Moist Paleo & Vegan Pumpkin Muffins


This time of year is surrounded by lots of pumpkin flavored goodies. I wanted to indulge in the fall flavors without an upset stomach or breaking out on my face. I thought I would just bake myself some muffins without using refined flour, processed sugar or eggs. I had a few bananas that were very ripe so I used one banana as the base. The rest of the bananas were peeled, then frozen in a baggy for use in smoothies (makes smoothies creamy)! Another great baking tip is to use "flax eggs" when trying to substitute eggs. These flax eggs create a gel consistency that helps with binding the batter. As for the sweetener, I used maple syrup. But you could use honey, agave or even raw turbinado sugar.

These muffins are so delicious cold or warm. I have been heating them up in the microwave, and serving them with a dollop of greek yogurt, peanut butter and some fresh fruit. Its honestly been such a healthy and delicious breakfast, brunch or dessert!

WET INGREDIENTS

  • 1 ripe mashed banana (the riper the banana, the sweeter this will be)

  • 3/4 cup canned pumpkin (make sure you are using 100% pure pumpkin and not pumpkin pie filling)

  • 1/4 cup 100% pure maple syrup

  • 2 flax eggs (mix together 2 tbsp ground flaxseed with 6 tbsp water, set aside for 10 minute until it forms a gel consistency)

  • 2 tbsp coconut oil

  • 1 tsp vanilla extract

DRY INGREDIENTS

  • 3/4 cup almond flour

  • 1/4 cup coconut flour

  • 1 tbsp pumpkin pie spice

  • 1 tsp baking powder

  • Pinch of pink Himalayan salt

DIRECTIONS

  1. Mix together the wet ingredients & dry ingredients in two separate bowls.

  2. Add the dry ingredients to the wet ingredients little by little until it is all incorporated. This will be a very thick batter.

  3. Bake at 350 for 20-25 minutes.

  4. Serve warm or cold

These can be frozen in the freezer for 2 months or stored in an airtight container in the fridge.

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