These muffins are a perfect fall treat! I love using my homemade pumpkin puree (recipe is up on the blog just search pumpkin puree) for these and some ripe bananas for the sweetness! I love having these on hand for toddler snacks! These use oat and almond flour so no gluten in this and we also use coconut milk vice regular cows milk. The chocolate chips are optional I love to add a few and I use the enjoy life brand as they are dairy free. I hope you enjoy these happy fall baking!
For this Recipe you will need 3 ripe bananas mashed, 2 Cups Pumpkin Puree, 1/2 Cup Maple Syrup, 2 Teaspoons Vanilla Extract, 2 Eggs, 1/2 Cup Full Fat Coconut Milk, 1 Cup Almond Flour, 1 Cup Oat Flour, 2 Teaspoons Baking Powder, 1 Teaspoon Baking Soda, 2 Teaspoons Cinnamon, and 1/2 Cup Chocolate Chips.
Preheat your oven to 350 Degrees F. Line two muffin pans.
Add all your wet ingredients to a blender and blend until completely smooth.
Mix your dry ingredients in a bowl and then add the wet ingredients to it and mix well until fully incorporated. Fold in the chocolate chips.
Spoon the mixture into the muffin cups (about 1/4 cup into each).
Bake the muffins for 20-30 minutes until a toothpick comes out clean and enjoy!
3 Mashed Ripe Bananas
1/2 Cup Maple Syrup
2 Cups Pumpkin Puree
2 Teaspoons Vanilla Extract
1/2 Cup Full Fat Coconut Milk
1 Cup Oat Flour
1 Cup Almond Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Cinnamon
1/2 Cup Chocolate Chips