Ingredients
Scale
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1/2 cup mashed banana (1 large, or 2 small)
- 3/4 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1/4 cup maple syrup
- 1 1/4 cup oat flour (oats ground in a blender)
- 1/2 cup quinoa flakes
- 1/2 cup blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla bean powder (or 1 teaspoon extract)
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- Create a flax egg by combining flaxseed meal and water and set aside.
- Mix dry ingredients in a bowl: oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix wet ingredients: mashed banana, pumpkin puree, non-dairy milk, maple syrup, and the flax egg.
- Combine the wet and dry ingredients until just mixed.
- Fill muffin cups 3/4 full and add toppings if desired.
- Bake for 23 to 25 minutes until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Ensure to use pure pumpkin puree for the best flavor.
Avoid overmixing the batter to keep muffins fluffy.
Feel free to add spices like cloves for more flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 140
- Sugar: 5
- Sodium: 125
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 4
- Cholesterol: 0