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Gluten-Free Pumpkin Banana Muffins

Looking for a tasty hormone-healthy breakfast? Try these delicious Gluten-Free Pumpkin Banana Muffins. They also happen to be vegan and topped with cinnamon sugar.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12

Ingredients
  

  • DRY INGREDIENTS
  • 1 ½ cups gluten-free 1:1 baking flour
  • 1 tsp pumpkin spice
  • 1 ½ tsp baking powder
  • 1 scoop vanilla protein powder or neutral flavor
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/3 cup raw pumpkin seeds plus more for topping
  • WET INGREDIENTS
  • 2 ripe bananas mashed well
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • CINNAMON SUGAR
  • 1 tsp coconut sugar
  • 1 tsp cinnamon

Instructions
 

  • Preheat oven to 350°
  • Add the muffin paper and spray with non-stick spray.
  • In a large bowl, add all the dry ingredients and whisk well.
  • In a largeer bowl, add all the wet ingredients and whisk well.
  • Add the dry ingreients to the wet and mix well.
  • Scoop out even amounts of the batter and add them to your muffin tins.
  • Top with a sprinkle of the cinnamon sugar mix and more pumpkin seeds.
  • Bake for about 30-35 minutes depending on our oven.
  • Enjoy!