While I absolutely LOVE to bake, I don’t usually create my own recipes for baked goods. Baking is very sciencey where cooking is more like art, and I have an artist’s brain that does not do well with scientific things. When cooking I can throw things together, taste, tweak and then set my dish free into the world. With baking, measurements need to be precise, and if the finished product doesn’t taste good, not much can be done with it except maybe feed it to the squirrels. So I was quite pleased with myself when I put together this muffin recipe and found that the baked muffins were very tasty! (I will admit that I started with an omnivorous recipe for gluten filled pumpkin bread, but I made so many changes that it barely resembles the original thing.) After making these muffins, my kitchen did vaguely resemble a science lab that had recently experienced a horrible accident, but the muffins were worth the mess!

 

 Ingredients

  • ¼ cup natural peanut butter
  • ¼ cup non-dairy yogurt (I used coconut yogurt)
  • ½ cup maple syrup
  • 1 cup pumpkin puree
  • 1 cup mashed banana (about 2 large or 3-4 small)
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1 cup brown rice flower
  • ¼ cup tapioca starch
  • ¼ cup potato starch
  • ¾ teaspoon xantham gum
  • 3 teaspoons flax meal
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ cup chopped walnuts

 

 Directions

  1. Preheat oven to 350 degrees. Line two muffin tins with paper muffin liners. (You’ll need 18 liners total.)
  2. In a medium bowl, combine the peanut butter, yogurt, maple syrup, pumpkin, banana, orange juice and vanilla.
  3. In a large bowl mix together the brown rice flower, tapioca starch, potato starch, xantham gum, flax meal, baking powder, baking soda, sea salt and cinnamon.
  4. Add the wet mixture to the dry mixture along with the walnuts. Combine until just mixed – do not over mix.
  5. Scoop the mixture into the muffin tins so that they are about ¾ full.
  6. Bake for approximately 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  7. Makes 18 muffins.

  

Oh hi. I heard you had some banana pumpkin muffins for me?

 

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

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