If you’ve been following me for a while you know banana bread is one of my absolute favorite treats. These muffins are a fun fall twist on banana bread, as muffins! These pumpkin banana muffins are gluten, grains, dairy and refined sugar free and will make your kitchen smell amazing. Even better? You can make the mix in a blender! Talk about easy. To top it off, my paleo maple frosting makes for the perfect bite. Definitely give these healthy muffins a try this fall!
PUMPKIN BANANA BLENDER MUFFINS WITH MAPLE ICING
PUMPKIN BANANA BLENDER MUFFINS WITH MAPLE ICING
12
servings10
minutes20
minutesGluten-free, paleo pumpkin banana muffins that you can make in the blender in minutes!
Ingredients
- Pumpkin Muffins
1 cup pumpkin puree
1 egg
1/4 cup maple syrup
2/3 cup creamy almond butter or cashew butter
2 very ripe bananas
1 tsp salt
2 tbsp pumpkin pie spice
1 tsp baking soda
3/4 cup almond flour
1/4 cup coconut flour
- Maple Icing
1/2 cup creamy almond butter or cashew butter
2 tbsp maple syrup
1 tbsp cinnamon
1 tbsp coconut oil, melted
1-2 tbsp hot water, as needed to thin
Directions
- Preheat oven to 350 degrees and line a muffin tin with 12 muffin liners.
- In a high-speed blender or food processor, add all of the ingredients for the muffins in the order they are listed (so the liquid ingredients are blended first).
- Blend on high-speed until the batter is uniform and smooth. You can also use a mixing bowl and electric mixer or whisk to mix.
- Pour or scoop the batter evenly into the muffin tin, filling each liner 3/4 of the way full.
- While the muffins bake, whisk together the icing ingredients in a small bowl until smooth and set aside.
- Bake for 20-30 minutes, until a toothpick comes out clean and the muffins are browned on top. Remove from the oven and let the muffins cool completely, then drizzle the icing on top.
- Store in an airtight container on the counter for up to 3 days or freeze and reheat by microwaving or baking the muffins.
Notes
- If you’d like, you can use all almond flour and no coconut flour and the texture should be very similar
- To add protein powder, swap the flours for 1/2 cup protein powder, 1/2 cup almond flour
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Love You Mom