and remove from the muffin tin as soon as possible Allow to cool completely.
MARCROS
Servings: 1
Calories: 150 cal
Carbohydrates: 25g
Protein: 5g
Fat:5g
Sodium: 130mg
Fiber: 3g
Sugar: 8g