Pumpkin banana mini muffins

SERVINGS 12-20 muffins | COOK TIME 25 minutes
  • Pumpkin banana mini muffins

    This healthy recipe is quick and easy to make - just toss all the ingredients in a food processor or blender. It's made with whole food ingredients . It's gluten free, dairy free, egg free (vegan) and refined sugar free! Oh and nut free for school . And of course the hidden veggie is a bonus!

  • Ingredients

    1 cup cooked mashed pumpkin (butternut will work too)
    2 ripe bananas (they need to be very ripe to provide sweetness)
    1/3 cup applesauce (would probably work with an extra banana too if you don't have applesauce)
    2 flax eggs (2 Tbsps Flax flour + 6 Tbsps water, mix and let sit for 10min)
    1/4 cup coconut oil
    3 Tbsp honey
    2 and 1/3 cups oats (I use quick oats)
    1 tsp vanilla extract
    2 tsp cinnamon
    1 Tbsp baking powder
    1/4 tsp salt

    You can add toppings like raisins or chocolate chips

Instructions

Preheat oven to 180 °C. Spray muffin tin (I made mini muffins)

Add all ingredients to a food processor or blender (wet ingredients at the bottom). Blend until the oats is finely ground and a nice smooth texture is achieved.

Fill muffin tin. Bake until golden brown on top and a toothpick inserted into the center of a muffin comes out clean, about 15 - 18 minutes for mini muffins and 20 - 25 minutes for full size muffins.

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