Pumpkin Banana Muffins
Pumpkin Banana Muffins are the ultimate autumn treat! Made with pumpkin puree, cinnamon, and pecans, they're full of the best flavors of the season.
Ingredients
- ¼ cup natural creamy peanut butter
- ¼ cup apple sauce
- ½ cup maple syrup
- 1 cup pumpkin puree
- 1 cup mashed banana (about 2 large or 3-4 small)
- 2 tablespoons plain, unsweetened almond milk (or your favorite non-dairy milk)
- 1 teaspoon vanilla extract
- 1 cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ¾ teaspoon xantham gum
- 3 teaspoons flax meal
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup chopped pecans
Instructions
- Preheat your oven to 350° degrees. Line two muffin tins with paper muffin liners (you’ll need 18 liners total) or spray them lightly with oil.
- In a medium bowl, combine the peanut butter, apple sauce, maple syrup, pumpkin, banana, almond milk, and vanilla.
- In a large bowl mix together the brown rice flour, tapioca starch, potato starch, xantham gum, flax meal, cinnamon, baking powder, baking soda, and sea salt.
- Add the wet mixture to the dry mixture. Combine until just mixed — do not over mix. Gently fold in the pecans.
- Scoop the mixture into the muffin tins so that they are about ¾ full.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.