Pumpkin Banana Muffins
Ingredients
-
2
cups
gluten-free flour
-
1
tsp
baking soda
-
½
tsp
salt
-
2
tsp
cinnamon
-
2
large
eggs
-
2
small
ripe bananas, mashed (about 8 oz unpeeled, ½ cup mashed)
-
½
cup
pumpkin puree
-
⅓
cup
oat milk or milk of choice
-
⅓
cup
melted coconut oil
-
½
cup
pure maple syrup
-
½
cup
mini chocolate chips
Instructions
- Preheat the oven to 350°F and grease a standard muffin pan, lining it with cupcake liners if desired.
- In a small bowl, mix the flour, baking soda, salt, and cinnamon, then set aside.
- In a large bowl, combine the eggs, mashed banana, pumpkin puree, oat milk, melted coconut oil, and pure maple syrup.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Fold in the chocolate chips, if using.
- Transfer the batter to the prepared muffin pan.
- Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan and cool completely on a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
237
Total fat
9g
Total carbohydrates
37g
Total protein
4g
Sodium
209mg
Cholesterol
28mg
You might also like