Chocolate Chip Pumpkin Banana Muffins
Gluten Free and Dairy Free Muffin for anytime of year, but this is a Fall go-to for our household. Inspired by our child's elimination diet.
Ingredients
- 1 1/2 cup Gluten Free All Purpose Flour - We use Namaste brand
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Ginger
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1/2 cup Brown Sugar - Light or Dark Sugar
- 1/2 cup Granulated Sugar
- 1/4 cup Coconut Oil - Canola or Vegetable Oil are great alternatives
- 1/2 cup Canned Pumpkin Puree
- 2 Ripe Bananas - Mashed
- 2 Eggs - Room Temperature
- 4 tbsp Vegan Butter - Melted
- 1 tsp Vanilla Extract
- 1/2 cup Dairy-Free Chocolate Chips
Instructions
- Pre-heat the oven to 350F.
- Combine flour, baking soda, cinnamon, ginger, nutmeg and salt
- Combine granulated sugar, brown sugar, coconut oil, eggs and butter in a large mixing bowl.
- Combine pumpkin puree, mashed banana and vanilla extract.
- Mix wet ingredients until combined.
- Add wet ingredients to the dry ingredients.
- Fold together but do not over mix. Mix until no dry flour is visible.
- Grease muffin pan with some coconut oil or spray oil.
- Fill muffin tin sections with about 3/4 of batter.
- Bake for 15-20 min. Check at 15 and insert toothpick to check for doneness. Clean toothpick means they are ready to be removed. Cook 1-2 min more until you get a passing toothpick test.
Notes
- Fill muffin sections about 3/4 full
- Bake until a golden brown top is visible and the center passes the toothpick test