Pumpkin Banana Muffins (Gluten Free)

• 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:

1. Preheat to 350°F and prepare a muffin tin with paper liners or lightly grease it.
2. 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.
3. In a medium bowl, combine sugar, pumpkin, banana, buttermilk, eggs, butter, and vanilla extract. Whisk until smooth.
4. Gradually pour the wet ingredients into the dry ingredients. Stir until just combined (avoid overmixing to keep the muffins light.
5. Fold in any optional ingredients like nuts or chocolate chips.
6. Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.