Tuesday, September 1, 2015

Gluten Free Banana-Pumpkin Muffins

YUMMY!   That's what these are!

Enough said...let's get to the recipe so you can try some too!

Idea for this recipe is from, Green Plate Rule. Click on link for original recipe, Pumpkin Banana Chocolate Chip Muffins {Gluten-free}

I just changed one or two things to better meet my needs. Probably will try substituting all eggs in the future due to my sensitivity. This is a delicious recipe, but we like them a best with raisins instead of chocolate chips.

If you count weight watcher points, each muffin has 4 points.

Gluten Free Banana-Pumpkin Muffins                   Makes 17-18 Muffins
2 ripe bananas, mashed
1 1/2 cup pumpkin
2 eggs
1 flax egg - (1 Tbsp ground flax seed mixed with 3 Tbsp water, let sit to gel)
1/4 cup unsweetened apple sauce
1/2 cup 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
1 tsp baking soda
1/2 tsp salt
1/3 cup semi-sweet mini chocolate chips, I used allergy friendly chips
1/2 cup raisins

Preheat oven to 350.   Prepare muffins tins with a non-stick spray, or use silicone muffins pans.
Combine dry ingredients (except for chips and raisins) in a medium bowl. Mix well.
Combine first 8 ingredients in a large bowl. Mix well.
Add dry ingredients to wet ingredients, stir to combine. Fold in chocolate chips and/or raisins.
Bake for 25-28 minutes. Let sit a few minutes before removing from pans.

Store leftovers in freezer or refrigerate to keep fresh for several days.

Muffins shown here using a silicone muffin pan.

Let cool on a wire rack, or wrap in a clean dish towel to keep warm until serving.


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