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Flourless Pumpkin Muffins

Delicious and healthy gluten-free muffins made with canned pumpkin and ripe bananas, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup canned pumpkin
  • 2 pieces ripe bananas Ensure they are very ripe for added sweetness.
  • 2 pieces eggs Can be replaced with flax eggs for a vegan option.
  • 1/2 cup almond butter Substitute with peanut or cashew butter if necessary.
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
Spices and Baking Agents
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners or spray with cooking spray.
  2. In a large mixing bowl, mash the bananas until smooth.
  3. Add the pumpkin, eggs, almond butter, honey (or maple syrup), and vanilla extract. Mix until well combined.
  4. Stir in the cinnamon, nutmeg, baking soda, and salt until just incorporated.
  5. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cool before serving.

Notes

Serve these muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Make sure to wrap well before freezing.