I recently went on a hunt for a good muffin recipe to help a couple of my clients who had gone vegan and gluten free. I found one that they both loved but decided in the cooler months that I should try to switch it up. Since fall brings on all things pumpkin I decided to play around with pumpkin and see what I could come up with. The result was DELICIOUS! Hope you enjoy!
1 cup almond meal
1 cup gluten free flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
2 very ripe bananas
1/2 cup canned organic pumpkin
1/2 cup olive oil
1/2 cup maple syrup
2 tbsp apple cider vinegar
Preheat oven to 350 degrees. Spray 12 cup muffin tin with oil or line with unbleached baking cups.
In a bowl, mix all dry ingredients together until combined.
In a separate bowl, mix all the wet ingredients together until incorporated.
Pour wet ingredients into the dry ingredients and stir until mixed together.
Fill each muffin tin 3/4 full. Place in the oven and cook for 25-30 minutes. I usually do 25 minutes but if you oven is slower than it may need the full 30 minutes. Remove from oven and allow to cool for 10 minutes before removing. Enjoy!