Gluten-Free Pumpkin and Vanilla Muffins

Gluten-Free Pumpkin and Vanilla Muffins

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.
Author: Honey and Vanilla

Ingredients

  • 1 ¼ cup brown rice flour
  • ¼ cup arrowroot flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 cup canned pumpkin
  • ½ cup almond milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 ripe bananas mashed
  • ¼ cup honey
  • 2-3 tablespoons coconut oil *You can omit the oil from this recipe and they turn out fine.

Instructions

  • Combine wet ingredients in one bowl with bananas and pumpkin.
  • ombine dry ingredients in another bowl.
  • Add the wet ingredients to the bowl of dry ingredients and stir together just until combined.
  • Bake 350 degrees Fahrenheit for about 20 minutes.