Banana Pumpkin Muffins – deliciously moist and GFCF, too!
I got this basic recipe from Anissa from Food.com [http://www.food.com/recipe/best-ever-banana-muffins-62286#ixzz1taOzxUo3], but I’ve made a few alterations and adaptations to make them more moist and a bit tastier. Also, I replaced the 3/4 cup sugar with 1/2 cup raw coconut nectar [100% organic, gluten-free, GMO-free, fat-free, Vegan, low glycemic and more nutritious than Agave]. Besides, we don’t use refined sugar anymore. These have become a staple at our house! Enjoy.
- 3 large ripe bananas, mashed
- 1 cup 100% pumpkin [not pie filling mix]
- 1/2 cup coconut nectar
- 1 egg, slightly beaten
- 1 teaspoon Vanilla Bean paste [my favorite is Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste—yum!]
- 1/8 teaspoon almond extract
- 1/3 cup melted coconut oil [allow it to cool so it doesn’t cook the egg]
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups flour [I use Better Batter All-Purpose GF flour]
1. Mash bananas. Add pumpkin and stir.
2. Add coconut nectar and slightly beaten egg.
3. Add melted coconut oil.
4. Add vanilla and almond. Mix well.
5. Then add the dry ingredients: flour, soda, baking powder and salt.
6. Mix well.
7. Bake at 375 degrees for 20 minutes. Makes 12 muffins.