- 1 cup all purpose gluten-free 1-to-1 flour blend
- 1/2 cup oat bran (certified gluten-free)
- 1/2 cup gluten-free rolled oats or 1/4 cup more oat bran (I iike to toss around the oats in a blender for a quick few seconds to break them down at bit)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1 medium ripe banana, mashed
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/4 cup chopped nuts or chocolate chips (optional)
Instructions:
- Preheat to 350°F and prepare a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour blend, oat bran, rolled oat s (if using), baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a medium bowl, combine sugar, pumpkin, banana, buttermilk, eggs, butter, and vanilla extract. Whisk until smooth.
- Gradually pour the wet ingredients into the dry ingredients. Stir until just combined (avoid overmixing to keep the muffins light.
- Fold in any optional ingredients like nuts or chocolate chips.
- Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.