Yes, I said It.
If your feed has been anything like mine, you've seen more banana bread recipes than you thought was humanly possible during this quarantine season. Although banana bread has always been my favorite, I thought it needed a little makeover to freshen things up and diversify a bit. That's when the pumpkin came into play. Talk about a dynamic duo! These muffins are gluten-free, refined sugar-free, paleo, and down right delicious. Perfect to add in a breakfast bowl or to eat on the go!
Ingredients:
2 cups almond flour
1/4 cup coconut oil
1/2 cup coconut sugar
2 tbsp maple syrup
2 bananas
1/2 cup pumpkin purée
1 egg
1 tsp vanilla
1 1/2 tsp pumpkin spice
1 tsp cinnamon
1 tsp baking soda
1/4 cup chocolate chips
Instructions:
1. Preheat oven to 350F and line a muffin pan with liners/coat with olive oil.
2. In a bowl, mash your bananas and mix with pumpkin purée, egg, vanilla, maple syrup,
and coconut oil.
3. Combine almond flour, coconut sugar, pumpkin spice, and cinnamon. Then, stir into
the banana mixture. Fold in the chocolate chips (highly recommended)!
4. Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin
comes out clean.
5. Let the muffins cool before cutting and FEAST.