We are so excited to share this recipe! Perfect for fall, these muffins are basically a fusion between banana bread and pumpkin bread. They have a great blend of flavors and are super craveable! It's also vegan, so great for any dietary restrictions.
•1/2 cup pumpkin puree
•1/4 cup 5 Seed Butter
•1/2 cup maple syrup
•1 mashed banana
•1 teaspoon vanilla extract
•1 teaspoon apple cider vinegar
•1/2 cup non dairy milk
•1 1⁄2 cup oat flour
•1 cup almond pulp (or Sunflower Seed Flour*)
•2 teaspoons pumpkin spice
•1 teaspoon baking powder
•1 teaspoon baking soda
•a pinch of salt
•optional chopped pecans for on top
1. Preheat the oven to 375 and oil a muffin tin or use a silicone muffin tin.
2. Mix the wet ingredients together then add in the dry ingredients and mix until smooth, add in
the chocolate chips and mix once more.
3. Scoop into the muffin pan and sprinkle over chopped pecans/seeds/coconut.
4. Bake for 20-25 minutes until golden, let cool before removing from the pan, then enjoy!
*Sunflower Seed Flour occassionaly reacts with Baking Soda or Baking Powder to turn products slightly green. This is natural and purely aesthetic. To avoid, use 1/3 the recommended amount of Baking Soda or Baking Powder.