Ingredients:
1 Banana
1 tsp Pumpkin pie seasoning
1/2 C Pumpkin purée
1 egg or 1/4 apple sauce (egg makes a more cake like muffin and applesauce more dense)
1/2 C Nut butter or granola butter
2 tbsp Maple syrup
1/4 + 2 tbsp Almond flour or coconut flour
1/2 tsp Baking soda
1/2 tsp Salt
1 tsp Vanilla extract
2 tbsp Collagen peptides (optional)
Icing:
1/2 C Coconut whipped cream, coconut yogurt or whipped cream of your choice
2 tbsp Granola butter, original flavor I use @oathaus
Directions: Makes 8 regular size muffins of 18 mini
1. Preheat oven to 375F. Grease or lime a muffin pan
2. In a food processor mix all the muffins ingredients until smooth.
3. Spoon about 1/4C of mixture into each cupcake well
4. Bake for 19-24 minutes (length of time depends on how much batter you put in each cup)
5. To make the icing spoon 1 tbsp of coco whip onto each cupcake (1 tsp if using minis) and drizzle runny Granola butter over the top. It has a natural snickerdoodle flavor 🙌🏼 That’s it!
#paleomuffins #pumpkinmuffins #dairyfreemuffins #allergyfriendlymuffins #allergyfriendly #muffins #fallrecipe #eggfreemuffins #glutenfreemuffins
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