Banana Pumpkin Walnut Muffins

What's better than banana muffins? Banana Pumpkin muffins!


I just got back from India where I learned and practiced all things yoga and obtained my 200hr yoga teacher training certificate! I stayed in Goa which is on the west coast of India and oh my goodness is it ever beautiful (and extremely hot.. they don't have pumpkin season or pumpkin spice lattes in India haha). I was gone for the entire month of October, meaning that I missed Calgary's short lived fall and that means I totally missed pumpkin season!! It was -16° when I got off the plane and I was wearing capris and Birkenstocks..

So here I am, one week after arriving back in my home country still adjusting to the cold weather and I just want to enjoy some damn pumpkin recipes okay?! Easy to make and even easier to eat. Great for a healthy snack on the go! 


Ingredients:

2 C gluten free flour * see recipe notes
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/2 tsp each: pumpkin pie spice, cinnamon, cardamom
1 egg
1 1/2 C overripe banana, mashed
1/2 C pumpkin puree
1/2 C maple syrup ** see recipe notes
1/3 C avocado oil *** see recipe notes
2 tsp vanilla extract
1/2 C chopped walnuts ****

Recipe notes:
* I like using Bobs Red Mill 1:1 gluten free flour blend
** Can use honey or agave syrup instead of maple syrup
*** Can use coconut oil or butter instead
**** Can use chocolate chips instead of walnuts to make this nut free and school friendly

Directions:

Preheat oven to 350° and line a muffin pan with liners.

In a large mixing bowl or electric mixer, combine dry ingredients and walnuts. In a separate medium sized mixing bowl, whisk together wet ingredients (sometimes I like to keep the banana a little bit chunky). Add wet ingredients to dry and combine until just mixed. Be careful not to over mix. 

Scoop batter into muffin liners until about 3/4 full and bake for 20 minutes or until a toothpick comes out clean.

This recipe makes 15 normal sized muffins as it was originally adapted from Chocolate Covered Katie as a bread recipe. We used the remaining batter or mini muffins. 
Alternatively, you can make this recipe into a bread, and bake in a loaf pan for about 50 minutes.


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