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    Pumpkin Banana Muffins

    Breakfast
    DF
    GF
    True Comfort
    ​

    24 muffins

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    2 cups oat flour

    2 teaspoons baking powder

    ½/2 teaspoon baking soda

    1 teaspoon pink Himalayan salt

    ¾ cup pure maple syrup (sub brown rice syrup for pcos friendly)

    ½/ cup nut milk, such as almond or coconut

    2 eggs

    1 (16-ounce) can pumpkin puree

    1½ teaspoons pure vanilla extract

    ¼ teaspoon ground cloves

    2 teaspoons ground cinnamon

    1 teaspoon ground nutmeg

    2 large or 3 medium ripe bananas, mashed

    Anweisungen

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

    2 In a large bowl, mix the oat flour, baking powder, baking soda, and salt together until combined.

    3 In a blender, combine the maple syrup, milk, eggs, pumpkin puree, vanilla, cloves, cinnamon, and nutmeg, and blend on high speed until completely smooth.

    4 Add the wet ingredients to the dry ingredients, and mix well. Fold in the mashed bananas. Spoon the batter, using about ¼ cup for each muffin, into the lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

    5 Let the muffins cool in the muffin pan for 2 minutes, then transfer them to cooling racks for an additional 30 minutes before enjoying them. They keep well in an airtight container at room temperature for up to 5 days, although I've never seen them last that long.

    24 muffins

    portionen

    -

    gesamtzeit
    Kochen beginnen

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    Zutaten

    2 cups oat flour

    2 teaspoons baking powder

    ½/2 teaspoon baking soda

    1 teaspoon pink Himalayan salt

    ¾ cup pure maple syrup (sub brown rice syrup for pcos friendly)

    ½/ cup nut milk, such as almond or coconut

    2 eggs

    1 (16-ounce) can pumpkin puree

    1½ teaspoons pure vanilla extract

    ¼ teaspoon ground cloves

    2 teaspoons ground cinnamon

    1 teaspoon ground nutmeg

    2 large or 3 medium ripe bananas, mashed

    Anweisungen

    1

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

    2

    3

    2 In a large bowl, mix the oat flour, baking powder, baking soda, and salt together until combined.

    4

    3 In a blender, combine the maple syrup, milk, eggs, pumpkin puree, vanilla, cloves, cinnamon, and nutmeg, and blend on high speed until completely smooth.

    5

    4 Add the wet ingredients to the dry ingredients, and mix well. Fold in the mashed bananas. Spoon the batter, using about ¼ cup for each muffin, into the lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

    6

    5 Let the muffins cool in the muffin pan for 2 minutes, then transfer them to cooling racks for an additional 30 minutes before enjoying them. They keep well in an airtight container at room temperature for up to 5 days, although I've never seen them last that long.