Submitted by: Coach Taryn
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Servings: 9
Ripe bananas + pumpkin puree = delicious, grain-free, gluten-free, guilt-free fall treat!
1/4 c. coconut oil
1/2 c. honey, raw
1/4 tsp. sea salt
1/2 tbsp. pumpkin pie spice
1 egg
1/2 tsp. vanilla extract
3/4 c. almond flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 c. pumpkin puree, canned
1 1/2 med. banana
Preheat oven to 350°F. Line 9 cups of a muffin pan with cupcake liners.
Combine melted coconut oil and honey in a bowl, and mix well. Add egg, vanilla, pumpkin, and mashed banana, continuing to mix until well combined. Try to get all the chunks out and make the batter as smooth as possible.
In a separate bowl, combine almond flour, salt, pumpkin pie spice, baking soda, and baking powder. Add dry ingredients to wet ingredients, mixing well to combine.
Spoon the batter into the muffin pan, dividing it among the 9 cups. Bake for 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Note: Don't worry if/when the muffins sink into themselves a bit as they cool - this is normal!
Each muffin counts as .5 protein and 1 carb. Want the full protein? Use 1/2 tablespoon of almond butter as a spread on the muffin!
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