Description
These Pumpkin Banana Muffins are the perfect Fall treat! They’re soft, fluffy moist, AIP, paleo, vegan and coconut free.
Ingredients
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Pumpkin Banana Muffins
- 1/4 cup palm shortening
- 2 ripe medium sized bananas
- 1/2 cup pumpkin puree
- 1 tsp pure vanilla extract
- 1/4 cup maple syrup
- 1 cup cassava flour
- 1/4 tsp powdered ginger
- 1/4 tsp ground cloves
- 2 tsps cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 TBSP apple cider vinegar
Instructions
- Preheat oven to 375F and line muffin pan with baking cups.
- In a large bowl, mix cassava flour, powdered ginger, cloves, cinnamon, baking soda and salt.
- To a food processor or high powered blender add shortening, bananas, pumpkin puree, vanilla and maple syrup and pulse/blend until smooth.
- Add blended mixture to bowl of dry ingredients and stir to combine. Mixture will be quite thick.
- Finally, stir in apple cider vinegar. Scoop batter into muffin cups.
- Bake for 27-30 minutes in the middle rack of your oven.
- As with all AIP baked goods that are egg free, allow to cool for a few minutes before removing from muffin pan, and then transfer to a cooling rack to cool further before eating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Muffins