Gluten-Free Pumpkin and Vanilla Muffins

Gluten-Free Pumpkin and Vanilla Muffins
Yields 12
These muffins are incredibly moist and freeze well - make two batches and freeze one for later. The pumpkin and mashed banana keep this delicious muffin moist so you can even omit the oil if you want.
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Ingredients
  1. 1 ¼ cup brown rice flour
  2. ¼ cup arrowroot flour
  3. 1 teaspoon cinnamon
  4. ½ teaspoon nutmeg
  5. ½ teaspoon sea salt
  6. 1 tablespoon baking powder
  7. 1 teaspoon baking soda
  8. 1 cup canned pumpkin
  9. ½ cup almond milk
  10. 1 egg
  11. 2 teaspoons vanilla extract
  12. 2 ripe bananas (mashed)
  13. ¼ cup honey
  14. 2-3 tablespoons coconut oil *You can omit the oil from this recipe and they turn out fine.
Instructions
  1. Combine wet ingredients in one bowl with bananas and pumpkin.
  2. ombine dry ingredients in another bowl.
  3. Add the wet ingredients to the bowl of dry ingredients and stir together just until combined.
  4. Bake 350 degrees Fahrenheit for about 20 minutes.
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