Gluten-Free Pumpkin Banana Oat Muffins
These muffins are the perfect balance of flavors for Fall and beyond. Ripe Banans provide sweetness and moisture while pumpkin and spices add a depth of flavor. These muffins are perfect for breakfast, a snack or a sweet treat.
Servings: 6
Calories: 292kcal
Equipment
- Mixing Bowl
- Measuring Cups
- Whisk
- Spatula
- Silicone Brush
- Microwave safe bowl
- Muffin Pan
Ingredients
- 1 cup Oat Flour or 1 1/4 Cups oats blended into flour
- 1/4 cup Coconut Flour
- 1/2 cup Cane Sugar or Coconut Sugar
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/4 cup extra virgin coconut oil
- 2 whole eggs
- 1 tsp pure vanilla extract
- 1/2 cup pumpkin puree (not pie filling)
- 1 large ripe banana
- 1/4 cup unsweetened coconut milk
Instructions
- Melt ¼ cup coconut oil in a microwave-safe bowl for about 20-30 seconds and set aside
- Take out eggs, and coconut milk, and set aside to come to room temperature.
- Add all dry ingredients, sugar, salt, spices, baking soda, coconut flour, oatflour to a mixing bowl and stir to combine.
- Use a silicone brush or your fingers to brush cooled (but liquid) coconut oil to your muffin pan.
- In a seperate bowl use the back of a fork to mash the unripe banana, add pumpkin puree, eggs, vanilla extract to a bowl and mix.
- Add melted (but cooled) coconut oil to the pumpkin mixture.
- Add all wet ingredients except coconut milk to dry and incorporate fully.
- *Add coconut milk in at this step so that the coconut oil doesn’t solidify before you get everything mixed together.