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!
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
3/4 cup almond flour
1/4 cup coconut flour
1 tbsp pumpkin pie spice
1 tsp baking powder
Pinch of pink Himalayan salt
Mix together the wet ingredients & dry ingredients in two separate bowls.
Add the dry ingredients to the wet ingredients little by little until it is all incorporated. This will be a very thick batter.
Bake at 350 for 20-25 minutes.
Serve warm or cold
These can be frozen in the freezer for 2 months or stored in an airtight container in the fridge.