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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
Servings: 12
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

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

Method
 

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