Pumpkin Banana Muffins
Perfect for fall & healthy enough to keep YOUR middle non-mushy!
Pumpkin Banana Muffins (Gluten Free, Dairy Free, Soy Free)
4 very ripe bananas (medium or large)
1 heaping cup pumpkin
1/3 cup melted coconut oil
1/2 TB vanilla
5 large eggs
3 cup almond flour
1 cup almond meal
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cardamom
1 heaping tbs pumpkin pie spice
1/2 cup coconut sugar
1/2 cup chopped pecans
Heat oven to 350 degrees. Mix wet Ingredients together in a large bowl. Add dry ingredients and mix very well.
Fill muffin cups 3/4 of the way full (I use these). Bake at 350 for 25-30 minutes.
This recipe makes about 24 muffins, but I won’t tell anyone if you eat half of them by yourself!
See more healthy recipes from Maureen at her blog, Organically Mo!