Pumpkin Pie Banana Nut Muffins

Fed and Fit

Ready in: 45 minutes
Servings: 18
Gluten Free
Dairy Free

Ingredients

  • 1 teaspoon allspice
    Spices and Seasonings
  • 2 cups almond flour
    Gluten Free;Health Foods
  • 1/2 teaspoon baking soda
    Baking
  • 1 cup overripe banana, mashed (1-2 bananas worth)
    Produce
  • 15 oz pure canned pumpkin (1 1/2 cups)
    Baking
  • 1 tablespoon coconut flour
    Gluten Free;Health Foods;Baking
  • 1/4 cup coconut oil, melted
    Health Foods;Baking
  • 3 eggs, room temperature
    Milk, Eggs, Other Dairy
  • 2 1/2 teaspoons ground cinnamon
    Spices and Seasonings
  • 1 teaspoon ground cloves
    Spices and Seasonings
  • 1 1/2 teaspoons ground ginger
    Spices and Seasonings
  • 2 teaspoons lemon juice (may substitute apple cider vinegar)
    Produce
  • 1/3 cup pure maple syrup
    Cereal
  • 1/2 cup pecans, chopped
    Nuts;Baking
  • Pumpkin Pie Banana Nut Muffins
    Baking
  • 2 tablespoons pumpkin pie spice (see below for recipe)
    Spices and Seasonings
  • 1 teaspoon vanilla extract
    Baking

Steps

  • Using a hand or stand mixer, cream the mashed bananas, pumpkin, and eggs together until smooth.
  • Add the maple syrup, coconut oil, lemon juice, and vanilla extract.
  • Mix until smooth.In a separate bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, and baking soda until it's even and you've broken all the clumps.
  • Adding about 1/2 cup at a time, sprinkle the dry ingredients into the wet and stir or mix until smooth. Continue for the entire batch.Line a muffin tin with either paper liners or rub liberally with butter. Spoon the batter evenly into 18 liners, filling about 3/4 full. Sprinkle each muffin with about 1 teaspoon of chopped pecans.
  • Bake at 350 F for 22 to 25 minutes, or until a toothpick comes out clean.

Nutrition

  • Calories: 163.93  cal  (8.2%)
  • Fat: 12.13  g  (18.65%)
  • Saturated Fat: 3.6  g  (22.53%)
  • Carbohydrates: 12.15  g  (4.05%)
  • Sugar: 5.97  g  (6.64%)
  • Cholesterol: 27.28  mg  (9.09%)
  • Sodium: 46.19  mg  (2.01%)
  • Protein: 4.27  g  (8.55%)
  • Vitamin A: 3310.32  IU  (66.21%)
  • Manganese: 0.6  mg  (30.01%)
  • Fiber: 2.94  g  (11.78%)
  • Vitamin B2: 0.13  mg  (7.83%)
  • Iron: 1.21  mg  (6.73%)
  • Calcium: 53.77  mg  (5.38%)
  • Selenium: 2.71  µg  (3.87%)
  • Vitamin K: 3.88  µg  (3.69%)
  • Copper: 0.07  mg  (3.68%)
  • Magnesium: 14.49  mg  (3.62%)
  • Potassium: 119.1  mg  (3.4%)
  • Vitamin B6: 0.07  mg  (3.35%)
  • Phosphorus: 33.11  mg  (3.31%)
  • Vitamin B5: 0.26  mg  (2.6%)
  • Vitamin C: 2.07  mg  (2.51%)
  • Vitamin E: 0.37  mg  (2.49%)
  • Zinc: 0.34  mg  (2.28%)
  • Vitamin B1: 0.03  mg  (2.27%)
  • Folate: 8.9  µg  (2.22%)
  • Vitamin B3: 0.22  mg  (1.09%)
  • Vitamin B12: 0.07  µg  (1.09%)

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