These pumpkin banana muffins are a dream for anyone on a gluten-free weight reduction program. They’re made with oat flour, which I uncover to be lighter, fluffier, and less complicated to digest than most gluten-free flours, and seasoned with pumpkin purée to create a moist, sweet, and grounding seasonal take care of. I made them last week and might’t stop fascinated by them. Have the benefit of! Makes 12 muffins.
Parts
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 flooring cinnamon
1 tsp nutmeg
Directions
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Preheat the oven to 350 ranges F and line a muffin tin with paper cups.
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In an enormous bowl, mix the oat flour, baking powder, baking soda, and salt.
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In a high-speed blender, mix the maple syrup, almond milk, eggs, bananas, pumpkin, vanilla, and spices until clear.
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Combine the moist and dry substances and mix successfully.
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Spoon the batter into the muffin liners and bake for 25 minutes or until a fork or skewer comes out clear.
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Let cool for half-hour and serve.