Now that it is September and Labor Day has passed, I’m in full Fall mode! On Monday, I had the urge to bake and I wanted to create something of my own from scratch. I headed to the grocery store to pick up some essentials(like pumpkin), and got to work in the kitchen.
I knew that I wanted to make some kind of muffin (I finally got a muffin tin at my bridal shower) and I wanted to make something tasty, but healthy at the same time. We had some very ripe bananas that I wanted to use up before they went bad and I figured bananas and pumpkin would make a delicious combination!
I’ve only used almond flour/meal one or two times, so I was a little nervous to try it in this recipe, but I’m happy to report that it was a success! I think these muffins are a great alternative to any granola/snack bar and definitely have a lot less ingredients.
They came out of the oven extremely moist, and I loved it!
Topped with a little bit of butter and a sprinkle of cinnamon, these are the perfect healthy treat.
Makes 12 muffins
Ingredients:
- 2 cups almond meal/flour
- 1 tsp salt
- 1.5 tsp cinnamon
- .5 tsp pumpkin pie spice
- 1.5 tsp baking powder
- 1 cup pumpkin puree
- 3 medium ripe bananas (the browner the better)
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup chopped pecans (optional)
Directions:
- Preheat oven to 350 degrees
- In a mixing bowl, mix together the dry ingredients
- In a separate bowl, mix together pumpkin puree, bananas, eggs, vanilla, and pecans
- Add the pumpkin mixture to the dry mixture and stir well
- Evenly distribute the mixture into a nonstick muffin tin (or lightly grease the pan if it’s not a nonstick)
- Bake for 25-30 minutes
- ENJOY!
What is your favorite Fall recipe?
What is your favorite type of muffin/bread?
Do you prefer baking or cooking more?