Description
Flourless Pumpkin Muffins are a healthy and delicious treat made without traditional flour, perfect for those looking for a gluten-free option.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 ripe bananas
- 2 eggs
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the bananas and mix in the pumpkin puree, eggs, almond butter, honey (or maple syrup), and vanilla extract until well combined.
- Add the baking soda, cinnamon, nutmeg, and salt to the mixture and stir until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container for up to 5 days.
- Feel free to add chocolate chips or nuts for extra flavor and texture.
- For a vegan version, substitute eggs with flax eggs.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg