I know what you’re thinking – how many versions of banana bread can a girl possibly make? I have yet to find the limit, and am here to provide a fantastic pumpkin-filled version of a classic. This muffin recipe is courtesy of Kristin Cavallari’s True Comfort cookbook and is free of gluten and refined sugar (aside from the chocolate chips I couldn’t resist mixing in), so you can feel great about feasting to your heart’s desire! They’re perfect for breakfast, for a snack, or for a post-dinner sweet treat!
What you’ll need:
- 2 cups oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pink Himalayan salt
- 3/4 cup pure maple syrup
- 1/2 cup almond or oat milk
- 2 eggs
- 1 can pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 large or 3 medium ripe bananas, mashed
- Lots of chocolate chips π
What you’ll do:
- Preheat oven to 350 and line muffin pan with liners
- Mix oat flour, baking powder, baking soda, and salt in a large bowl until combined
- Combine your maple syrup, milk, eggs, pumpkin puree, vanilla, cloves, cinnamon, and nutmeg in a blender until smooth
- Add your wet ingredients to your dry ingredients and mix, folding in the mashed bananas and chocolate chips
- Spoon the batter into the lined muffin cups and bake for 25 minutes
- Let cool for 30 minutes, then enjoy!
That’s all for today, but if you’re ready to take another recipe for a spin, be sure to check out my collection of fall favorites. βΌ
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