On Saturday our entire family slept in until 8:00 am!!! If you have small children, then you know this is quite an accomplishment. Miss Mya and I were up for a few short minutes at 5:00 am, but I’m still calling this a success! Well, the whole house was chilly, and it just seemed right to turn the oven on to bake something. Since it’s Fall I decided on some pumpkin muffins.
Pumpkin Banana Muffins – Vegan and Sugar Free
- 1 Banana
- 1 Can Pumpkin Puree (look for BPA free lining OR make your own)
- 1 tsp Vanilla Extract
- 1/4 cup Pure Maple Syrup
- 2 cups Oats, blended in the food processor or blender to make oat flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Nutmeg
- 1 tsp Cinnamon
- 1/4 tsp Ground Ginger
- Chocolate Chips – optional
Preheat the oven to 375 degrees. Grease muffin tins or line with paper. Mash the banana in a large bowl then stir in the pumpkin puree, maple syrup and vanilla. In a small bowl combine the ground oats, baking powder, baking soda and spices. Add the dry ingredients to the pumpkin mixture just until moistened. Do not over mix. Fold in chocolate chips….sorry, but I just don’t believe in measuring chocolate chips…maybe 1/2 to 3/4 cup worth. Scoop the batter into muffin tins and bake for 18-20 minutes. I used an old Wilton mini pumpkin cake pan, left over from my bakery days, and used chocolate chips to make a little jack-o-lantern face for Miss Ava.
recipe inspired by: Crown Maple Syrup