Pumpkin Banana Muffins

These pumpkin banana muffins are a dream for anyone on a gluten-free diet. They’re made with oat flour, which I find to be lighter, fluffier, and easier to digest than most gluten-free flours, and seasoned with pumpkin purée to create a moist, sweet, and grounding seasonal treat. I made them last week and cannot stop thinking about them. Enjoy! Makes 12 muffins.

Ingredients

2 cups oat flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp sea salt

3/4 cup maple syrup

1/2 cup almond milk

2 eggs

3 medium ripe bananas

1 16-ounce can pumpkin puree

1 1/2 tsp vanilla extract

2 tsp ground cinnamon

1 tsp nutmeg

Directions

1. Preheat the oven to 350 degrees F and line a muffin tin with paper cups.

2. In a large bowl, mix the oat flour, baking powder, baking soda, and salt.

3. In a high-speed blender, mix the maple syrup, almond milk, eggs, bananas, pumpkin, vanilla, and spices until smooth.

4. Combine the wet and dry ingredients and mix well.

5. Spoon the batter into the muffin liners and bake for 25 minutes or until a fork or skewer comes out clean.

6. Let cool for 30 minutes and serve.