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Pumpkin Banana Muffins (gluten-free, dairy-free, nut-free)

Gluten-free pumpkin muffins

Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients

Wet Ingredients

  • 1.5 ripe bananas
  • ¼ cup melted coconut oil
  • 1 cup 100% pumpkin puree
  • 2 eggs or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water set for 15 mins)
  • ½ cup non-dairy milk unsweetened
  • 1 teaspoon pure vanilla extract
  • 1/4 cup maple syrup or honey I didn't use any but if you prefer sweet muffins this is recommended

Dry Ingredients

  • 1 ¾ cups gluten free oat flour make sure it’s fine.
  • 1 ¼ cups gluten free rolled oats
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon*
  • ¼ teaspoon salt

Instructions

  1. Preheat over to 325 degrees

  2. Grease 12 slot muffin tin with oil

  3. Mix all ingredients in large bowl

  4. Scoop into muffin tin

  5. Bake for 25 minutes