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Grain-free Banana Pumpkin Muffins
Makes 12
Ingredients
1/2
cup
pumpkin puree
2
ripe bananas
3
large pasture raised eggs
1/2
cup
pecan butter
substitute any type of nut/seed butter
1/4
cup
maple syrup
1
tsp
vanilla extract
1/2
cup
almond flour
1/4
cup
coconut flour
1
tsp
baking soda
1
Tbsp
pumpkin pie spice seasoning
1
tsp
cinnamon
1/4
tsp
salt
Optional: 2 Tbsp flaxseed meal
Optional: 3 Tbsp mini chocolate chips for topping
Instructions
Instructions:
Option 1 with food processor:
Add bananas, pumpkin puree, maple syrup, vanilla extract, pecan butter to food processor and process until you get a smooth consistency
Add in eggs and do a quick pulse just to incorporate eggs into mixture
Add in the dry ingredients and mix
Add to a lined muffin tin, filling about 3/4 of the way
Bake 350 F for 15-17 minutes or until a toothpick comes out clean
I store mine in an airtight container in the refrigerator
Option 2 without food processor:
Add bananas to a medium bowl and with a fork mash
Add in the eggs, pumpkin puree, pecan butter, vanilla extract, and mix
Add in the dry ingredients and mix
Add to a lined muffin tin, filling about 3/4 of the way
Bake 350 F for 15-17 minutes or until a toothpick comes out clean
I store mine in an airtight container in the refrigerator