I’ve got fall fever. That means, I’m spending way too much time in the kitchen making pumpkin-flavored treats. I’ve already whipped up and eaten an entire pumpkin pie, and it’s only Labor Day.
One of my favorite recipes is a pumpkin muffin made with ground almonds, bananas and honey. They are gluten-free and have an amazing fluffy, moist texture. Here’s my recipe!
Gluten-Free Pumpkin Muffins
In a bowl cream together:
- 3/4 cup canned pumpkin or fresh pumpkin puree
- 1 banana, mashed
- 3 large eggs
- 1/2 cup raw honey
In another bowl, stir together these dry ingredients:
- 1 cup unsalted almonds, pulverized in a food processor
- 1/2 cup brown rice flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 1/2 tsp pumpkin pie spice
- 1/8 tsp sea salt
Now, slowly mix the wet ingredients into the dry ingredients. I filled large, greased muffin tins 2/3 full with the batter to make six large muffins. Bake for 28 minutes at 325 degrees Fahrenheit. We have a convection oven, so the muffins may take longer to bake in a traditional oven. Use a toothpick to test for doneness. After letting the muffins cool, top them with a simple cream cheese frosting.
Until next time,
Choose healthy!
Angela
*This recipe was originally published on my first foodie blog, Whole Foods Living.
