It’s that time of the year! Starbucks has started serving their Pumpkin Spiced Latte and every grocery store has pumpkins out front. I personally feel like it is a little early considering Halloween is 6 weeks away, but if you can’t beat ’em, join ’em! I came up with these Pumpkin Banana Muffins that are gluten free, Paleo and Whole 30 friendly!
Pumpkin has so many amazing benefits! It is full of antioxidants, vitamins, minerals, and beta-carotene, which converts to Vitamin A and is great for our eye sight, immunity and skin health. And pumpkin is low in calories, so eat your pumpkin!
Ingredients:
1 cup pumpkin
2 ripe bananas, mashed
1/2 cup almond butter
1 cup almond flour
2 eggs
2 tbsp flaxseed meal
2 tsp vanilla
1 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp baking soda
2 tbsp maple syrup (omit if Whole 30 or on my Reset)
3/4 cup chopped pecans (for topping)
Directions:
Preheat oven to 350 degrees. Line a muffin tin with paper baking cups.
Mix all ingredients (except chopped pecans) together in a food processor until smooth. Pour into muffin cups, filling each one evenly, about 3/4 full. Sprinkle with chopped pecans. Bake for 25-27 minutes, or until a toothpick comes out clean. Enjoy!
