1 cup mashed ripe bananas (approx. 2 large bananas)
3/4 cup pumpkin purée
2 eggs
1 teaspoon vanilla extract
1/3 cup olive oil
1/4 cup water
½ cup coconut palm sugar (or use regular sugar for a sweeter muffin)
Dry ingredients:
1 1/2 cups flour (you can use all AP or a mix of of AP and whole wheat pastry) – for gluten/grain free use 1 cup + 2 tablespoons (135g) cassava flour).
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350F. Place paper liners in a muffin pan or spray with oil.
Mix together all wet ingredients in a large bowl.
Place a sieve over the bowl and sift in all dry ingredients. Mix until just blended.
Bake at 425-F for 15 minutes, or until toothpick comes out with a few crumbs attached.
Let cool in muffin tray for 5 minutes, then let cool completely on wire rack.
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