Banana-Pumpkin Muffins With Dried Blueberries
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.
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