Pumpkin Banana Muffins
With the chillier weather among us, I thought it was only fitting to get out the pumpkin and start baking! In this recipe I combined my two favourite muffins: pumpkin and banana. These are unbelievably moist, slightly spicy and totally irresistible! It’s been my experience that anything gluten-free immediately projects an image of dry, dense bread to most people, but I hope I can prove you wrong with this recipe. The buckwheat flour, bananas and the addition of xanthum gum (a baking ingredient that maintains moisture) really make this bread moist and delicious. The secret ingredient that sets this pumpkin muffin recipe apart is the addition of cardamom-a member of the ginger family, a known digestive aid and energy booster. Cardamom’s distinct spicy taste complements the ginger, nutmeg, cinnamon and cloves in this recipe perfectly.
- Makes 12 muffins
- 1.5 cups light buckwheat flour
- 1 tsp xanthum gum
- 1 tsp baking soda
- 1 tsp baking powder
- 4 bananas
- 1/2 can pumpkin puree or 212g of cooked pumpkin, pureed
- 1 tsp vanilla
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1 tsp cinammon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 2 eggs, beaten
- 1/2 cup coconut sugar
- 1/3 olive oil or melted coconut oil
- 1/4 cup raw/toasted pumpkin seeds
- Preheat oven to 350 degrees F.
- In a large bowl, mash bananas and mix with pumpkin, coconut sugar, eggs, vanilla and olive oil.
- In a separate large bowl, mix buckwheat flour, xanthum gum, baking soda, baking powder, and all spices.
- Slowly mix dry ingredients into wet ingredients until incorporated.
- Spoon batter into greased or lined muffin tray. Top with pumpkin seeds. Bake for 30 minutes. Let cool on rack before eating.
(Originally posted on meganhorsleynutrition.com)
Megan Horsley is a Registered Holistic Nutritionist at the Big Carrot Beaches Community Market and works with clients in her private practice, Megan Horsley Nutrition. For more information on services and recipes, visit her website: www.meganhorsleynutrition.com