Gluten Free Pumpkin Banana Muffins

Gluten Free Pumpkin Banana Muffins with gluten free flours are available at most grocery stores and are reasonably priced.

This recipe gets its flavor from pumpkin, ripe bananas (don’t throw those bananas out, mash them for muffins!), classic spices that compliment pumpkin such as cinnamon and nutmeg, and a little orange zest to perk up the flavor of the entire recipe.

Coconut oil can be used but

due to it’s high concentration of saturated fat, canola oil is used in this recipe. Feel free to use the sugar substitute, Stevia, but in this recipe, I went with tastebud satisfaction in one bite.

This recipe was the featured Recipe of the Week

on the recent Holiday Party Tips and Cocktails episode of The Bikini Lifestyles Show with Susan Irby, creator of The Bikini Chef^®. Listen to the free pocast here: Party Tips and Cocktails

Nutrition:
Serving size: 1 muffin
Calories: 293
Fat: 13.3g
Saturated fat: 1.2g
Carbohydrates: 39.6g
Protein: 3.9g
Fiber: 1.5g
Sodium: 312mg

*Notes: Nutritional analysis based upon CalorieCount.com recipe analyzer. In this calorie-slashing collection, The Bikini Chef^® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Recipe

Gluten Free Pumpkin Banana Muffins

Bread, Breakfast and Brunch

Delicious pumpkin, ripe banana, and classic spices such as cinnamon and nutmeg with a little orange zest to perk up the flavor

Ingredients

3 1/2 cups gluten free flour
2 teaspoons baking soda
1 1/2 teaspoons sea salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar
4 eggs, beaten
1 cup canola oil
2/3 cup water
2 cups unsweetened, canned pumpkin
2 ripe bananas, mashed
fine zest of 1/4 orange

Instructions

Preheat oven to 350 degrees.
Grease 3 6-muffin muffin tins or 1 dozen and 1/2 dozen muffin tins with non-stick cooking spray.
In a large mixing bowl, stir together gluten free flour, baking soda, salt, nutmeg, cinnamon, sugar, and brown sugar.
Mix well.
In a separate medium mixing bowl, whisk together eggs, oil, water, pumpkin, banana, and orange zest until well blended.
Using a wooden spoon, incorporate the egg mixture into the flour mixture until just combined.
Do not overmix.
Spoon into muffin tins, almost to the top of each muffin tin, and bake for 35 minutes or until toothpick inserted comes out clean.
Allow to cool on cooling rack for about 10 minutes before turning out.
Serve warm or at room temperature.

Gluten Free Pumpkin Banana Muffins