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GF Banana Pumpkin Muffins With Dried Blueberries

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I look forward to breakfast and snacks when these GF Banana Pumpkin Muffins with Dried Blueberries are around! If you haven’t tried dried blueberries in muffins and quick bread you will be pleasantly surprised! I find myself tossing them in just about everything lately.

 

 

This lightly flavored pumpkin muffin recipe has three of my favorite ingredients; dried blueberries, pumpkin, and bananas, and the muffins are yummy just the way they are. Of course, no one said you couldn’t jazz them up a little! My favorite way to jazz up these pumpkin muffins is to drizzle maple butter over them once they have cooled.

Be sure to store muffins in a cool place if you aren’t planning to eat them in one sitting or the maple butter will melt.

 

Another deliciously fun option for these fall muffins or any muffin recipe is to sprinkle a couple of tablespoons of crumbly topping over the muffins before baking.

 

Crumbly Topping:
1/2 cup gluten-free flour, I just used a gluten-free baking blend I had on hand.
1/2 cup old fashioned gluten-free oats
1/2 cup finely chopped walnuts
2/3 cup brown sugar
1/2 cup cold butter or dairy-free substitute

In a medium bowl mix flour, oats, nuts, and brown sugar. Using a pastry blender cut in the butter or butter substitute until the mixture resembles coarse crumbs. Leftovers can be stored in the refrigerator for several weeks in an airtight container.

Egg-free muffins:
To completely replace the 3 eggs, I used the following combinations: First I added 3 tablespoons of aquafaba, which is the liquid in a can of garbanzo beans. (Three tablespoons of aquafaba equals 1 egg).  Then I added ground chia seeds to equal to the other 2 eggs in this combination: mix 2 tablespoons of ground chia seeds with 6 tablespoons of water.  Let the mixture sit for 10-15 minutes or until it becomes a gel. The aquafaba and chia seed combination will replace both eggs and the flax egg in the recipe.

 

gf pumpkin muffins

To Make Banana-Pumpkin Muffins With Dried Blueberries You Will Need These Ingredients:

  • Ripe banana
  • Pumpkin
  • Eggs or substitute as I mentioned above
  • Flax egg – (1 Tbsp ground flaxseed mixed with 3 Tbsp water, let sit to gel)
  • Unsweetened apple sauce
  • Pure maple syrup or agave syrup
  • Coconut oil, melted  – any oil will work
  • Vanilla
  • Gluten-free oat flour
  • Sorghum flour
  • Potato starch
  • Xanthan gum
  • Pumpkin pie spice
  • Cinnamon
  • Baking powder ~ corn-free if needed
  • Baking soda
  • Salt
  • Dried blueberries or raisins if you prefer
  • Maple butter or crumbly topping

 

Enjoy!

Banana-Pumpkin Muffins With Dried Blueberries

Prep Time17 mins
Cook Time28 mins
Total Time45 mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, banana pumpkin muffins, breakfast, dairy-free, flax egg, gluten-free muffins, healthy pumpkin muffins, muffins
Servings: 17 Muffins
Calories: 145kcal

Ingredients

  • 2 ripe bananas mashed
  • 1 1/2 cup pumpkin
  • 2 eggs or substitute as I mentioned above
  • 1 flax egg – 1 Tbsp ground flaxseed mixed with 3 Tbsp water, let sit to gel
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup pure maple syrup or agave syrup
  • 2 Tbsp coconut oil melted – any oil will work
  • 1 tsp vanilla
  • 1 cup gluten-free oat flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1 Tbsp xanthan gum
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder ~ corn-free if needed
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup dried blueberries or raisins if you prefer
  • maple butter or crumbly topping

Instructions

  • Preheat oven to 350. Prepare muffins tins with a non-stick spray, or use silicone muffins pans.
  • Combine dry ingredients (except for blueberries or raisins) in a medium bowl. Mix well.
  • Combine the first 8 ingredients in a large bowl. Mix well.
  • Add dry ingredients to wet ingredients, stir to combine. Fold in dried blueberries or raisins. Spoon into prepared muffin tin. Sprinkle 2-3 tablespoons of crumbly topping over the top if desired.
  • Bake for 25-28 minutes. Let sit a few minutes before removing from pans.
  • Drizzle with maple butter if desired.
  • Store leftovers in the freezer or refrigerate to keep fresh ~ drizzled muffins do not store well and should be eaten the day of.
  • Crumbly Topping:
  • 1/2 cup gluten-free flour, I just used a gluten-free baking blend I had on hand.
  • 1/2 cup old fashioned gluten-free oats
  • 1/2 cup finely chopped walnuts
  • 2/3 cup brown sugar
  • 1/2 cup cold butter or dairy-free substitute
  • In a medium bowl mix flour, oats, nuts, and brown sugar. Using a pastry blender cut in the butter or butter substitute until the mixture resembles coarse crumbs. Leftovers can be stored in the refrigerator for several weeks in an airtight container.

Notes

** Nutritional count is without crumbly topping.
Corn-free baking powder
Egg-free muffins:
To completely replace the 3 eggs, I used the following combinations: First I added 3 tablespoons of aquafaba, which is the liquid in a can of garbanzo beans. (Three tablespoons of aquafaba equals 1 egg). Then I added ground chia seeds to equal to the other 2 eggs in this combination: mix 2 tablespoons of ground chia seeds with 6 tablespoons of water. Let the mixture sit for 10-15 minutes or until it becomes a gel. The aquafaba and chia seed combination will replace both eggs and the flax egg in the recipe.

Nutrition

Serving: 1Muffins | Calories: 145kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 201mg | Potassium: 243mg | Fiber: 3g | Sugar: 11g | Vitamin A: 910IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

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