Gluten Free Banana Pumpkin Muffins Recipes
GLUTEN FREE PUMPKIN BANANA MUFFINS
Whipped up in less than 5 minutes, these make the perfect fall-inspired breakfast or snack!
Provided by Kim
Categories Brunch
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
- In a large bowl, whisk together flour, baking powder, salt and pumpkin pie spice; creating a well in the center. Set aside.
- In a medium bowl, stir together oil, sugar, eggs, pumpkin, banana and milk.
- Add the liquid mixture to the well in the center of the flour and stir together until just combined. Do not overmix, as muffins may become tough.
- Spoon batter evenly into prepared baking cups. I use a large ice cream scoop. Sprinkle with remaining optional topping, if desired.
- Place pan in oven and immediately reduce heat to 375° F. Bake for about 25 minutes or until muffin tops are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Enjoy with honey, butter, jam or even delicious without any spread!
Nutrition Facts : ServingSize 1 muffin, Calories 129 kcal, Carbohydrate 25.9 g, Protein 1.9 g, Fat 5.4 g, SaturatedFat 0.7 g, Cholesterol 23.1 mg, Sodium 156.6 mg, Fiber 0.9 g, Sugar 0.9 g
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